In Ayurveda, ghee is not just a cooking fat. It is medicine.
Clarified butter has been used in Ayurvedic practice for thousands of years as a vehicle for healing - both as food and as a carrier that helps drive the properties of herbs and spices deeper into the body's tissues. It is considered one of the most nourishing and digestive-supportive foods in the Ayurvedic pharmacopeia, and the only cooking fat that is classified as Tridoshic - meaning it is balancing for all three doshas simultaneously.
Surya's Spiced Ghee takes that foundation and builds on it. Organic grass-fed butter is clarified into ghee - removing the milk solids and water, concentrating the fat-soluble nutrients, and raising the smoke point high enough for sautéing, roasting, and high-heat cooking - then infused with 12 Ayurvedic spices: turmeric, cumin, coriander, brown and yellow mustard seeds, asafetida (hing), fennel, nutmeg, black peppercorn, ginger, and Ceylon cinnamon. Each spice has a specific digestive and therapeutic function in classical Ayurveda; together they create a cooking ghee that is deeply flavorful, digestively supportive, and genuinely useful for everyday cooking.
The Tridoshic designation matters here. Unlike the Cooling and Calming spice blends - which are formulated for specific dosha states - this ghee is designed to be used freely by anyone, in any season, without needing to know their constitution. It works in kitchari and dal. It works on roasted vegetables and rice. It works as a savory spread on bread or flatbread. It makes Ayurvedic cooking accessible and delicious without requiring expertise.
10.7oz.
Benefits:
- Tridoshic - balancing for all three doshas, suitable for all constitutions and seasons
- Organic grass-fed ghee base - clarified butter, concentrated in fat-soluble nutrients, high smoke point
- 12 Ayurvedic spices - turmeric, cumin, coriander, mustard seeds, asafetida, fennel, nutmeg, black pepper, ginger, Ceylon cinnamon
- Digestively supportive - the spice blend is designed to enhance Agni and ease digestion alongside the meal
- High smoke point - suitable for sautéing, roasting, basting, and high-heat cooking
- Shelf-stable - no refrigeration required
- Makes Ayurvedic cooking simple - one jar replaces both cooking fat and spice blend
- Developed by Martha Soffer, Ayurvedic doctor, chef, and herbalist at Surya Spa
How to Use:
Use as a direct replacement for butter or cooking oil in any savory dish.
Sauté vegetables, aromatics, or protein - the high smoke point makes it ideal for medium to high heat.
Stir through cooked rice, dal, or kitchari before serving.
Use as a finishing fat over roasted vegetables or grain bowls.
The spices are already in the ghee - no additional seasoning required for a simply spiced dish. Add more spices on top if you want a deeper flavor profile.