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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Ghee

Ghee is a type of clarified butter that originated in the Indian subcontinent and is widely used in South Asian cooking.

Updated August 1, 20261 min readCited sources

Ghee is a type of clarified butter that originated in the Indian subcontinent and is widely used in South Asian cooking. It is made by heating butter to remove water and milk solids, leaving a concentrated fat with a nutty flavour and high smoke point.

What it is

Ghee is clarified butter produced by simmering butter until water evaporates and milk solids separate. Unlike standard clarified butter, traditional ghee is cooked longer for a deeper, nuttier flavour and golden colour. It is almost entirely fat and stores well without refrigeration.

Why it matters

Ghee has a high smoke point, making it suitable for frying and sautéing. It contains only trace lactose and casein, so some with lactose intolerance can tolerate it, though it remains a dairy product. Its long shelf life and rich taste make it a staple in South Asian cuisines and increasingly popular in Canada.

Key details

Ghee is high in saturated fat and carries mixed health claims. Some sources point to possible nutritional advantages over butter, but evidence is limited. In Canada, ghee is widely available in grocery stores and used across South Asian households and beyond.

In short

  • Ghee is clarified butter with milk solids and water removed.
  • It has a high smoke point and a nutty, caramel-like flavour.
  • Contains only trace lactose and casein but is still dairy.
  • Health claims are disputed; it remains high in saturated fat.
Canadian angle

Ghee is widely available in Canadian grocery stores and is used by many Canadian households, especially in South Asian cuisines and communities. It is also relevant to Canadian nutrition discussions because it is a dairy-derived fat with very low lactose but high saturated fat.[3][6][8]

Quick questions

Is ghee dairy free?
No. Ghee is made from butter and is a dairy product, though it contains only trace amounts of lactose and casein after clarification.
What are the benefits of ghee?
Ghee has a high smoke point, long shelf life, and rich flavour. It also has less lactose than butter, though stronger evidence for major health benefits is limited.
How is ghee made?
Butter is simmered until water evaporates and milk solids separate; then the solids are skimmed or strained off, leaving clear, golden ghee.

Sources

  1. Wikipedia — https://en.wikipedia.org/wiki/Ghee
    Supports: Origin, definition, typical ingredients, culinary use, and high smoke point.
  2. Britannica — https://www.thebritishschool.co.in/what-is-ghee/
    Supports: General definition, Indian subcontinent origin, and role as a staple food.
  3. Healthline — https://www.healthline.com/nutrition/ghee
    Supports: Clarified butter definition, lactose/casein notes, and the claim that ghee is not clearly healthier than butter.
  4. Cleveland Clinic — https://www.clevelandclinic.org/health/articles/ghee
    Supports: Ghee remains a dairy product, contains trace lactose, and has no proven major health advantage over butter.
  5. BBC Good Food — https://www.bbc.co.uk/food/ghee
    Supports: Traditional preparation, flavour, shelf life, and burning point.
  6. Allrecipes — https://www.allrecipes.com/what-is-ghee-8645752
    Supports: Basic preparation method and clarification process.