The Evolution of Snacking
When health-conscious people realize that commercial palm-oil fried snacks are toxic, they usually switch to 'dry roasted' nuts. But is dry roasting really the pinnacle of healthy snacking, or is there an ancient Indian secret we've forgotten?
The Problem with Dry Roasting
Dry roasting nuts without any fat can actually be problematic. Nuts are full of natural, healthy fats. When exposed to high heat in a dry oven or pan, these delicate oils can easily oxidize and become bitter. Furthermore, the lack of a fat barrier means the outer layer of the nut can burn, destroying the Vitamin E.
The Ayurvedic Gold Standard: Pure Ghee
According to Ayurveda, the healthiest way to consume heat-treated nuts and makhanas is to slow-roast them in pure Desi Ghee. Ghee has an incredibly high smoke point, which means it acts as a protective barrier. It prevents the natural oils inside the nuts from oxidizing during the roasting process.
Why PEXO Nuts Uses Ghee
At PEXO Nuts, we refuse to use industrial ovens for dry roasting. We slow-roast our premium makhanas and dry fruit mixes in pure ghee. Not only does this lock in the nutrients and provide a heavenly aroma, but ghee itself is loaded with fat-soluble vitamins (A, D, E, K) that your body needs to properly absorb the minerals in the nuts.