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Unsalted butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. It is simmered until all of the moisture evaporates and the milk solids begin to brown, which gives ghee a longer life and much higher smoke point, making it practical for a variety of sautéing and frying uses. Ghee does not need to be refrigerated, unless preferred. Ghee’s light, nutty flavor enhances and improves the taste of food.