Ghee, or clarified butter, is a standard key ingredient in Ayurvedic remedies and cooking. It is a common food in India, the Middle East as well as in Egypt, Ethiopia and Eritrea.

It used to be common in western kitchens, but with the rise of refrigeration and vegetable oils it has been largely forgotten. Ghee can last for several months in the fridge and several weeks at room temperatures. Ghee has a buttery flavour, not surprising since it’s made from butter. Sometimes ghee is made from cheaper hydrogenated vegetables oils (also known as vanaspati, dalda or vegetable ghee). Vegetable ghee lacks the health-promoting benefits attributed to genuine butter ghee.

Unsalted butter is cooked slowly for the water to evaporate and the milk solids to precipitate. While burning off the water most of the cholesterol separates from the ghee and sinks to the bottom. Ghee has also a higher smoking point than most vegetable oils which makes it more suitable for cooking at higher temperatures.

Based on Ayurvedic wisdom and East Indian folk remedies, Ghee has several benefits.

It stimulates the secretion of stomach acids to help with digestion, and aids in maintaining and repairing the mucus lining of the stomach.

Ghee is used as a topical ointment to relieve burns, and to prevent blisters and scarring. It is used in Indian beauty products and skin care.

As an oil, Ghee bonds with nutrients and herbs and is stated to increase the potency of certain herbs.

Ghee is rich with antioxidants and supports the absorption of vitamins and minerals from other foods.

Ghee is said to promote mental functioning such as learning and memory retention.

Excessive consumption of ghee is believed to cause bromhidrosis, also known as body odour.

Opponents against ghee claim that due to its high saturated fat content it can lead to heart disease. People with high cholesterol are advised not to consume ghee.

Here is a recipe for making ghee:

Melt and simmer 2 pounds of organic unsalted butter in a large pot or pan over low to medium heat.

Should the butter boil or foam, immediately reduce heat to very low.

Ensure the mixture does not smoke or burn. Leave at steady low heat until melted.

Impurities will sink to the bottom and float or float on top. Carefully skim white foam off the top.

Let the mixture cool a bit, then spoon off or carefully strain the butter through a paper towel into a very clean jar. Avoid disturbing the milk solids on the bottom.

The finished product is clear and golden and solidifies once it’s cool.

Store ghee it in a sealed airtight container.