Ghee

Ghee is clarified butter made by simmering butter to remove water and milk solids, yielding a clear, golden fat. It tastes nutty and deeply buttery, stays spoonable at room temperature, and has a high smoke point suited to sautéing and frying. Cooks bloom spices in it, finish dals and curries, and brush it over flatbreads; sold in jars from pale yellow to amber.\n\nIt developed in South Asia, central to Indian, Pakistani, Bangladeshi, and Nepali cuisines, and appears across Persian and Middle Eastern cooking. Traditional production simmered cultured butter or cream; modern dairies produce standardized ghee that spread worldwide with South Asian diaspora.