\12 cup ghee
Ghee is nearly pure fat and contains conjugated linoleic acid (CLA) and fat-soluble vitamins including vitamins A, D, E, and K2, particularly when made from grass-fed butter. It is lactose-free and casein-free, making it suitable for those with dairy sensitivities.
About
Ghee, also known as clarified butter or ghrita, is a pure fat derived from butter through a slow-heating and straining process that removes water and milk solids. Originating in the Indian subcontinent, ghee has been a staple in South Asian cuisine and Ayurvedic medicine for millennia. It is pale golden to amber in color, with a rich, nutty aroma and smooth, creamy texture at room temperature that solidifies when chilled.
The production process involves gently melting butter, allowing it to separate into three layers—foam (milk proteins) on top, clarified fat in the middle, and milk solids at the bottom. These are carefully removed, leaving pure butterfat with a higher smoke point (around 450°F/232°C) than regular butter. This refined composition makes ghee shelf-stable and allows for high-heat cooking.
Culinary Uses
Ghee is fundamental to Indian, Pakistani, and Southeast Asian cooking, used for frying, sautéing, and as a finishing fat that adds richness and depth to dishes. It is the preferred fat for tempering spices, making dals (lentil dishes), biryani, and traditional breads like roti and naan. Beyond South Asia, ghee appears in Middle Eastern and North African cuisines for rice pilafs and meat preparations. Its high smoke point and lack of dairy solids make it ideal for high-heat cooking, while its concentrated butter flavor enhances both savory and sweet applications, from curries to halwas (desserts).