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{{short description|type of clarified butter from India}}
{{For|people and places named Ghee}}
{{More citations needed|date=March 2011}}
{{Use dmy dates|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{nutritionalvalue
| name=Ghee
| image=Butterschmalz-3.jpg
| Nutritional value per 100g
| kJ=3690
| fat=99.8 g
| satfat=64.9 g
| potassium_mg=6.5
| protein=0.2g
}}
'''Ghee''' ([[Sanskrit]]: Ghṛta) is a class of [[clarified butter]] that originated in [[ancient India]]. It is commonly used in [[cuisine of the Indian subcontinent]], [[Middle Eastern cuisine]], traditional medicine, and religious rituals.

Ghee is made of butter, but modern [[vegetable shortening]] is sometimes called "vegetable ghee" and used for cooking, especially by [[vegan]]s. True ghee may be called ''desi'' ('home country') or ''asli'' ('genuine') ghee in contrast.

== Description ==
Ghee is typically prepared by [[simmering]] butter, which is [[Churning (butter)|churned]] from cream (traditionally made by churning the top most layer of [[dahi (curd)|dahi]], which is also called ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time.

== Etymology ==
The word ''ghee'' comes from {{lang-sa|घृत}} (''{{IAST|ghṛta-}}'', {{IPA-sa|ɡʱr̩tɐ|IPA}}) 'clarified butter', from ''ghṛ-'' 'to sprinkle'.<ref>as contrasted with ''navanīta'' 'fresh butter': Carl Darling Buck, ''A Dictionary of Selected Synonyms in the Principal Indo-European Languages'', 1949, reprinted 1992 {{isbn|0226079376}}, p. 399, §5.89 'Butter'</ref>

== In Hinduism and Buddhism ==
Traditionally, ghee ({{lang-sa|गोघृत, go-ghṛuta}}) is always made from [[bovine]] milk, as cows are considered [[sacred]], and it is a sacred requirement in [[Vedic]] ''[[Yagna|yajña]]'' and ''[[homa (ritual)|homa]]'' (fire rituals), through the medium of [[Agni]] (fire) to offer oblations to various deities. (See [[Yajurveda]]).

Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of ''[[murti|mūrtis]]'' (divine deities), with ''[[aarti]]'' (offering of ghee lamp) called'' [[Diya (light)|diyā]]'' or ''dīpa'' and for ''Pañcāmṛta'' ([[Panchamruta]]) where ghee along with [[Rock candy#Misri|mishri]], [[honey]], [[milk]], and ''[[dahi (curd)|dahi]]'' (curd) is used for bathing the deities on the appearance day of [[Krishna]] on [[Janmashtami]], ''Śiva'' ([[Shiva]]) on ''Mahā-śivarātrī'' ([[Maha Shivaratri]]). There is a [[hymn]] to ghee.<ref>''Language and Style of the Vedic Rsis'', Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.</ref> In the ''[[Mahabharata]]'', the ''[[kaurava]]'' were born from pots of ghee.<ref>{{cite book|url=https://books.google.com/books?id=p9SzCuLIlQ0C&pg=PA613 |title= The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1| first1=James L.|last1=Fitzgerald|first2=Johannes|last2=Adrianus|first3=Bernardus|last3=Buitenen|page=613|isbn= 9780226252506|date= 2003-02-15}}</ref>

Finding ghee pure enough to use for sacred purposes is a problem these days for devout Hindus, since many large-scale producers add salt to their product.{{citation needed|date=May 2015}} Ghee is also used in ''[[bhang]]'' in order to heat the [[Cannabis (drug)|cannabis]] to cause [[decarboxylation]], making the drink [[psychoactive]].<ref name=Gottlieb07>{{cite book | title = Cooking with Cannabis: The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil | first = Adam | last = Gottlieb | publisher = Ronin Publishing | year = 1993 | isbn = 978-0-914171-55-3 | page = [https://archive.org/details/artscienceofcook00gott/page/7 7] | url-access = registration | url = https://archive.org/details/artscienceofcook00gott/page/7 }}</ref><ref name=Drake018>{{cite book | title = The Marijuana Food Handbook | first = Bill | last = Drake | page = [https://archive.org/details/marijuanafood0000drak/page/18 18] | publisher = Ronin Publishing | year = 2002 | isbn = 978-0-914171-99-7 | url = https://archive.org/details/marijuanafood0000drak/page/18 }}</ref>

{{nutritionalvalue | name=Ghee | kCal=876 | protein=0 g | fat=99.5 g | carbs=0 g | satfat=61.9 g | monofat=28.7 g | polyfat=3.7 g | transfat=4g | opt1n=[[Cholesterol]] | opt1v=256 mg | vitA_iu=3069 | vitE_mg=2.8 | right=1 | source_usda=1 | note=Fat percentage can vary. |kJ=}}

