Ghee

Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals.

Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom.[1] Spices can be added for flavor.[2] The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.