Ghee – clarified butter

Zelected Ghee is great clarified butter

Ghee, also known as clarified butter, has been used in Indian cuisine for millennia. Today, it’s popular worldwide—not only for its deep, nutty flavor, but also for its many uses and benefits. Whether you’re looking for an alternative to regular butter, want to fry at high heat without worrying about the smoke point, or simply want to add more flavor to your cooking—it’s an obvious choice.
Ghee is made by slowly heating unsalted butter until the water evaporates and the milk proteins separate from the fat. The result is a clear, golden fat with a long shelf life, a rich flavor, and high heat resistance. Ghee is an ideal choice for people with lactose intolerance or anyone following a paleo or keto diet.

A culinary treasure from India

Ghee originates from ancient India, where for thousands of years it has been an indispensable ingredient in both cooking and religious ceremonies. In Indian tradition, it’s considered one of the purest forms of fat. It was traditionally stored in jars. India’s hot climate made it difficult to store regular butter, which could quickly spoil. By clarifying the butter and removing the milk proteins, people created a durable, stable fat that could be used for months without turning rancid—and that’s exactly what we today know as ghee.

Lightly nutty flavor

One of its most distinctive qualities is its full-bodied flavor. When the butter is slowly heated, the natural milk sugars and proteins lightly caramelize, creating a complex flavor profile with subtle notes of toasted nuts, caramel, and a slightly sweet finish. It’s a fantastic alternative to both regular butter and oil—especially in dishes where you want an extra dimension of depth and richness. That’s why ghee is particularly well suited for sautéing, frying, baking, and as a flavor booster in soups and sauces.

How to use ghee in cooking

Ghee is incredibly versatile and can be used in countless ways in both sweet and savory cooking. Here are some of the most popular ways to use ghee:

For frying and sautéing
Ghee has a very high smoke point of around 250 °C, making it perfect for frying and sautéing. Unlike regular butter, it doesn’t burn at high temperatures, making it ideal for frying meat, vegetables, and fish—and it gives an amazing sear with perfect browning, plus the flavor and aroma of butter.

In sauces
Ghee is ideal for classic sauces like Béarnaise, Hollandaise, and of course the very popular Butter Chicken.

For baking
Swap regular butter or oil for ghee in baked goods like cakes, cookies, and bread. It adds a rich, almost caramel-like flavor that takes your baking to new heights.

As a topping
Melted ghee can be used as a topping on freshly cooked rice, popped popcorn, or grilled vegetables. It adds a delicious, buttery flavor with extra depth.

In bulletproof coffee
Many people use ghee as part of a bulletproof coffee, blending it with coffee and coconut oil/MCT oil to create an energizing, filling drink. This is especially popular among those following ketogenic or low-carb diets.

In Indian cooking:
Ghee is an essential ingredient in many Indian dishes, such as curries and dhal.

How to store ghee

Its long shelf life is a huge advantage. Ghee can be stored at room temperature for several months, as long as it’s kept in an airtight container and free from moisture. So it doesn’t need to be refrigerated, which makes it practical both in a busy everyday kitchen and for outdoor cooking. For longer shelf life, it can be stored in the refrigerator.