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    Home»Ghee Facts

    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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