A2 Ghee vs Normal Ghee

Not all ghee is created equal. The difference between A2 ghee and 'normal' ghee comes down to the type of beta-casein protein present in the milk it's made from.

Indigenous cow breeds like Gir, Sahiwal, and Red Sindhi produce milk containing predominantly A2 beta-casein, while many high-yield crossbred and foreign cattle produce milk with A1 beta-casein — a protein some studies link to digestive discomfort in sensitive individuals.

A2 ghee, made from the milk of indigenous breeds, is often easier to digest and is preferred in traditional and Ayurvedic diets for this reason.

Beyond digestion, A2 ghee from grass-fed indigenous cows also tends to have a richer golden colour and more pronounced aroma, a result of the cows' natural grazing diet.

'Normal' ghee sold in supermarkets is frequently a blend from mixed-breed dairy milk, processed at scale with less attention to the source of the milk itself.