Ghee is a type of clarified butter, a traditional dairy product used in Indian and Middle Eastern cuisine. Ghee gets its flavour by slowly cooking butter, separating the milk solids from the liquid fat and straining the resulting liquid to obtain pure, clarified butter oil.
Produced using organic milk. High smoke point (250 degrees Celsius) which makes it a healthy baking oil, contains Vitamins A, D, E, and K (including K2), Full spectrum short, medium and long-chain fatty acids (both unsaturated and saturated), contains Omega 3 and 9 essential fatty acids and phenolic antioxidants. Ghee has a rich nut-like flavour.
It can be used instead of oil. You can bake anything in it: an egg, pancakes, curries, vegetables or a piece of meat.
