– clarified butter, purest and more saturated form of butter.
Ghee also known as Liquid gold” or “sacred fat”, ghee originated in ancient India when the domestication of cattle and the consumption of butter first began (1500 – 500 BCE). Due to the hot climate in India, butter would often go rancid before it was consumed.
Ghee is made by evaporating butter of its water contents thereby getting more shelf life at any temperature. There is no need for refrigeration too.
Culinary usage of ghee is wide because of its very high smoking point and it’s ideal for deep frying.
Ghee is not dairy free, but still ghee is a good choice for people who are lactose-intolerant. That's because it contains extremely low levels of lactose and casein (a milk protein). Some people who avoid dairy for digestive reasons may tolerate ghee better than butter. This sums the whole goodness of Ghee.