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Praakritik Artisanal Garlic Ghee Spread With Himalayan Pink Salt | Bilona Method | Curd-Churned | Pure, Natural & Healthy | Grass-Fed Cultured Ghee

Praakritik Artisanal Garlic Ghee Spread With Himalayan Pink Salt | Bilona Method | Curd-Churned | Pure, Natural & Healthy | Grass-Fed Cultured Ghee

Regular price $19.34 USD
Sale price $19.34 USD Regular price $43.57 USD -55%
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Delivered within 12 Days

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About the product

Praakritik Artisanal Garlic Ghee Spread With Himalayan Pink Salt

About the Product:
  • Here's a delightful combination of healthy & deliciously tasty! India's first garlic ghee spread using organic ingredients! Garlic herb is antimicrobial & has immune-supporting properties. Adding garlic to desi A2 ghee increases its healing potency.
  • Whilst all the health benefits are coming our way, we also enjoy a delectable, flavourful meal. Whether you spread it on bread or toast or cook pasta & saute veggies, the delicious flavour & aroma will captivate you instantly. You'll be in love all over again.
  • Our customers have always asked us to create flavourful ghee. So here's a Garlic Flavoured Ghee Spread that brings a modern twist to an ancient recipe! It is something that today's generation will relish.
  • The ingredients used in our garlic ghee spreads are 100% of Desi Gir Cow's A2 Ghee, Organic Garlic Granules, Organic Garlic Salt, Rock Salt. No preservatives added!
  • In fact, while cooking, you won't be able to resist it!! It's absolutely delicious.
  • At praakritik, we have never compromised on the quality of products & always ensured delicious & healthy organic groceries to your doorstep.
Ingredients:
  • Clarified Butter (91%) Organic Garlic Salt
  • Organic Garlic Granules, Rock SALT
Shelf Life: 12Months

Legal Disclaimer: Product images are for illustrative purposes only. Images/packaging/ labels may vary from time to time due to changes made by the manufacturer's manufacturing batch and location. The product description is for information purposes only and may contain additional ingredients.

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