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.

Name Ghee
Native Originated in ancient India
Name in Other Languages Arabic: samna (سمنة), samneh
Bangla: ghī (ঘী)
Brazil: manteiga clarificada
English: butter Oil, clarified butter, drawn butter, seafood butter, butter oil
French: beurre clarifié, beurre noisette (hazelnut butter, nutty butter or brown butter)
German: ausgelassene butter, Butterschmalz, geklärte butter (means butter that is clear and free of animal protein)
Gujrati: ghī (ઘી)
Hindi: ghī (घी), desi ghee, shuddh ghee
Kannada: tuppa (ತುಪ್ಪ)
Malayalam: Neyyuh
Marathi: toop (तूप), sajuk tup
Nepali: ghyū (घ्यू)
Portuguese: manteiga de garrafa
Punjabi: ghyo (ਘਿਉ)
Russian: Toplenoe maslo (Топлёное масло) – means clarified butter
Sanskrit: ghrit (घृत), ghritam, ghritham, ghrut, ghrutham, sarpi (सर्पि)
Somali: subaag
Spanish: mantequilla clarificada
Tamil: ney (நெய்)
Telugu: neyyi (నెయ్యి )
Urdu: ghī (گھی), khalis ghee
Ghee Shape Yellow liquid when it’s hot and a creamy looking solid when ools down
Ghee Color Yellow
Taste Rich nutty taste
Major Nutrition Total Fat (lipid) 12.73 g (36.37%)
Vitamin A, RAE 108 µg (15.43%)
Vitamin E (alpha-tocopherol) 0.36 mg (2.40%)
Vitamin K (phylloquinone) 1.1 µg (0.92%)
Choline 2.9 mg (0.53%)
Tryptophan 0.001 g (0.23%)
Isoleucine 0.002 g (0.12%)
Threonine 0.002 g (0.11%)
Calcium, Ca 1 mg (0.10%)
Valine 0.002 g (0.09%)
Calories in 1 tsp (12.8 gm) 112 Kcal


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