ghee

American  

[gee] / gi /

noun

1. a kind of liquid butter, used especially in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling.

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ghee British  

/ ɡiː /

noun

1. butter, clarified by boiling, used in Indian cookery

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Etymology

Origin of ghee

First recorded in 1655–65, ghee is from the Hindi word ghī

Explanation

Ghee is butter that's been melted and allowed to separate, leaving just the clear butterfat. If you've ever dined on Indian food, you've probably eaten ghee. When butter is clarified, it's simmered until any water evaporates and all the extra solid particles of milk sink to the bottom or float on top. Once these are skimmed off, what's left behind is ghee. In South Asian cuisines, ghee is a common fat used in many dishes. It also holds an important place in some Hindu rituals, as cows, and products made from their milk, are considered sacred.

Example Sentences

The first is garlic-infused ghee, which she keeps in multiple bottles throughout her kitchen as its a reliable pick-me-up for anything from vegetables to fish fillets.

From Salon • Jan. 5, 2026

I love the sizzle of the hot, spiced ghee when it is poured into the lentils, the way that dal envelops a bowl of rice like a hug.

From Seattle Times • Apr. 8, 2024

A can of ghee now costs an extra $7.

From Los Angeles Times • Dec. 13, 2023

If you happen to have ghee on hand, use it in place of butter for a subtly richer, more nuanced flavor.

From Washington Times • Dec. 11, 2023

I think of how garlic and gingerroot smell sizzling in ghee or the way dry rice feels falling through my fingers.

From "The Night Diary" by Veera Hiranandani

Related Words

• margarine
• oil
• shortening