Ghee

Ghee is clarified butter originating from Indian cuisine, where it has been used for thousands of years. It is made by slowly heating butter to remove water and milk solids, resulting in a pure golden fat with a rich, nutty flavour. Because it contains no milk proteins, ghee has a very high smoke point (above 250 °C), making it ideal for frying, sautéing, and roasting. In Indian and Ayurvedic tradition, it is considered a health-promoting ingredient. It is also used to flavour rice, lentils, and curry dishes, or as a substitute for butter in baking. Ghee can be stored at room temperature without refrigeration.