Golden coloured Ghee is prepared by a traditional process of melting and simmering unsalted butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying. Pure Ghee can be stored without refrigeration for several months. In Bangladesh and other South Asian countries, it is also known as Desi Ghee, Pure Ghee, Asli Ghee or Ghritam. Ghee is a dairy product and as such it is gluten-free.

Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to decontaminate them for safe drinking. Proponents of raw milk have stated that there are benefits to its consumption, including better flavor, better nutritions, and the building of a healthy immune system. However, the medical community has warned of the dangers, which include a risk of infection, and has not found any clear benefit. The availability and regulation of raw milk vary around the world. In the US, some dairies have adopted low-temperature vat pasteurization, which they say produces a product similar to raw milk.

Our yogurts contain some natural sugars, but consumers are advised to look for a product with less than 15 grams of sugar per serving. The lower the sugar, the better, as long as it does not contain any artificial sweeteners.

Sour curd or tok doi is considered as the world’s healthiest food because of its amazing health benefits. It is prepared through the process of bacterial fermentation of milk. During fermentation process, bacteria produce lactic acid from the lactose of milk and give milk a thick texture. Consuming sour curd is preferred by people across the world as it does lots of benefits to the digestive system. It is used in Bangladesh mostly to make various tasty and presentable dishes.