Culinary Use

Ghee is unusually versatile because it carries both flavour and heat stability. Use it for tempering whole spices so their oils bloom in a fat that does not cloud or burn quickly. Fry or roast in ghee for a deep, nutty note and a rounded finish that butter alone cannot sustain. Finish soft dals, pilafs or roasted vegetables with a spoonful to add body and sheen. In sweets such as halwa or laddu it supplies texture and a warm flavour backbone. Medically and ritually, Ghee is taken, in small quantities, as an aid to digestion in classical Ayurvedic practice and used externally as a soothing balm. A little Ghee on plain rice, with salt and chillies, is commonly understood as simple comfort and concentrated energy.