gms ghii
Rich in fat-soluble vitamins (A, D, E, K), ghee contains butyric acid and conjugated linoleic acid, though it is high in saturated fat and should be consumed in moderation.
About
Ghee (also spelled ghî, ghee, or ghi) is clarified butter originating from the Indian subcontinent, produced by slowly heating butter to remove moisture and milk solids, leaving pure butterfat. The resulting product is a pale golden, semi-solid fat at room temperature with a rich, slightly nutty flavor and higher smoke point than conventional butter.\n\nTraditional ghee-making involves simmering butter over gentle heat, allowing water to evaporate and milk proteins to settle as sediment. The clarified liquid fat is then strained through cheesecloth. Regional variations exist across India, Pakistan, Bangladesh, and Nepal, with differences in production methods (some use cream instead of butter) and the type of dairy source (buffalo milk, cow milk, or mixed).
Culinary Uses
Ghee is a foundational fat in Indian, Pakistani, and Bangladeshi cuisines, used for sautéing, deep-frying, roasting vegetables, and tempering spices to release their essential oils. It features prominently in curries, biryanis, dals, breads (notably naan and puri), and desserts such as kheer and halwa. Beyond South Asian cooking, ghee is used in Middle Eastern and East African cuisines. Its high smoke point (around 450°F/232°C) makes it suitable for high-heat cooking, while its rich flavor enhances rice dishes, legumes, and baked goods.