Ghee is clarified butter that originated in India and is commonly used in South Asian cuisine. It is prepared by simmering butter and removing the residue. Ghee has a long shelf life and needs no refrigeration if kept in an airtight container to prevent oxidation.

Ayurveda considers ghee to be satvik when used as food. It is the main ingredient in some of the Ayurvedic medicines. Ghee is used preferentially for the diseases caused by Pitta Dosha.

Culinary uses: Ghee is widely used in Indian cuisine. Rice is traditionally prepared or served with ghee (including biryani). Ghee is served with khichadi, prepared with rice with lentils cooked in curry made from yogurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic, and salt. Ghee is also used to prepare Indian sweets such as Mysore pak, and different varieties of halva and laddu.

Naan, parathas and rotis are brushed with ghee. Daals and curries are made richer with dollops of ghee.

Benefits: Ghee enhances the availability of enzymes responsible for detoxification of cancer-causing substances and decreases the availability of those responsible for activation of carcinogens. This is reported by Scientists from the National Dairy Research Institute (NDRI) in the latest issue of the Indian Journal of Medical Research.