Ghee

Ghee is a type of clarified butter that originated in the Indian subcontinent and is widely used in South Asian cooking.

Ghee is a type of clarified butter that originated in the Indian subcontinent and is widely used in South Asian cooking. It is made by heating butter to remove water and milk solids, leaving a concentrated fat with a nutty flavour and high smoke point. In South Asian cooking, ghee is typically cooked longer than standard clarified butter, resulting in a deeper flavour and colour.

Definition

Ghee is a clarified butter made by heating butter until the water evaporates and the milk solids separate. In South Asian cooking, the term is commonly used for a version cooked longer than standard clarified butter, giving it a deeper flavour and colour.

Production

Traditional ghee is made from cow or buffalo butter by simmering it, skimming or straining off the milk solids, and allowing the remaining fat to clarify. The result is a shelf-stable fat that can be stored without refrigeration in many cases.

Culinary uses

Ghee is used for frying, sautéing, and general cooking because it tolerates higher temperatures than butter. It is also used in some Hindu religious rituals and is a staple fat in parts of the Indian subcontinent.

Nutrition and health

Ghee is almost entirely fat and contains less lactose and casein than butter. Some sources describe it as potentially useful for people with lactose intolerance, but major health claims are disputed, and it remains high in saturated fat.

Canadian context

Ghee is widely available in Canadian grocery stores and is used by many Canadian households, especially in South Asian cuisines and communities. It is also relevant to Canadian nutrition discussions because it is a dairy-derived fat with very low lactose but high saturated fat.