Ghee (Hindi घी, from Sanskrit ghṛta घृत "sprinkled") is a type of clarified butter important in Indian cuisine and tradition.
Ghee is made by simmering unsalted butter in a large pot, until its water has been boiled off and its protein has settled at the bottom of the the pot. This method of preparation gives 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.
Ghee is 100% fat (about 14 grams per tablespoon).
