The beginning of ALKamaria Ghee production dates back to 1987 and is of a special formula of vegetable palm fat extracted from oil palm tree fruits, Elaeis guineensis. These fruits are the plant's perennial crops and are cultivated in the tropical regions of Southeast Asia (Malaysia, Indonesia).
Due to the increasing demand for homemade ghee that features both taste and flavor uniqueness, the idea of producing ALKamaria Ghee, taking into account, meeting consumer demands and also supporting the national economy. Being smoky and mahaleb ( with fenugreek) , ALKamaria Ghee attained the very taste of homemade ghee which has a long-standing originity. Furthermore, ALKamaria Ghee is characterized by being grainy, steady and it's high content of Vitamin A, D. Thus, ALKamaria Ghee is used in almost all cooking recipes and preparations of bread and pastries (cakes, cookies, traditional dishes and many types of sweets).