Your item has been added to the cart
Few ingredients capture culinary heritage quite like ghee. This slow-clarified butter, treasured for centuries across South Asia and the Middle East, offers a nutty aroma, high smoke-point, and unmistakable golden hue. Bring authentic tradition into modern kitchens, elevating everything from fragrant biryanis and rich dals to flaky parathas, roasted vegetables, and even baked goods.
9 products
The collection features several clarified-butter options tailored to different cooking styles and household sizes:
Ghee is clarified butter that has been gently simmered until the milk solids separate and caramelize, then strained away. The result is a lactose-reduced fat with an alluring aroma and deep golden color.
Used in moderation, ghee supplies fat-soluble vitamins A, D, E, and K. Its high smoke point (~250 °C / 482 °F) makes it more stable than many common oils for high-heat cooking, potentially producing fewer free radicals.
Ghee is produced from butter—traditionally cow’s milk butter—simmered until water evaporates and proteins caramelize. The clarified fat is then filtered, leaving behind pure butterfat with minimal lactose or casein.
While both originate from dairy, butter contains ~16 % water and milk solids, giving it a lower smoke point and shorter shelf life. Ghee is virtually moisture-free, boasts a higher smoke point, and develops a deeper, toasty flavor profile thanks to the gentle caramelization of milk sugars during clarification.
Store ghee in a cool, dark place with the lid tightly sealed. Avoid moisture contamination by using a dry spoon. Properly stored ghee can remain fresh for months—even longer in the refrigerator—while maintaining its trademark aroma.
You can unsubscribe at any time, but you certainly won't want to anymore!
