G hee is a gift from the gods. This delicious, clarified, nutty, and golden butter product enhances every dish in so many ways. As a frying and sautéeing medium, it is unmatched. It's high smoke poit allows for searing and carmelizing without burning. For spices, it marries and mellows the flavors throughout your dish, and just adding it to top off any dish brings its unique feel and flavor to the tongue and palate signaling the start of an excellent dining event.

Ghee culture In India Ghee has been used in rituals since the Vedic period and it is a sacred requirement in Vedic yajña and homa (fire rituals), through the medium of Agni (fire) to offer oblations to various deities. Fire rituals are utilized for ceremonies such as marriage and funerals. Listing everything from blood and cell purification to it being a sign of wealth, health, and well-being, ghee is first and foremost, delicious.

From a single family kitchen to the large ghee processing plants all over India, the idea, at least, is the same. Take unsalted butter, heat it gently for about 30 minutes, remove the foam from the top, and strain out the solids. What's left? GHEE.

What's the Difference?

Since ghee is a single ingredient product, the only difference can be in that ingredient. Cow? Buffalo? Grass fed? What kind of grass? So you will need to try a few before you understand, both the differences in product and your own preferences.The Ghee Company's Grass Fed is my current favorite. It has a mildly nutty flavor, nice color and has been a staple in my oatmeal and for frying eggs at breakfast as well as beautifully blending with lentils, spices and vegetables for lunch, and searing chicken and shrimp for a curry or soup at dinner.

Ghee Blends

Garlic, Vanilla, Avocado, Turmeric are some of the flavors added. There are Vegan versions that claim to be ghee, but I can't vouch for them. Personally I stick to the plain and add my own flavering.