Ghee
Ghee is butter that's been slowly simmered to remove water and milk solids, leaving a rich, nutty, shelf-stable fat with a high smoke point. It's central to Indian and Pakistani cooking — drizzled over dal and rice, used to fry parathas, and stirred into biryani — and related spiced versions appear across East African cuisine too. This guide covers the types, how to use it, and where to buy it near you.
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The most common style sold in the US — brands like Amul, Nanak, and Verka are widely stocked at Indian and Pakistani grocers.
Richer and slightly whiter than cow's milk ghee, preferred by some home cooks for its deeper flavor.
Premium ghee brands aimed at health-focused shoppers, often sold at a higher price point in specialty and Indian grocery stores.
Ethiopian and Eritrean spiced clarified butter — a close cousin of ghee, infused with garlic, ginger, and warming spices. See our East African Market guide.
Ghee has the water and milk solids removed, giving it a higher smoke point, longer shelf life at room temperature, and a deeper, nuttier flavor than regular butter.
Common uses include frying parathas and puris, finishing dal and rice, tempering spices (tadka), and baking in Indian sweets like ladoo and halwa.
Ghee doesn't require refrigeration and keeps for months in a cool, dry pantry thanks to the removal of milk solids — refrigeration extends shelf life even further.
Look for a golden color and grainy texture once solidified — overly smooth, pale ghee can be a sign of lower quality or blending with other oils.
Indian and Pakistani grocery stores stock multiple ghee brands, usually near the cooking oils. See our Indian Grocery Stores Near Me directory to find one nearby.
They're closely related — ghee is simmered longer than standard clarified butter, developing a nuttier flavor from lightly toasting the milk solids before straining.
Ghee contains only trace amounts of lactose since the milk solids are removed during cooking, making it tolerable for many people with mild lactose sensitivity — though not a guaranteed dairy-free product.
Yes — simmer unsalted butter over low heat until the milk solids separate and brown slightly, then strain through cheesecloth. It keeps well at room temperature once fully clarified.
Niter kibbeh is Ethiopian and Eritrean spiced clarified butter, infused with garlic, ginger, and spices during the clarifying process — ghee is typically left unspiced. See our Ghee vs. Niter Kibbeh notes in our East African Market guide.