Ghee is clarified butter. It has been used in India for thousands of years. Clarification is the process of removing milk solids and water content from butter by boiling it at high temperatures. This is the reason why ghee is a shelf stable product and does not require refrigeration. This also explains why people in India have been using this form of butter for centuries (with refrigeration being a relatively new technology). It is used extensively in Indian cooking as well as some Middle Eastern and African cooking.
According to Ayurveda (an ancient Indian science), ghee is the best oil for cooking. When used in moderation, ghee aids digestion, mental alertness, healthy skin, and increases immunity. Traditionally, ghee has been used to enhance flavor and soften the hot taste of Indian dishes. It is also a key ingredient of many Indian sweets and desserts. Ghee can be used in any type of cooking that uses butter or oil.
Modern research has revealed that ghee contains balanced ratio of fatty acid and contains no trans-fatty acids, which are associated with heart disease. Learn more about ghee.
- All natural
- No artificial flavors or colors