.6 oz ghee

Oils & FatsYear-round. Ghee is a shelf-stable clarified fat and does not require seasonal sourcing; however, some producers distinguish spring and summer ghee as having distinct flavor profiles based on grass-fed dairy production cycles.

Ghee is composed primarily of saturated and monounsaturated fats and contains fat-soluble vitamins A, D, E, and K2. It is lactose-free and casein-free, making it suitable for those with dairy sensitivities, though it remains calorie-dense at approximately 112 calories per tablespoon.

About

Ghee, also known as clarified butter or ghrita in Sanskrit, is a fat derived from butter through a process of gentle heating and clarification. Originating in the Indian subcontinent, ghee is made by melting unsalted butter and removing the milk solids and water, leaving behind pure butterfat with a golden hue and nutty aroma. The clarification process yields a shelf-stable fat with a higher smoke point (approximately 450°F/232°C) than whole butter. Ghee may be made from cow, water buffalo, or goat milk, with regional variations affecting subtle flavor profiles.

Culinary Uses

Ghee is fundamental to Indian, Pakistani, and other South Asian cuisines, used for sautéing vegetables, tempering spices, and preparing rice dishes. It serves as a cooking medium for dals, curries, and flatbreads such as roti and paratha. Beyond South Asia, ghee appears in Middle Eastern and North African cooking, and increasingly in Western cuisine for high-heat cooking and flavor enhancement. The rich, caramelized taste makes it suitable for both savory preparations and sweets, while its high smoke point and stability make it preferred for deep-frying and extended storage.

Forms & Preparations

Liquid/Poured — Warm ghee in its fluid state, typically used for cooking, tempering spices, and drizzling over finished dishes.
Solid/Spooned — Cooled ghee at room temperature, solidified for measuring by spoon or dollop into dishes, particularly common in traditional serving practices.
Cultured ghee — Made from cultured or fermented butter, offering a tangy complexity; process adds probiotic characteristics.
Grass-fed ghee — Produced from butter made from grass-fed dairy cattle, often with enhanced nutrient density and more developed nutty flavor.
Infused ghee — Ghee steeped with herbs, spices, or aromatics such as cardamom, bay leaves, or garlic for additional flavor complexity.