Uttarakhand ghee: why the hills make better ghee
Altitude, native cows, forest grazing and a slow traditional method — here’s what makes ghee from Uttarakhand different, and exactly where ours comes from.
The short answer
Ghee from Uttarakhand stands apart for a few honest reasons: native A2 hill breeds, cows that graze free in forest pasture, high-altitude air, and the slow bilona method still practised in the villages. Ours comes from Maitoli, in Pithoragarh district — a named place, not a vague label.
What makes hill ghee different
✓ Native A2 cows — the Pahadi Badri breed, not hybrids.
✓ Free forest grazing — wild grass and herbs, not stall-feed.
✓ Altitude & clean air — ~5,775 ft, cool year-round.
✓ Traditional method — curd hand-churned, slow-cooked on wood fire.
Two regions, one tradition
Uttarakhand has two hill regions — Kumaon and Garhwal. We’re in the Kumaon hills; read the Kumaoni ghee (ghyuu) story for the cultural side.
Named, not vague
Buranshvalley ghee is made in Maitoli village, Berinag block, Pithoragarh district, by a women-led group led by Manju Bhatt. Full story on the Pahadi ghee — Maitoli page.
📷 PHOTO NEEDED — Maitoli / Uttarakhand hillside (replace this caption once the image is added)
FAQ
What makes Uttarakhand ghee special?
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Ghee from a place you can name
Pure A2 bilona ghee from Maitoli, Uttarakhand — lab-verified, free shipping.