In [[Buddhism|Buddhist scripture]], stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, [[sarpir-maṇḍa]], is theorised to be ghee or clarified butter.<ref>{{Cite book|url=https://books.google.com/books?id=iZH29oiIuIkC&q=sarpir-ma%E1%B9%87%E1%B8%8Da+ghee&pg=PA217|title = The Classification of Buddhism|isbn = 9783447033732|last1 = Petzold|first1 = Bruno|year = 1995}}</ref>

== Culinary uses ==
Ghee is common in cuisines from the [[Indian subcontinent]], including traditional rice preparations (such as ''[[biryani]]''). In Maharashtra, polis or Indian breads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan, ghee often accompanies ''[[baati]]''. All over north India, ghee tops ''[[roti]]''. In Karnataka and Tamil Nadu, ghee tops [[dosa]], and [[kesari bhath]]. In [[Bengal]] (both West Bengal and [[Bangladesh]]) and Gujarat, ''[[khichdi]]'' is a traditional evening meal of rice with [[lentil]]s, cooked in curry made from [[dahi (curd)|dahi]] (yogurt), [[cumin]] seeds, [[Curry tree|curry leaves]], [[corn starch|cornflour]], [[turmeric]], [[garlic]], salt and ghee. It is also an ingredient in ''[[kadhi]]'' and [[Indian sweets]], such as ''[[Mysore pak]]'' and varieties of ''[[halva]]'' and ''[[laddu]]''. [[Indian cuisine|Indian]] restaurants typically incorporate large amounts of ghee, sometimes brushing ''[[naan]]'' and ''[[roti]]'' with it, either during preparation or just before serving. In the state of [[Odisha]] ghee is widely used in regional Odia cuisines such as ''Khechedi'' and ''Dalma''. Particularly the satwik type of food prepared in most temples in Odisha uses ghee as a major ingredient in their culinary tradition. Ghee is widely used in South Indian cuisine for tempering curries and in preparation of rice dishes and sweets. South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are among the biggest consumers of ghee. The people from [[Telangana]] and [[Andhra Pradesh]] especially use ghee for preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine, with ''parathas, daals'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ({{lang-bn|গাওয়া ঘী, gaoa ghi}}) is traditional with [[rice]] or ''[[roti]]'' or as a finishing drizzle atop a curry or ''daal'' (lentils) whereas buffalo-milk ghee is more typical for general cooking purposes.

Ghee is an ideal [[Cooking oil|fat]] for [[deep fry]]ing because its [[smoke point]] (where its molecules begin to break down) is {{convert|250|C}}, which is well above typical cooking temperatures of around {{convert|200|C}} and above that of most vegetable oils.<ref>{{cite web|url=http://www.whfoods.com/genpage.php?tname=newtip&dbid=9 |title=What are the advantages and disadvantages of butter and ghee when it comes to cooking? |access-date=11 May 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150404094854/http://www.whfoods.com/genpage.php?tname=newtip&dbid=9 |archive-date=4 April 2015 }}</ref>

== Flavour ==
The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[alcohol]]s.<ref name=":0">{{Cite journal|last=Rama Murthy|first=M.K.|date=1980|title=Factors Affecting the Composition, Flavour and Textural Properties of Ghee|url=http://krishikosh.egranth.ac.in/bitstream/1/57811/1/dt84.pdf|journal=Indian Dairyman|volume=32|pages=765–768}}</ref>  Along with the flavour of milk fat, the ripening of the [[butter]] and temperature at which it is [[Clarified butter|clarified]] also affect the flavour. For example, ghee produced by the clarification of butter at {{convert|100|C}} or less results in a mild flavour, whereas batches produced at {{convert|120|C}} produce a strong flavour.{{citation needed|date=August 2018}}<ref name=":0" />

== Differences to clarified butter==
Ghee differs slightly in its production from that of [[clarified butter]]. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic.<ref name="Landis">Landis, Denise (2003). [https://www.nytimes.com/2003/12/17/dining/food-chain.html All About Ghee] ''New York Times - Food Chain''</ref><ref>Iyer, Raghavan (2008). 660 Curries, p. 21. New York: Workman Publishing {{ISBN|978-0-7611-3787-0}}</ref><ref name=":1">Jaffrey, Madhur (1982). Madhur Jaffrey's Indian Cooking, p. 211. London: BBC Books. {{ISBN|0-8120-6548-4}}</ref><ref>Sahni, Julie (1998). Julie Sahni's Introduction to Indian Cooking, p. 217 under "usli ghee." Berkeley: Ten Speed Press. {{ISBN|0-89815-976-8}}</ref>

