Why is the most likely adulteration in food enhances taste?
Why is the most likely adulteration in food enhances taste?Ghee has been an integral part of indian cuisine for centuries. It not only enhances the taste of food but is also used in religious rituals. But in recent years, reports of adulteration in ghee are constantly coming to the fore. Especially now the news of adulteration in the prasad of tirupati balaji temple has created a sensation across the country. tirupati balaji is one of the richest temples in the world. This temple is famous for its prasad, especially laddu. This laddu is specially made of ghee and devotees consider it a blessing of God. Recently, andhra pradesh Chief minister Chandrababu Naidu alleged that animal fat and fish oil were being mixed in the prasad of tirupati temple.Adulteration is not only an issue of food safety, it is also a tampering with the faith of crores of devotees. In this special story, let us know what is the economics of ghee, why there is the most likely possibility of adulteration in ghee and what are the reasons for it.What is the history of Ghee?Ghee, also known as clarified butter, is a very old food item. It originated in ancient India, when people started rearing cows and started making butter. Butter used to spoil quickly in hot weather. Therefore, people started clarifying butter, so that it did not spoil for a long time.Ghee has always been very important in indian food, ayurveda and Hindu rituals. Apart from India, it is also used in Pakistan, Bangladesh, South-East Asia and some countries of the Middle East. ghee is also used in east Africa.Ghee is also known by different names. ghee is called Ghritam in Sanskrit, Toop in Marathi, Ghyu in Maithili, Ghi in Bengali, Ghiyo in Punjabi, ઘી in Gujarati, Ghio in Oriya, Tuppa in Kannada, Nayyi in Malayalam, Naye in Tamil. In ayurveda, cow ghee has been said to be like nectar.