‘Ghee’ covers a lot of products — from A2 cow bilona to brown ghee. Here’s how the main types differ so you can choose the right one.
Ghee varies by the animal (cow vs buffalo), the milk protein (A1 vs A2), and the method (bilona vs factory). ‘Grass-fed’, ‘cultured’, ‘vedic’ and ‘brown’ ghee are descriptions layered on top. The purest end of the scale is A2 cow, grass-fed, bilona-made.
| Type | What it means |
|---|---|
| Cow ghee | Lighter, golden, more A2 — see cow vs buffalo |
| Buffalo ghee | Whiter, denser, higher fat |
| A2 ghee | From native desi breeds (Gir, Sahiwal, Badri) |
| Bilona / vedic ghee | Hand-churned from curd, the traditional way |
| Grass-fed ghee | From cows grazing on grass — more CLA |
| Cultured ghee | Made from cultured (fermented) curd/butter |
| Brown ghee | Cooked a little longer for a darker, nuttier flavour |
Watch out — vanaspati / Dalda is hydrogenated vegetable oil sold to look like ghee. It’s not in this list because it isn’t dairy at all.
For everyday nutrition, kids and Ayurvedic use, A2 cow, grass-fed, bilona ghee is the gold standard — and what we make. Buffalo ghee suits high-calorie or long-storage needs. Whatever you pick, verify purity first.
A2 cow, grass-fed, bilona — lab-verified and fully traceable.