Ghee
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Template:Cookbook Ghee (Hindi घी, from Sanskrit ghṛta घृत "sprinkled") is a type of clarified butter important in Indian cuisine and tradition, as well as in Pakistan and Bangladesh. Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have.
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Properties
Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. This extended life is due to the destruction of microbes and enzymes during simmering and the removal of water. Also unlike butter, ghee can be heated to its smoke point without discoloring or developing a burnt taste, making it superior for deep frying. In fact, until refined vegetable oil came into popular use in India, ghee was the mainstay of all fried dishes.
Religious uses
Ghee is frequently used for libations in Vedic ritual (see Yajurveda), and there is even a hymn to ghee. Ghee is also burned in the Hindu religious ceremony of Aarti. It is used in marriages and funerals, and for bathing idols during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, yogurt and honey. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma.
Health Concerns
Like any clarified butter, Ghee is composed almost entirely of saturated fat, the excessive consumption of which is linked with a variety of maladies, including coronary heart disease.
Other uses
Ayurveda makes use of ghee in medications. Some wedding ceremonies have ghee eating competitions, as eating ghee is believed to enhance virility and sexual potency.
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