If you love cooking, you'll surely have a stick of butter in the fridge. But you may have also heard of ghee , the Indian clarified butter that has been conquering Italian kitchens in recent years.
Are they similar? Partly, yes, but the differences between butter and ghee are many—and fascinating.
From butter to ghee: an ancient transformation
Regular butter , the kind we buy at the supermarket, contains water and milk proteins. It's excellent for desserts and delicate dishes, but it doesn't like high temperatures: it burns easily and can change the flavor.
Ghee , on the other hand, is made from butter, but is "purified." In Indian tradition, the butter is slowly heated until the water evaporates and the proteins separate. What remains is a clear, golden, and fragrant fatty part: ghee, also called "liquid gold."
It is lactose-free , has a very high smoke point (around 250°C!) and can be stored outside the refrigerator for weeks.
| Characteristic | Regular butter | Indian ghee |
|---|---|---|
| Contains lactose | ✅ Yes | ❌ No |
| Percentage of water | ~18% | 0% |
| Smoke point | 150°C | 250°C |
| Conservation | In the fridge | Even at room temperature |
| Taste | Sweet, neutral | Toasted, aromatic |
| Main uses | Sweets, bread, European cuisine | Curry, rice, Indian sweets, fried foods |
How to use Ghee in cooking
In India , Ghee is a staple ingredient:
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It is used to sauté spices and vegetables ,
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to fry without the fat burning,
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to prepare sweets like halwa and ladoos ,
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or to brush freshly baked naan bread .
But it can also be a precious ally in Italian cuisine!
Try it to cream risotto , cook eggs or grilled meat , or to add an aromatic touch to desserts instead of butter.
Once you've tasted it, you'll hardly go back.
Ghee in Indian culture
In India, Ghee is much more than a food: it is a symbol of purity and well-being .
In the Ayurvedic tradition , ghee is considered nourishing, digestive, and even healing. It is used in religious rituals to light sacred lamps and in Ayurvedic massages to purify body and mind.

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