Ghee



Ghee (Hindi, from Sanskrit gh?tá "sprinkled") is a type of clarified butter important in Indian cuisine and tradition. Ghee is made by melting unsalted butter in a skillet, and simmering it to drive off the moisture and allow the fat to brown slightly. This method of preparation gives its it a somewhat nutty aroma, that Western clarified butter does not have.

Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. Also unlike butter, ghee can be heated up to its smoke point without discoloring or developing a burnt taste, making it superior for deep frying.

Ghee is frequently used for libations in vedic ritual (see Yajurveda). It is also burned in the Hindu religious ceremony of Aarti.