Pathavi Brown Ghee is slow-cooked using a traditional bilona-inspired simmering process that caramelizes milk solids for its signature nutty aroma and danedar texture. Each batch is NABL accredited lab tested for 99.6% milk fat, 0% adulteration, and 0% trans fat, ensuring authentic purity and taste.

Yes. Every batch is verified by a NABL accredited laboratory under FSSR 2011 standards. The reports confirm 99.6% milk fat, heavy metals below detection limits, and full compliance with FSSAI’s purity and safety benchmarks.

Independent NABL accredited tests show Pathavi Ghee contains 69% saturated, 27% monounsaturated, and 1.6% polyunsaturated fatty acids. It also contains beneficial short-chain fats like butyric (2.2%) and capric acids (1.8%) that support digestion and gut health.

No. Lab reports confirm trans fats are just 1.4%, well within FSSAI’s permissible range—effectively 0% trans fat for labeling. Tests also confirm zero traces of added vegetable fats, starch, or sweeteners.

Yes. NABL accredited testing confirms heavy metals such as iron are below quantifiable limits (LOQ 0.1 mg/100g), making it safe for daily use.

Yes. The clarification process removes lactose and casein, making it suitable for most people with dairy sensitivities. With 0 g carbs, it’s also ideal for keto, low-carb, and paleo diets.

Every 100 g provides about 896 kcal, 99.6 g total fat, and zero carbohydrates or protein — an energy-dense, nutrient-rich fat source naturally rich in vitamins A, D, E, and K.

The golden-brown hue and nutty fragrance come from slow caramelization of milk solids during simmering — no colours or artificial flavours are added.

Yes. With a smoke point around 485°F (252°C), Pathavi Ghee is excellent for frying, roasting, or sautéing without oxidizing, unlike refined oils.

Store it in an airtight container away from sunlight. Thanks to its low moisture content (0.4%) and antioxidants, Pathavi Ghee remains fresh for 6–12 months without refrigeration.

Brown ghee develops a richer flavour and antioxidant profile during the caramelization process, without losing its nutritional value. Pathavi Brown Ghee is verified for purity and nutrition, ensuring all the benefits of traditional ghee with the assurance of modern testing.

Absolutely. Its nutty depth and aroma make it perfect for halwa, puris, khichdi, and festive sweets — enhancing both flavour and authenticity in everyday recipes.

Yes. Butyric acid supports gut lining and digestion, while conjugated linoleic acid (CLA) may promote better cholesterol balance when consumed in moderation.

Yes, when used moderately. Its high-quality fats and fat-soluble vitamins aid energy, bone strength, and nutrient absorption, supporting balanced nutrition for all age groups.

Pathavi Brown Ghee carries the same slow-cooked depth and caramel aroma that define traditional Jharna-style ghee popular in Bengal. However, it is NABL accredited lab tested for purity and safety—offering the same nostalgia with verified modern standards.

While traditional Bengali ghees are loved for their aroma, Pathavi Brown Ghee complements that heritage with NABL accredited testing, FSSAI compliance, and national-quality benchmarks—bringing the same richness with added scientific assurance.

Yes. Many customers across India enjoy Pathavi Brown Ghee for its authentic caramel notes reminiscent of Jharna ghee, but with verified purity and consistent quality from lab certification.