Pure ghee solidifies unevenly and grainy, melts clear and golden without residue, and smells nutty rather than flat. The five checks below catch the most common forms of adulteration.
1. The melt test
- Place a teaspoon of ghee in a pan on low heat.
- Pure ghee melts almost immediately and turns clear golden brown.
- Adulterated ghee melts slowly and turns pale yellow, often leaving residue.
2. The palm test
- Place a small amount on your palm.
- Body heat alone should begin melting pure ghee within seconds.
3. The refrigeration test
- Refrigerate a jar for two hours.
- Pure ghee sets in uneven layers with visible grain.
- Uniform, smooth setting throughout suggests blended vegetable fat.
4. The iodine test for starch
- Melt half a teaspoon of ghee and add two drops of iodine solution.
- A blue or purple colour indicates added starch.
5. Read the lab report
Home tests catch crude adulteration. They cannot detect heavy metals, pesticide residue or aflatoxin. For that you need a laboratory report tied to the specific batch you bought — which is why every Himdhara jar carries a batch code you can look up.