Ghee
Ghee is clarified butter — butter that has been simmered until the water evaporates and the milk solids brown and are strained out, leaving pure golden butterfat. It is shelf-stable, has a high smoke point, and a nutty, caramel-like flavor. It is the cornerstone of Indian cooking.
Ghee has a rich, nutty, slightly caramelized flavor — deeper than butter because the milk solids brown before they are removed. The texture is clear and liquid when warm, firm and grainy when cool.\n\nBecause the milk solids are removed, ghee is pure fat — it has no water and no dairy proteins, which makes it suitable for some lactose- and casein-sensitive people.
Available year-round at Indian and specialty grocery stores, and increasingly in mainstream supermarkets. Look for ghee made from grass-fed butter for the best flavor and nutrient profile.\n\nIt is also easy to make at home by simmering butter and straining the solids — a rewarding kitchen project.
High-Heat Cooking
Its 485°F smoke point makes it ideal for sautéing, frying, and roasting where butter would burn.
Indian Cooking
The foundation of curries, dals, and many Indian sweets — its nutty flavor defines the cuisine.
Finishing
A spoonful over rice, vegetables, or popcorn adds a rich, nutty depth.
Baking
Can replace butter in baking for a nutty flavor and tender texture — especially in Middle Eastern and Indian sweets.
Ghee is shelf-stable — keep it in a sealed jar at room temperature for months, or refrigerate for up to a year. Because there are no milk solids, it does not spoil the way butter does.