Ghee Facts

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals. It’s more concentrated in fat than butter because its water and milk solids have been removed. It has been used in Indian and Pakistani cultures for thousands of years. The term comes from the Sanskrit word meaning “sprinkled.” Ghee was originally created to prevent butter from spoiling during warm weather. In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, where it’s known as ghrita. Because its milk solids have been removed, it does not require refrigeration and can be kept at room temperature for several weeks. In fact, like coconut oil, it may become solid when kept at cold temperatures. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.