A traditional [[Ayurveda|Ayurvedic]] recipe for ghee is to boil raw milk, let it cool to {{convert|43|C}}. After leaving it covered at room temperature for around 12 hours, add a bit of [[dahi (curd)|dahi]] (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee.<ref>{{cite journal |title=Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method |date=2014 |pmc=4061595 |pmid=24948858 |doi=10.4103/0975-9476.131730 |volume=5 |issue=2 |journal=J Ayurveda Integr Med |pages=85–88 | last1 = Joshi | first1 = KS}}</ref>

{| class="wikitable"  style="float:right; clear:left; width:18em;"
|-
! Fats & fatty acids    !! Amounts per 100&nbsp;g of ghee<ref name="usda">{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/173412/nutrients|title=Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount|publisher=US Department of Agriculture, National Nutrient Database|date=May 2016|access-date=12 March 2018}}</ref>
|-
|[[Fat|Total fat]] || 99.5&nbsp;g
|-
|[[Saturated fat]] || 61.9&nbsp;g
|-
|[[Monounsaturated fat]] || 28.7&nbsp;g
|-
|[[Polyunsaturated fat]] || 3.7&nbsp;g
|-
|[[Trans fats]] || 4&nbsp;g
|-
|[[Omega-3 fatty acids]] || 1.447&nbsp;g
|-
|[[Omega-6 fatty acids]] || 2.247&nbsp;g
|-
|[[Omega-9 fatty acids]] || 25.026&nbsp;g
|-
! Other non-fat nutrients !! Amounts per 100&nbsp;g of ghee
|-
|[[Carbohydrates]] ||  0
|-
|[[Minerals]] ||  0
|-
|[[Cholesterol]] || 256&nbsp;mg (85%DV)
|-
|[[Phytosterols]] || 0
|-
|[[Vitamin A]] || 3069&nbsp;IU (61% DV)
|-
|[[Vitamin B]], [[Vitamin C|C]], [[Vitamin D|D]] || 0
|-
|[[Vitamin E]] || 2.8&nbsp;mg (14% DV)
|-
|[[Vitamin K]] || 8.6&nbsp;µg (11% DV)
|}

== Nutrition and health ==
Like any clarified butter, ghee is composed almost entirely of [[fat]], 62% of which consists of [[saturated fat]]s.<ref name=usda/> It is also rich in [[oxysterol|oxidized cholesterol]]: 259 μg/g, or 12.3% of total cholesterol.<ref>{{Cite journal|last1=Otaegui-Arrazola|first1=A.|last2=Menéndez-Carreño|first2=M.|last3=Ansorena|first3=D.|last4=Astiasarán|first4=I.|date=December 2010|title=Oxysterols: A world to explore|journal=Food and Chemical Toxicology|volume=48|issue=12|pages=3289–3303|doi=10.1016/j.fct.2010.09.023|issn=1873-6351|pmid=20870006|hdl=10171/22994|hdl-access=free}}</ref><ref>{{Cite journal|last=Jacobson|first=M. S.|date=1987-09-19|title=Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations|journal=Lancet|volume=2|issue=8560|pages=656–658|issn=0140-6736|pmid=2887943|doi=10.1016/s0140-6736(87)92443-3|s2cid=19854410}}</ref> It has negligible amounts of [[lactose]] and [[casein]] and is, therefore, acceptable to most who have a [[lactose intolerance]] or milk allergy.<ref name="Time-20190422">{{cite news |last1=Heid |first1=Markham |title=Is Ghee Healthy? Here's What the Science Says |url=https://time.com/5571810/is-ghee-healthy/ |access-date=10 April 2021 |work=Time |date=22 April 2019}}</ref><ref name="BA-20180405">{{cite journal |last1=Abarbanel |first1=Aliza |title=What Is Ghee, the Clarified Butter We Could Eat by the Spoon? |journal=Bon Appetit |date=5 April 2018 |url=https://www.bonappetit.com/story/what-is-ghee |access-date=10 April 2021}}</ref>

==Outside the Indian subcontinent==
{{unreferenced section|date=March 2016}}

Several communities outside the [[Indian subcontinent]] make ghee. [[Egyptians]] make a product called ''samna baladi'', meaning 'countryside ghee', identical to ghee in terms of process and result, but commonly made from [[water buffalo]] milk instead of cow's milk, and white in color. The recipe is considered to have come from South Asia during ancient times of the Pharaoh as revealed in inscriptions and could be the result of [[Mitanni]] and Hittite kingdoms, which predate the existence of Greeks. Also, the darkened milk solids that are created during the process are considered a delicacy called ''morta'', which is a salty condiment used sparingly as a spread, or as an addition on [[fava]] dishes. Regular ''samna'' is also made from cow's milk in Egypt and is often yellowish.

