Ghee is clarified butter made by heating butter to remove water and milk solids, resulting in a pure, fat-rich product with a distinct nutty flavor and high smoke point, making it ideal for high-heat cooking. Traditionally used in South Asian cuisine, Ayurveda, and religious rites, ghee contains fat-soluble vitamins and butyric acid, while remaining largely free of lactose and casein, making it suitable for many with dairy sensitivities.
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