To define ghee in a few words, it is basically the butterfat that is left over after the water and milk solids are taken out of butter. The only difference between ghee and clarified butter is that ghee is cooked until the milk solids are slightly browned which adds a nutty flavor to the finished product. The word ghee is the Hindi word for fat. In India, ghee is referred to as desi ghee which means real ghee.The word desi refers to a person who was born in India and is of Indian origin. Ghee is basically the same as clarified butter, but with an Indian name.

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. Spices can be added for flavor. 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.

Soybean Oil available only in Refined Form which is completely free from any essence. Refined Soybean Oil supplied by us with brand OSCER is an quality tested product passed from various parameters, that are required for every Refined oil regarding its Essence, Clarity & Colour.

We supply Soybean Refined Oil in many packing that are in Tin, Bottle, Drum & Loose.

We pack in with brand OSCER for domestic.

To define ghee in a few words, it is basically the butterfat that is left over after the water and milk solids are taken out of butter. The only difference between ghee and clarified butter is that ghee is cooked until the milk solids are slightly browned which adds a nutty flavor to the finished product. The word ghee is the Hindi word for fat. In India, ghee is referred to as desi ghee which means real ghee.The word desi refers to a person who was born in India and is of Indian origin. Ghee is basically the same as clarified butter, but with an Indian name.

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. Spices can be added for flavor. 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.