Ghee is also used by various peoples in the [[Horn of Africa]]. Tesmi (in Tigrinya language) is the clarified butter prepared in the country of [[Eritrea]]. The preparation is similar to that of ghee, but the butter is oftentimes combined with garlic and other spices found native to the area. In [[Ethiopia]], ''[[niter kibbeh]]'' is used in much the same way as ghee, but with spices added during the process that result in distinctive tastes. In [[North Africa]], [[Maghrebis]] take this one step further, aging spiced ghee for months or even years, resulting in a product called ''[[smen]]''.

== Preparation methods ==
{{more citations needed|section|date=August 2018}}
There are four common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors.<ref name="Priyanka">{{cite book |last1=Narain |first1=Priyanka Pathak |title=Godman To Tycoon: The untold story of Baba Ramdev |year=2017 |publisher=Juggernaut Publications |location=New Delhi |isbn=978-9386228383 |edition=2}}</ref>

[[File:Cream to get clarified butter home made.Ghee.jpg|alt=In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.|thumb|In the cream butter method, cream is separated from milk and churned to produce butter. The butter then undergoes heat clarification.]]

=== Milk butter ===
Sour [[raw milk]] is churned into [[butter]]. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.

=== Direct cream ===
Fresh cream, [[Sour cream|cultured]] or washed [[cream]] is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.

=== Cream butter ===
Milk is separated into cream which is then [[Churning (butter)|churned]] into butter. The butter undergoes heat clarification to produce ghee.

=== Pre-stratification ===
This method is suitable for large quantities of butter. Butter is melted at {{convert|80|-|85|C}} for 30 minutes. Layers of protein particles, fat and [[buttermilk]] are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of {{convert|110|C}} to remove moisture and develop flavor.<ref>{{Cite journal|last1=L. Sserunjogi|first1=Mohammed|last2=Abrahamsen|first2=Roger|last3=Narvhus|first3=Judith|date=1998-08-01|title=A Review Paper: Current Knowledge of Ghee and Related Products|url=https://www.researchgate.net/publication/222287157|journal=International Dairy Journal|volume=8|issue=8|pages=677–688|doi=10.1016/S0958-6946(98)00106-X}}</ref>

== Packaging ==
[[File:Desi ghee.JPG|thumb|Ghee may be packaged in airtight glass jars and stored without refrigeration.]]
Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its [[shelf life]]. To prevent the acceleration of the [[Redox|oxidation process]], they should be protected from anything that causes it, such as [[Ultraviolet|UV rays]] from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again.<ref>{{Cite web|url=https://www.goddessghee.com/ghee-care/|title=Ghee Care|website=Goddess Ghee|language=en-US|access-date=2018-08-11}}</ref>

== Composition ==
Ghee may be made of milk from various [[Domestication of animals|domesticated]] [[ungulate]]s, such as cows and sheep.<ref name="fc">{{Cite journal|date=1993-01-01|title=Composition of ghee (Samn Barri's) from cow's and sheep's milk|journal=Food Chemistry|language=en|volume=46|issue=4|pages=373–375|doi=10.1016/0308-8146(93)90007-3|issn=0308-8146|vauthors=AbdulrhmanAl-Khalifah, HassanAl-Kahtani}}</ref> The composition of ghee varies depending on the animal whose milk has been used. The [[vitamin A]] content ranged from 315 to 375 international units per 100 grams.<ref name=fc/> [[Palmitic acid]] and [[oleic acid]] were two of the main fatty acids found in both cow and sheep ghee.  The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%.<ref name=fc/> [[Cholesterol]] amounts ranged from 252 to 284&nbsp;mg/100 grams.<ref name=fc/>

== Market ==
The market size of ghee in [[India]] is 10,000 [[crore]]s<ref name=":1" /> or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee.<ref>{{cite news | url=https://www.foxnews.com/world/milk-in-india-a-popular-refreshment-a-huge-business-and-a-gift-from-the-gods | title=Milk in India: a popular refreshment, a huge business and a gift from the gods | date=27 October 2015 | agency=Associated Press | via=Fox News | access-date=16 August 2020 }}</ref><ref>{{cite web|url= http://articles.economictimes.indiatimes.com/2013-03-20/news/37872288_1_desi-ghee-vat-cent |title=Delhi's tax free budget: Desi ghee to cost less in Delhi |work=timesofindia-economictimes |access-date=27 December 2015}}</ref>

== See also ==
{{portal|Food}}
* ''[[Beurre noisette]]''
* [[Manteiga-da-terra]]
* [[Smen]]

== References ==
{{Reflist}}

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{{fatsandoils}}
{{Butter}}
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