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Savour Ghee

Belly of the Sun

Savour Ghee

$33.00

A blend to support immune strength, digestion, and remembrance, this well-rounded and savory blend enhances any recipe and will encourage you to truly savour your meal. A concoction that epitomizes the “food as medicine” tradition, Savour is an apt reminder that even common ingredients can be beloved staples in your kitchen apothecary. With shiitake mushroom to not only had its delicious umami flavor but also its immune support, B vitamins, and ability to replenish our energy reserves, garlic to lend its incredible flavor enhancing qualities as well as its antimicrobial properties, lemon peel to offer up its abundance of antioxidants, vitamins C and A, calcium, and magnesium, and rosemary for enhancing memory as well as supporting digestion. With a flavor profile that is grounded by umami and rounded out by a rich garlic taste and a touch of tangy lemon peel, we love to use Savour abundantly (with its smoke point of over 480 degrees) for sautéing, roasting veggies, frying eggs, in soup/broth, in meat dishes, and in bread recipes!

Belly of the Sun’s ghee is handcrafted on an open flame, per tradition, and made in small batches to ensure perfection. Co-created with USDA-certified organic, vat-cultured butter from local Northern California family dairies committed to pasture-raised practices, Belly of the Sun ghee is incredibly nutrient-dense: loaded with vitamins A, D, E and K, conjugated linolenic acid (which is indicated to slow the progression of heart disease and some types of cancer), butyric acid - a fatty acid that is deeply supportive of the gut's microbiome and gastrointestinal health, and Omega 3 and Omega 9 fatty acids, which have been indicated as crucial to proper hydration and are crucial for mama and baby’s health during pregnancy and lactation (Omega 3s are particularly depleted during this time). And with a smoke point of up to 480 degrees, this kitchen staple is as nourishing and nutritional as it is versatile.  

8oz

Handcrafted ghee,* shiitake mushroom,* garlic,* lemon peel,* rosemary*

*organic

With a smoke point of over 480,* try it for sauteeing, roasting veggies, frying eggs, in soup/broth, in your meat dishes, in bread recipes, and more!

Founded in 2021 by Sheerlie Ryngler, Belly of the Sun found its origins in an herbal ghee making class offered by the creators of Kosmic Kitchen at the Spirit Weaver's Gathering in the summer of 2017. A tad obsessed with creating ghee ever since, Sheerlie infuses her training as a folk herbalist into her line: offering next-level botanical ghee in which she sources plants + herbs from local farmers (and soon her own medicinal herb garden!). Crafted in a commercial kitchen utilizing exclusively stainless steel equipment (Sheerlie is also a Food Safety Manager in the National Registry of Food Safety Professionals), Belly of the Sun ghee is the manifestation of Sheerlie's wholehearted belief in the power of food as medicine...and she was delighted to discover that clarified butter (semneh) is an ancient tradition from her own matrilineal Moroccan heritage.

The Intention

A blend to support immune strength, digestion, and remembrance, this well-rounded and savory blend enhances any recipe and will encourage you to truly savour your meal. A concoction that epitomizes the “food as medicine” tradition, Savour is an apt reminder that even common ingredients can be beloved staples in your kitchen apothecary. With shiitake mushroom to not only had its delicious umami flavor but also its immune support, B vitamins, and ability to replenish our energy reserves, garlic to lend its incredible flavor enhancing qualities as well as its antimicrobial properties, lemon peel to offer up its abundance of antioxidants, vitamins C and A, calcium, and magnesium, and rosemary for enhancing memory as well as supporting digestion. With a flavor profile that is grounded by umami and rounded out by a rich garlic taste and a touch of tangy lemon peel, we love to use Savour abundantly (with its smoke point of over 480 degrees) for sautéing, roasting veggies, frying eggs, in soup/broth, in meat dishes, and in bread recipes!

Belly of the Sun’s ghee is handcrafted on an open flame, per tradition, and made in small batches to ensure perfection. Co-created with USDA-certified organic, vat-cultured butter from local Northern California family dairies committed to pasture-raised practices, Belly of the Sun ghee is incredibly nutrient-dense: loaded with vitamins A, D, E and K, conjugated linolenic acid (which is indicated to slow the progression of heart disease and some types of cancer), butyric acid - a fatty acid that is deeply supportive of the gut's microbiome and gastrointestinal health, and Omega 3 and Omega 9 fatty acids, which have been indicated as crucial to proper hydration and are crucial for mama and baby’s health during pregnancy and lactation (Omega 3s are particularly depleted during this time). And with a smoke point of up to 480 degrees, this kitchen staple is as nourishing and nutritional as it is versatile.  

8oz

The Ingredients

Handcrafted ghee,* shiitake mushroom,* garlic,* lemon peel,* rosemary*

*organic

The Ritual

With a smoke point of over 480,* try it for sauteeing, roasting veggies, frying eggs, in soup/broth, in your meat dishes, in bread recipes, and more!

The Belly of the Sun Story

Founded in 2021 by Sheerlie Ryngler, Belly of the Sun found its origins in an herbal ghee making class offered by the creators of Kosmic Kitchen at the Spirit Weaver's Gathering in the summer of 2017. A tad obsessed with creating ghee ever since, Sheerlie infuses her training as a folk herbalist into her line: offering next-level botanical ghee in which she sources plants + herbs from local farmers (and soon her own medicinal herb garden!). Crafted in a commercial kitchen utilizing exclusively stainless steel equipment (Sheerlie is also a Food Safety Manager in the National Registry of Food Safety Professionals), Belly of the Sun ghee is the manifestation of Sheerlie's wholehearted belief in the power of food as medicine...and she was delighted to discover that clarified butter (semneh) is an ancient tradition from her own matrilineal Moroccan heritage.

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