Ghee
Fat◎ Good year-round
Used in 6 of 45 cuisines (13%)
The rich, nutty whisper that makes ordinary butter a distant memory.
Clarified butter with milk solids removed; nutty and rich with higher smoke point than butter.
Where it comes from
Ghee has been revered in Ayurvedic traditions for thousands of years, often used in rituals and believed to promote health and longevity.
In the kitchen
Used for frying or as a finishing touch, ghee enhances dishes with its rich flavor while providing a high smoke point for cooking.
Nutrition (per 100g)
900kcalCal
0.0gProtein
99.6gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Cumin
Toast cumin seeds in hot ghee until they pop. The ghee's richness lifts cumin's earthy warmth, infusing dishes with a deep aroma.
Lentils
Cook lentils in ghee for a velvety finish. The ghee coats each lentil, enhancing their mild flavor with a nutty depth.
Turmeric
Bloom turmeric in warm ghee. The ghee's richness tempers turmeric's bitterness, releasing its golden color and earthy aroma.
Chana Dal
Cook chana dal in ghee for a rich, buttery finish. Ghee's nutty aroma complements the dal's hearty texture.
Toor Dal
Finish with ghee. Its rich, nutty notes envelop the dal, adding depth and a silky texture.
