Ghee

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Ghee

Ghee (/ɡiː/; from Sanskrit: घृत, ghṛta, IPA: [ɡʱr̩t̪ə], 'clarified butter') is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, traditional medicine, and religious rituals.

Etymology

The word Ghee comes from Sanskrit: घृत (ghṛta-, IPA: [ɡʱr̩t̪ə]) which means 'clarified butter'. In many parts of India and Pakistan, it is also known as 'ghi'.

Usage

Ghee is widely used in Indian cuisine, Ayurvedic medicine, and for religious rituals across the Indian subcontinent. It is used for cooking, in the preparation of sweets, and as a spread on flatbreads. In Ayurvedic medicine, ghee is considered a 'satvic' food and is believed to promote positive health and well-being.

Production

Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning yogurt), skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that has settled to the bottom.

Health Aspects

Ghee is rich in vitamin A, vitamin E, and vitamin K, as well as a number of other nutrients. It is also high in omega-3 and omega-6 fatty acids. However, as it is a form of clarified butter, it is also high in saturated fat, which can contribute to heart disease if consumed in excess.

Related Terms

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