Ghee

• Ghee is used as a cooking fat for sautéing vegetables and meats, imparting a rich, nutty flavor to dishes. It's a popular choice for high-heat cooking due to its high smoke point.
• Ghee is often spread on roti, naan, or other types of Indian bread to add flavor and moisture.
• Ghee is used in baking, especially in traditional Indian sweets and desserts, where it contributes to a rich and tender texture.
• Ghee can be drizzled over cooked rice or vegetables as a finishing touch, enhancing the flavor and adding a touch of richness.
• Ghee is used as an ingredient in Ayurvedic medicine. It's often used as a carrier for herbs and is believed to have numerous health benefits.
• Ghee is used to flavor popcorn. It provides a rich alternative to traditional butter.

• Rich in fat-soluble vitamins A, D, E, and K, essential for various bodily functions and nutrient absorption.
• Contains butyric acid, a short-chain fatty acid that supports gut health and may reduce inflammation.
• May improve digestion due to its ability to stimulate stomach acid secretion.
• Source of conjugated linoleic acid (CLA), which has been linked to weight management and improved body composition.
• Considered a healthy fat source in moderation, potentially supporting heart health when part of a balanced diet.

Ghee is remarkably shelf-stable due to the removal of milk solids. Store it in an airtight container at room temperature, away from direct sunlight and heat. Properly stored ghee can last for several months without refrigeration. While refrigeration extends its shelf life even further, it can make the ghee harder to spread. Always use a clean utensil when scooping ghee to prevent contamination and prolong its freshness.