Phulwara Butter (Chiuri Ghee)

Phulwara Butter or Chiuri Butter (Cheuri Ghee) is prepared after drying the pulp extracted from the seeds of the cheuri tree, phulwara or chiuri butter is formed. This butter has an extremely relaxing scent that pleasantly leaves a calming effect. Rich in fats, Phulwara butter has a light color making it a suitable base for beauty products.

Phulwara ghee is the main source of edible oil for more than one hundred thousand people. The Ghee is used to cook vegetables and roti (Nepali bread).

Chiuri butter is used in confectionery, pharmaceutical, vegetable ghee production, candle manufacturing, and soap making. It has been found to be effective for rheumatism. It is also used as an additive in animal ghee.

Production of Cheuri Ghee

Oil is extracted from the kernel of Phulwara seeds. The outer shell of seeds is removed by adopting traditional or mechanical methods. In the traditional method, the seeds are boiled in water and softened seeds are placed on the floor and pressed until the kernels come out. In the mechanical system, the shell of the seed is removed by a decorticator machine.

After cleaning and drying, the seeds are pounded into a fine powder using a traditional pounder called Dhiki. The powder is steamed on a perforated plate over a boiling pan. Oil is then extracted using a traditional oil expeller known locally as Chepuwa.

Physical characteristics of the Ghee

Physical and Chemical Characters of Fat