Ghee is one of the most adulterated foods in India — commonly cut with vanaspati, vegetable oils, or even mashed potato starch. Here are three tests you can do at home tonight.
1. The palm-melt test
Place a little ghee on your palm. Pure ghee melts at body temperature. If it sits there unmelted, be suspicious.
2. The heat test
Heat a teaspoon in a pan. Pure ghee melts quickly and turns golden-brown. Adulterated ghee often turns yellow and gives off an off smell.
3. The iodine test (for starch)
Add a drop of iodine tincture to melted ghee. If it turns blue-ish, starch has been added.
What a lab report adds
Home tests catch the obvious. A Reichert-Meissl value, a butyro-refractometer reading, and an adulteration panel catch the rest. That is why every Ghreetam batch ships with a lab report you can open and read — not just trust.
Taste the difference for yourself.
Start with a Little Spoon jar and trace it to the source.
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