Natural Sugarcane Jaggery and A2 Gir Cow Ghee combo

Natural Sugarcane Jaggery

A2 Gir cow milk culture

Benefits of Jaggery:

• Good source of iron, magnesium and calcium
• Treats cough
• Acts as a natural coolant in summer and regulated temperature
• Maintains the electrolyte balance of your body
• Boosts digestion
• Helps in preventing acidity
• Boosts haemoglobin levels in blood naturally
• Clears intestinal worms
• Good source of antioxidants

Benefits of A2 Gir Cow Ghee:

• Aids digestion
• Helps to improve the immunity power
• Imparts healthy fat to the body and helps in absorption of fat soluble vitamin A, D, E, K
• Beneficial for pregnant women and young babies as a source of nourishment and energy.
• Helps to maintain the cholesterol level

1. What is the speciality of this jaggery?

This jaggery is made from traditional process and native variety sugarcanes Since we don’t use any chemicals to process jaggery, it’s natural flavour and colour remains dark brown.

2. What is the special ingredient in this jaggery?

Okra (Bhindi) pulp is used to remove impurities while jaggery making. This helps to preserve the natural flavour of oRegion’s jaggery.

3. What is A2 in Gir cow ghee

A2 is the name of the protein in the milk of desi breed cows 

4. What is the process used to make ghee in oRegion?

Vedic - Bilona method is used to make ghee. Vedic method is the process of converting grass fed cow milk to curd and then converting curd to butter and slow heating of butter to form a ghee.

5. What is the difference between Bilona method and industrial method of ghee making?

In Bilona method, milk has to go through curd-butter-ghee stages whereas in industrial process, cream is extracted from milk and is directly converted to ghee.

6. Do you add any preservatives after ghee making?

No chemical preservatives are added in the ghee. We use Betel leaf (Paan Ka patta), which acts as a natural preservative and an antioxidant for the ghee and improves taste, flavour and texture of the ghee.