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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Ingredients Glossary > Glossary > ghee

Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are.  But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso?  Here is a growing glossary of ingredients that may be slightly off the beaten path. 

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Also known as butter oil, ghee is pure butter fat that has been separated from the milk proteins through heating.  To clarify (ba-dum-ching!), clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine, and is treasured in Ayurvedic medicine as a digestive stimulant and skin soother. Because proteins have been removed, many dairy intolerant and allergic people are able to tolerate ghee.  

In ayurvedic medicine, ghee is treasured as a digestive stimulant.  It has a warm, nutty flavor and excellent texture that can be used 1:1 for butter or shortening in recipes.  Easy to make at home from any high-quality organic butter, check this out for good instructions.  If you want to purchase pre-made ghee, Pure Indian Foods and Purity Farms are both excellent.