Ghee is a clarified form of butter that has been used for centuries in the cuisines of South Asia and the Middle East. By gently heating butter and removing the water and milk solids, a pure fat product with a rich, nutty flavour is created.
Origin: clarified dairy product
Animal source: usually cow
Plant type: not applicable
Use: clarified fat made from butter
Description
Ghee is made by slowly heating butter until the water evaporates and the milk solids separate from the fat. The clear fat that remains is then poured off. This creates a pure fat product with a longer shelf life and a different flavour from regular butter.
Because the milk solids have largely been removed, ghee has a soft, rich and slightly nutty flavour. In many cuisines, ghee is valued for its rich aroma and its good cooking properties at higher temperatures.
In the kitchen
Ghee is used for frying, roasting and adding flavour to dishes. It is common in curries, rice dishes, stews and fried vegetables. Ghee is also sometimes used as a finishing fat over lentils, bread or warm grains.
Because ghee withstands higher temperatures better than regular butter, it is particularly suitable for frying and roasting. At the same time, it gives dishes a rounded, buttery flavour without behaving exactly the same as fresh butter.
Uses
- For frying and roasting at higher temperatures
- In curries, rice dishes and stews
- For cooking vegetables, meat and fish
- As a finishing flavour over lentils and grains
- In Indian and Middle Eastern cuisine
Storage
Ghee is best stored well sealed in a cool, dark place. After opening, it can also be kept in the refrigerator depending on the conditions. Always use a clean spoon to preserve its quality as well as possible.