gms butter

Ghee, also known as clarified butter or ghī in Hindi and Urdu, is a form of butter that has been heated to remove water and milk solids, leaving behind pure butterfat. Originating in the Indian subcontinent, ghee is made by slowly melting unsalted butter and separating the clear golden liquid fat from the milk proteins and water that settle at the bottom. The process results in a shelf-stable product with a higher smoke point than standard butter (around 450°F/232°C) and a rich, nutty, slightly caramelized flavor that develops during the clarification process.\n\nTraditional ghee-making varies by region and producer; some versions are made from cow's milk butter while others use buffalo milk butter, each imparting subtle flavor differences. The color can range from pale golden to deep amber depending on the milk source and cooking method.

Ghee is fundamental to Indian, South Asian, and Middle Eastern cuisines, used as both a cooking fat and flavor component. It is employed for sautéing vegetables, tempering spices (tadka), preparing rice dishes, and making traditional sweets such as laddu and halwa. Beyond South Asia, ghee is increasingly used in Western cooking for high-heat cooking applications due to its smoke point, and it features in ketogenic and Ayurvedic-focused diets. Its rich, nutty flavor complements warm spices like cardamom and cinnamon, making it ideal for both savory curries and desserts.