Description
Pure & Traditional. In Rhythm With Nature.
Fyonli Mountain Cow Ghee is prepared from the milk of cows grazing freely on diverse mountain grasses and medicinal herbs across the high-altitude valleys of Kashmir and Uttarakhand. These are not factory-farmed cows — they roam the Himalayan meadows at elevations above 6,000 feet, feeding on wild herbs that give the ghee its distinctive golden colour, aromatic depth, and natural grain.
The Bilona Process
The fresh milk is first cultured into curd, then traditionally churned using a wooden bilona to extract butter. This butter is slow-cooked over a gentle flame until it transforms into clear, aromatic ghee with the characteristic rich, grainy texture that distinguishes true Bilona ghee from factory-clarified variants. No additives. No preservatives. Just pure ghee the way it has been made in the mountains for centuries.
Why Mountain Cow Ghee Is Different
- Higher CLA (Conjugated Linoleic Acid) — grass-fed cows produce milk richer in CLA, associated with better metabolic health
- Rich in Fat-Soluble Vitamins — A, D, E, K2 from herb-grazing cows
- A2 Protein Cows — Desi mountain cows (Pahari breed) are A2 milk producers
- High Smoke Point (~250°C) — ideal for Indian cooking: tadka, sautéing, deep-frying
- Butyric Acid — supports gut lining health, an Ayurvedic cornerstone
Nutritional Information (per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 885 kcal |
| Total Fat | 98 g |
| Saturated Fat | 62 g |
How to Use
Add a spoonful to warm milk at bedtime, spread generously on rotis, stir into dal or khichdi, use as a base for tadka, or drizzle over rice. A staple of the Ayurvedic kitchen, ghee is best used daily in moderate amounts as part of a balanced diet.
Storage
Store in a cool, dry place away from direct sunlight. Does not require refrigeration. Shelf life: 12 months from packing date.
Packed & Marketed By
M/S Fyonli Organic, Vill-Ranakot, Palkot, Devprayag, Tehri Garhwal, Uttarakhand – 249146
FSSAI Lic No: 22625066000185
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