In the heart of Himalayas, where the air is crisp and pure, we craft our A2 White Gold Ghee from the milk of indigenous cows. Every jar is a reflection of our promise, purity, heritage, and uncompromising quality.
Made in small batches through the traditional Bilona Method, our ghee carries the wholesome richness of A2 casein protein, natural conjugated linoleic acid (CLA), and essential fat-soluble vitamins (A, D, E, K). It is slow-cooked, gently clarified, and rigorously tested so that each drop delivers wellness without compromise.
More than just an ingredient, Santript A2 White Gold Ghee is nourishment for the body and harmony for the soul. Drizzle it on rotis, enrich your dals, or let it melt into rice. The golden aroma carries with it a sense of home, health, and wholeness.
What makes our ghee unique is not only its purity and digestibility, but also the environment it is born from, the unpolluted mountains of Dharamshala, Himachal Pradesh, where cows graze freely and live stress-free lives. This is ghee as it was always meant to be: pure, natural, and deeply satisfying. 
 
Benefits of A2 White Gold Ghee
Gentle on digestion, rich in A2 proteins, free from A1 discomfort
Packed with Omega-3s, CLA, and butyric acid to support gut and metabolic health
Strengthens immunity with natural antioxidants and fat-soluble vitamins
A time-tested Ayurvedic superfood for energy, stamina, and vitality
In moderation, supports healthy cholesterol balance and heart health
 
Packaging: We pack our A2 ghee in a simple earthen pot, not just for tradition, but for science too. Clay is naturally alkaline and rich in minerals, which helps keep the ghee cool, aromatic, and chemical-free. Unlike plastic jars, it never leaches toxins. And when you’re done, the pot goes back to the earth, leaving no waste behind.
 
Scientific Evidence
Rastogi, T., Reddy, K. S., Vaz, M., Spiegelman, D., Prabhakaran, D., Willett, W. C., & Ascherio, A. (2004). Diet and risk of ischemic heart disease in India. The American Journal of Clinical Nutrition, 79(4), 582–592. https://doi.org/10.1093/ajcn/79.4.582
→ Found that moderate ghee consumption (often A2-rich in India) was not associated with increased heart disease risk and may be protective.
Basu, S., & De, S. (2003). Ghee—its chemistry, technology, and nutritional significance. Indian Dairyman, 55(3), 54–60.
→ Highlights ghee from indigenous breeds (A2-rich) as superior due to CLA, antioxidants, and vitamins.
Misra, A., Singhal, N., Sivakumar, B., Bhagat, N., Jaiswal, A., & Khurana, L. (2011). Nutrition transition in India: Secular trends in dietary intake and their relationship to diet-related non-communicable diseases. Journal of Diabetes, 3(4), 278–292. https://doi.org/10.1111/j.1753-0407.2011.00139.x
→ Notes traditional use of ghee in Indian diets linked to better outcomes compared to refined oils.
Brooke-Taylor, S., Dwyer, K., Woodford, K., & Kost, N. (2017). Systematic review of the gastrointestinal effects of A1 compared with A2 β-casein. Advances in Nutrition, 8(5), 739–748. https://doi.org/10.3945/an.116.013953
→ A2 proteins (present in indigenous cow ghee) reduce gut inflammation compared to A1.