Dairy
Ghee
Ghee is butter cooked until water evaporates and milk solids brown, then strained to pure, aromatic fat. South Asian cooking fat of choice for high heat, flavour, and keeping quality when clean and dry. Fry spices, baste rotis, finish dals. Nutty flavour differs from pale clarified butter. Store sealed; spoon with a dry utensil.
Track this ingredient
Unit
Characteristics
Preparations
FinishedFriedStored
Traits
AromaticClear GoldLong CookedNuttyNutty SolidsShelf Stable When Dry
History
IN
Ghee was central to Indian cuisine and ritual life.
IN
Commercial ghee scaled while home preparation continued.
Ghee entered Western health and cooking mainstream.