Should Butter be Salty?

#Ayurved_For_You

Butter

During morning breakfast, my uncle asked, isn't this Viruddha according to Ayurved? I looked at him to see him pointing at a pack of Ginger Garlic flavoured butter. I didn't say a word, because it was me, who bought that butter when I was home alone. (Please don't ask why)

After a few days a patient told me that he eats only plain packed butter, not the flavoured one. Because he thought it may cause some health problems.

Logic appears correct, but do we know that Butter itself is Viruddha? (Viruddha is Something which causes harm to the normal functioning) Butter means what we buy in packed form.

There is a word Navaneet in Sanskrut. After churning the curds, the butter fat and butter milk gets separated. The solid creamy part floating on the surface is Butter fat, called Navaneet. Well known as Makkhan in Hindi, Loni in Marathi and Konkani, Benne in Kannada. And same thing became Butter in English.

Well, this butter what we get these days is salty. Those who have tasted Navaneet will definitely know that it is never salty. It is added with salt so that it gets stronger taste and has longer shelf life. Such butter is used to have directly as a condiment.

Whereas unsalted butter is usually used for baking and cooking so that the cook can better control the flavor in their dish.

But Navaneet if added with Salt becomes Viruddha, and these days no butter is available without salt, may it be for cooking or as spread.

So may it be added with Ginger, Garlic, Onion, Capsicum, Chilly, Cardemum, Olive, Jeera, Chana, Futana, Vatana..........
It is Viruddha if salted.

©Vaidya Amit Pal

31st May 2016
11:25:01 am