Ghee

Ghee, also known as clarified butter, is a rich, nutty-flavored cooking fat treasured in Indian and Middle Eastern cuisines. It is made by simmering butter to separate the milk solids and water from the butterfat, resulting in a pure, golden fat that is shelf-stable and has a high smoke point. Ghee is not bound by seasonality and is used year-round. It is a key ingredient in a variety of dishes, from savory curries to sweet desserts, and is also used for sautéing, frying, and as a spread.

Ghee Synonyms

Clarified butter
desi ghee
samna

Ghee Substitutes

Butter

Different Forms/Types of Ghee

Infused

Some ghee varieties are infused with herbs or spices, such as cardamom or turmeric, to enhance flavor profiles in cooking.

Whipped

Whipped ghee is aerated, making it lighter and softer at room temperature, which can be easier to spread.

Clarified

Ghee is a form of clarified butter where the milk solids have been removed, leaving behind the pure golden butterfat.

How to Choose Ghee

When choosing ghee, look for a golden-yellow color and a nutty aroma. The best quality ghee is often sourced from grass-fed cows and should have minimal to no granulation. It should be packaged in glass jars to prevent leaching of plastic into the ghee. Always check the ingredient list for additives; pure ghee should only contain butterfat.

Cooking/Prep Tips for Ghee

Ghee, also known as clarified butter, is a rich and nutty ingredient that can bring depth and flavor to a variety of dishes. For intermediate and expert home cooks, it's important to understand that ghee has a high smoke point, making it ideal for frying and sautéing without the risk of burning. Unlike regular butter, ghee is free of milk solids and water, which means it doesn't splatter as much during high-heat cooking. When using ghee, consider its intense flavor; a little goes a long way. It's also worth noting that ghee can be used in place of oil or butter in most recipes, and it can be a great vehicle for infusing spices and herbs due to its fat content.

Shelf Life of Ghee

Ghee is shelf-stable and does not require refrigeration, but it should be stored in a cool, dark place to maintain its freshness. Once opened, ensure the lid is tightly sealed to prevent contamination. Ghee can last up to a year when stored properly. If you notice any sour odors or signs of spoilage, it's time to discard the ghee.

Recommended Brands for Ghee

infused ghee: 4th & Heart

whipped ghee: Tin Star Foods

clarified ghee: Ancient Organics

Cooking Techniques for Ghee

Baking: Ghee can be used as a substitute for butter in baking, lending a rich taste to cakes, cookies, and pastries. Its lack of water content can result in a slightly different texture, so it's best used in recipes that are forgiving or specifically call for ghee.

Sautéing: Ghee is excellent for sautéing due to its high smoke point. Use it to cook spices, aromatics, or proteins over medium to high heat until they achieve the desired level of browning.

Deep-frying: The high smoke point of ghee makes it suitable for deep-frying. Foods fried in ghee often have a distinctive, rich flavor and a crisp texture without the risk of developing off-flavors from overheating.

Popular Ghee Recipes

Ghee Roast Chicken
Dal Tadka
Ghee Rice

Ghee Nutritional Information (100g)

fat: 99.5 g
fiber: 0 g
sugar: 0 g
protein: 0.3 g
calories: 883 kcal
carbohydrates: 0.5 g

Flavor Combinations

Ghee pairs wonderfully with a variety of flavors and ingredients. It complements spices like cumin, coriander, and turmeric, enhancing their flavors when cooked together. Ghee also works well with starchy foods like rice and bread, providing a rich, buttery taste. Vegetables sautéed in ghee, such as spinach or carrots, benefit from its savory depth. Additionally, ghee is often used in sweets and desserts, pairing well with nuts like almonds and pistachios, as well as with honey and saffron.

Allergen Information

Ghee is a dairy product and may not be suitable for individuals with lactose intolerance or a dairy allergy. However, since ghee has had most of its milk solids removed, it may be more tolerable for those with mild sensitivities.

Ingredient Comparisons

Ghee vs Butter

Recipes with Ghee

Lamb Gosht