Pure ghee, also known as clarified butter, is a staple ingredient in many cuisines around the world, particularly in South Asian and Middle Eastern cooking. It is made by simmering butter until it separates into its liquid and solid components. The solids are then removed, leaving behind the pure, golden liquid known as ghee. Ghee has been a dietary and medicinal staple in India for thousands of years and is revered for its numerous benefits. Ghee is rich in healthy fats, particularly saturated fats. It is a source of good quality fats that can provide sustained energy and help absorb fat-soluble vitamins like A, D, E, and K. Ghee is often well-tolerated by individuals with lactose or casein sensitivities because these components are mostly removed during the clarification process. In Ayurveda, the traditional system of medicine in India, ghee is considered a healing rejuvenating food. It is used in medicinal preparations and is believed to balance the body's doshas. Ghee has a distinctive nutty and buttery flavor, with a delightful aroma. It adds a rich and savory depth to dishes and is often used for sautéing, frying, or as a flavor enhancer in Indian and Middle Eastern cuisine. One of the benefits of ghee is its high smoke point, around 450°F (232°C). This makes it suitable for high-heat cooking methods like frying and deep-frying without breaking down and producing harmful compounds. Due to its low moisture and milk solids content, ghee has a longer shelf life than regular butter. When stored in an airtight container away from light and moisture, it can last for months or even years. Ghee is used in a variety of culinary applications, including frying, sautéing, and as a flavoring agent in dishes like curries, rice, and desserts. It's also drizzled over foods like steamed vegetables and bread for added flavor.