ghee

Ghee is a clarified butter used in South Asian and Middle Eastern cooking. It is made by gently heating butter to melt and separate water and milk solids from the fat, then straining away the solids. The result is a golden, aromatic fat with a nutty scent from browned milk solids. Ghee is typically made from cow or buffalo milk, though regional versions vary.

Compared with butter, ghee contains little to no lactose or casein, making it tolerable for many people with dairy sensitivities; however trace amounts can remain and may trigger reactions in those with severe dairy allergies. It is often sold as “lactose-free” in markets, though purity can vary.

Its high smoke point (about 450°F/230°C) makes ghee well suited for frying, sautéing, and finishing dishes, without the risk of burning as quickly as butter. It is a staple in Indian, Bangladeshi, Pakistani, and Nepalese cuisines and is used in curries, breads, sweets, and festive dishes. Ghee also appears in some culinary rituals and traditional medicine systems.

Storage is flexible: when kept in a cool, dark place, ghee is relatively shelf-stable at room temperature for several months; refrigeration extends its life further. Nutritionally, ghee is high in fat and calories and provides fat-soluble vitamins, with the caveat that it remains a dairy product and should be avoided by those with dairy allergies or intolerances.

Common variants include desi ghee and buffalo ghee; flavor and color vary with milk source and production method.