Ghee

Ghee is a clarified butter originating from India, widely used in South Asian cuisine and Ayurvedic gastronomy. It is obtained by heating traditional butter to remove water and milk solids, leaving a pure oil with an intensely aromatic and slightly nutty flavor.

Its production process gives it a high smoke point, making it ideal for frying and sautéing without burning. Additionally, it is known to be more digestible than regular butter, as it is free of lactose and casein.

Ghee has an ancient origin in Indian culture, being a basic ingredient in many traditional recipes such as curries, dals, and various savory dishes, as well as in sweet preparations. Its use has become popular globally due to its properties and unique flavor.

In Latin America, although ghee is the most recognized term, it may also be referred to as clarified butter or simply clarified butter, although these latter terms can refer to similar but not always identical techniques.