Summary: This blog explores the chemical stability of cooking fats under the intense heat typical of Indian culinary techniques like frying and tempering. While olive oil is rich in antioxidants, its low smoke point causes it to break down into harmful compounds when overheated. In contrast, ghee offers a significantly higher smoke point and superior oxidative stability, making it the ideal “functional food” for high-heat cooking without compromising heart health or flavour.
Key Highlights:
- The Smoke Point Factor: Ghee can withstand temperatures up to 250°C, whereas extra virgin olive oil begins to smoke and degrade at roughly 190°C.
- Oxidative Stability: Ghee is primarily composed of saturated fats, which are more resistant to heat-induced oxidation than the unsaturated fats found in olive oil.
- Toxic Byproducts: Cooking olive oil past its smoke point can release polar compounds and acrylamide, which are linked to inflammation.
- Cultural Synergy: Ghee’s flavour profile and thermal properties are naturally optimised for Indian cooking methods like Sautéing and Tadka.
If you walk into a modern Indian kitchen today, you’ll likely find a bottle of Extra Virgin Olive Oil sitting right next to a traditional jar of ghee. Influenced by global health trends, many of us switched to olive oil, believing it was the “heart-healthy” choice for every meal. But have you ever noticed a sharp, stinging smell when searing your parathas or tempering your dal with olive oil?
That smell is a warning sign. While olive oil is fantastic for salads, it isn’t built for the high-intensity heat of Indian cooking. To understand why, we need to talk about the “Smoke Point.”
Understanding the Smoke Point Secret:
The smoke point is the temperature at which an oil stops shimmering and starts to smoke. Beyond this point, the oil breaks down, releasing free radicals and a toxic substance called acrolein.
In Indian kitchens, our cooking methods – deep frying, sautéing, and the iconic tadka – often push temperatures above 200°C. Extra-virgin olive oil has a relatively low smoke point of approximately 190°C. When you overheat it, those heart-healthy fats oxidise, turning a “superfood” into something potentially harmful.
A2 Ghee, on the other hand, is a high-heat champion. It boasts a smoke point of approximately 482°F (250 °C). This means it stays stable, keeping your food nutritious and carcinogen-free, even under the flame of a high-pressure burner.
Why A2 Bilona Ghee is the Superior Choice?
Not all ghee is created equal. Most commercial brands use “Direct Cream” methods, which lack the medicinal depth of traditional preparations. The best A2 Desi Cow Ghee in India is always crafted using the traditional bilona method.
At Mr. Milk, our ghee starts with pure A2 Milk from our happy, grass-fed Gir Cows. We follow the Vedic process: the milk is curdled, and that curd is then churned clockwise and anti-clockwise to separate the butter. This “Bilona” process ensures that the healthy fats and fat-soluble vitamins (A, D, E, and K) remain intact.
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Order NowThe Flavour and Health Synergy:
Beyond safety, there is the matter of taste. Olive oil has a distinct, often bitter profile that can clash with Indian spices. Gir Cow Ghee enhances the flavour of spices like cumin, turmeric, and mustard seeds. Since it is derived from A2 Milk, it is also much easier on the gut, making it a perfect choice for those who feel bloated after consuming regular dairy.
A Customer’s Guide: Why Choose A2 Ghee ?
When shopping, look for these markers of quality:
- The Source: Ensure it comes from Desi breeds (like Gir Cows) that provide A2 beta-casein protein.
- The Process: Always opt for Bilona Ghee. It’s the difference between a mass-produced fat and a slow-cooked elixir.
- The Aroma: Authentic ghee should have a grainy texture and a nutty, nostalgic aroma that fills the room.
Experience the purity of the traditional bilona method
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Order NowFrequently Asked Questions (FAQs):
It is not recommended. Deep frying usually requires temperatures that exceed olive oil’s smoke point, causing it to break down into unhealthy compounds. Ghee is much safer for this purpose.
A2 Ghee is made from the milk of cows that naturally produce only the A2 protein, which is easier to digest and prevents the inflammation often linked to A1 milk.
Ghee is a healthy fat. It contains Medium Chain Triglycerides (MCTs), which provide instant energy and CLA (Conjugated Linoleic Acid), which can actually assist in weight management.
Ghee has a long shelf life. Keep it in a cool, dark place in a glass jar. You don’t even need to refrigerate it!
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