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cooking oil or ghee

Oils & FatsYear-round. Modern commercial production is not seasonally dependent, though traditionally in South Asia ghee-making was more prevalent during spring and early summer when milk fat content was higher.

Ghee is calorie-dense at approximately 120 calories per tablespoon and contains primarily saturated and monounsaturated fats, including butyric acid, which may support digestive health. It is fat-soluble vitamin-rich, particularly vitamins A, D, E, and K2, depending on the diet of the source animals.

About

Ghee, also known as clarified butter or ghrita in Sanskrit, is a form of highly clarified butter widely used in Indian, Pakistani, and Middle Eastern cuisines. It is produced by slowly heating butter until the milk solids separate and can be removed, leaving behind pure butterfat with a distinctly golden hue and nutty aroma. The milk solids are typically browned before filtering, which contributes to ghee's characteristic flavor and deeper golden color. Unlike standard cooking oil derived from seeds or plants, ghee is an animal fat containing primarily saturated and monounsaturated fats, with a smoke point of approximately 450°F (232°C), making it suitable for high-heat cooking.

Culinary Uses

Ghee serves as a cornerstone fat in South Asian cooking, used for tempering spices (tadka), sautéing aromatics, deep-frying, and enriching both savory and sweet preparations. It is essential in Indian dal, rice pilaf (biryani), and traditional sweets such as laddu and halwa. Beyond South Asia, ghee appears in Middle Eastern and North African cuisines for cooking and as a finishing fat. The rich, nutty flavor profile makes it suitable for both everyday cooking and ceremonial dishes. Ghee's high smoke point and stability at room temperature also make it ideal for preserving cooked foods and as a condiment.

Forms & Preparations

Liquid ghee — Room-temperature liquid or slightly cloudy fat, typically sold in jars or bottles; most common commercial and household form.
Clarified butter — Similar to ghee but with less browning and a paler golden color; slightly less nutty in flavor and sometimes less stable at room temperature.
Cultured ghee — Made from cultured (fermented) butter before clarification, offering a more complex, tangy flavor profile favored in some artisanal preparations.
Infused ghee — Ghee steeped with herbs, spices, or aromatics during preparation; used to add layered flavor to specific dishes or as a finishing condiment.
Solidified ghee — Ghee stored in cool climates or refrigerated, taking on a whitish, butter-like solid consistency; reverts to liquid when warmed.