Ghee is a rich, golden clarified butter from India, made by simmering butter to evaporate water and separate milk solids, resulting in pure butterfat with a nutty, caramel flavor, high smoke point (around 485°F), and long shelf life. It's lactose-free, casein-free, and used extensively in South Asian cooking, Ayurvedic medicine, and religious rituals, valued for its intense flavor, versatility in frying/sautéing, and nutritional benefits like fat-soluble vitamins.

Key Characteristics:

• Production: Butter is slowly heated until water evaporates and milk solids brown, then strained, leaving pure fat.
• Flavor & Aroma: Deeper, nuttier, slightly sweet flavor than regular butter due to caramelized milk solids.

Uses:

• Cooking: Frying, sautéing, baking, enriching curries and desserts.
• Health: Used in Ayurveda for purported health benefits, promoting digestion.
• Rituals: A sacred food in Hindu traditions.
• Dietary: Keto and Paleo friendly; added to coffee/smoothies.