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.
Across cuisines
Ghee functions as both a cooking medium and a finishing drizzle across Indian cuisines. In Mughlai cooking, Biryani layers end with a ghee stream before sealing the dum; Galouti Kebab and Kakori Kebab rely on ghee-rendered fat for their melt-in-mouth texture. Dal Makhani finishes with a large spoonful stirred in off-heat. South Indian Masala Dosa and Pongal both depend on ghee for the griddle and final gloss; Payasam enriches the coconut pudding with a ghee-fried cashew garnish.
North Indian breads depend on ghee: Makki Di Roti (Punjabi corn flatbread) is always served with a spoonful melting on top; Dal Baati (Rajasthani baked dumplings) are submerged in ghee after baking before serving. Gujarati sweets like Puran Poli are pan-cooked in ghee and Modak filling uses ghee-toasted coconut-jaggery. Gulab Jamun dough is enriched with ghee before frying.
Niter kibbeh — spiced clarified butter — is Ethiopia's functional equivalent of ghee, infused with onion, garlic, ginger, turmeric, and fenugreek before clarifying. It is the standard cooking fat for Doro Wat (long-simmered chicken), Gomen (collard greens), and Kitfo (raw minced beef). The spice infusion distinguishes it from plain Indian ghee.
Notable varieties
Traditional process: whole milk is cultured into yogurt, churned to butter, then slow-clarified. Produces grainy texture and pronounced nutty-caramel notes versus commercial ghee. Revived as premium product in Ayurvedic markets.
Ghee infused with onion, garlic, ginger, turmeric, black cumin (tikur azmud), fenugreek, and korerima before straining. A distinct product from plain ghee — the spice compounds survive clarification.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
