Ayurveda recognizes four types of fats; ghrita (ghee), oil (sesame), vasa (muscle), and majjā (marrow). The unique properties of ghrita stay intact, even when combined with herbs of differing qualities does not lose its own qualities. Ghrita alleviates pitta and vata and is beneficial for rasa, shukra and oja. It provides relief from burning sensation, softens the tissues, improves voice and complexion.
In all types of jīrṇa jwara (chronic fever), the internal use of Ghritams is recommended. Ghrita pacifies vata by its unctuousness, pitta by its coldness, and kapha when combined with kapha pacifying herbs.