One of the significant advantages of ghee is its high smoke point, around 485°F (250°C). This makes it suitable for high-heat cooking methods such as frying, sautéing, and deep-frying without burning or producing harmful free radicals.

Ghee has a rich, nutty flavor and a distinct aroma that can enhance the taste of various dishes. Its unique taste makes it a popular choice in both savory and sweet recipes.

Due to the removal of moisture and milk solids, ghee has a longer shelf life compared to butter. Properly stored in an airtight container away from moisture, it can last for several months without refrigeration.

Ghee is rich in fat-soluble vitamins like A, D, E, and K, along with fatty acids. It’s considered a source of healthy fats and is believed to have beneficial properties for digestion, joint health, and nourishment, according to Ayurveda.

In many cultures, especially in India, ghee holds cultural and religious significance. It’s used in religious rituals, ceremonies, and traditional cooking, and it’s considered auspicious in various celebrations.

Ghee is a versatile ingredient used in various cuisines worldwide. It’s an essential component in Indian cooking, adding richness to curries, rice dishes, lentils, and sweets. It’s also used in baking, as a spread, and in making flavored versions like garlic-infused ghee.

The clarification process removes lactose and casein, making ghee suitable for individuals with lactose intolerance or milk protein allergies.

Ghee is believed to support digestive health and can be used in Ayurvedic practices for its potential to aid in digestion and soothe the digestive tract.

In addition to culinary uses, ghee has gained popularity in modern wellness practices such as Ayurveda, yoga, and holistic health due to its perceived health benefits and nutritional properties.