ghee

Ghee, also known as clarified butter or desi ghee, is a form of concentrated butterfat produced by heating butter to remove water and milk solids. Originating in South Asia, particularly the Indian subcontinent, ghee has been a staple fat in Indian, Pakistani, and Bangladeshi cuisines for thousands of years. The clarification process yields a golden to amber liquid at room temperature that solidifies when chilled, with a rich, nutty flavor and high smoke point.

Ghee is traditionally made by gently heating unsalted butter until the water evaporates and milk solids settle to the bottom, which are then filtered out, leaving behind pure butterfat. The resulting product is approximately 62% saturated fat, with a composition that includes butyric acid and conjugated linoleic acid (CLA). Quality ghee has a clean, fragrant aroma and smooth texture, free from any burnt or off-flavors.

Ghee is a fundamental cooking fat across South Asian cuisines, used for sautéing, deep-frying, and tempering spices in curries, dals, and rice dishes. Its high smoke point (approximately 450°F/232°C) makes it ideal for high-heat cooking without degradation. Beyond savory applications, ghee is drizzled over finished dishes for richness, used in Indian breads such as parathas and pooris, and incorporated into traditional sweets like barfi and halwa. In Ayurvedic medicine and modern health-conscious cooking, ghee is valued for its digestibility and flavor profile that enhances both traditional and contemporary dishes.