ghee

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

AI overview

Ghee is a clarified butter that originated in India and is made by removing water and milk solids from regular butter. It is widely used for cooking, valued in traditional medicine, and holds importance in Hindu religious practices.

AI-generated from the Wikipedia summary — may contain errors.

Research

532 papers

Health benefits of ghee: Review of Ayurveda and modern science perspectives.ReviewJournal of Ayurveda and integrative medicine · 2024Kataria D, Singh GDOI: 10.1016/j.jaim.2023.100819
Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat.ReviewJournal of food science and technology · 2023Kumbhare S, Prasad W, Khamrui K et al.DOI: 10.1007/s13197-021-05335-7
From tradition to science: Possible mechanisms of ghee in supporting bone and joint health.ReviewProstaglandins & other lipid mediators · 2024Falahatzadeh M, Najafi K, Bashti KDOI: 10.1016/j.prostaglandins.2024.106902
Adulteration in edible oil (mustard oil) and ghee; detection and their effects on human health.ReviewInternational journal of biochemistry and molecular biology · 2024Begum A, Jain BPDOI: 10.62347/VVCI2092
Cow ghee as an efficient carrier to improve oral bioavailability of lutein.Food chemistry · 2022Bhat I, Madhura RJ, Badanthadka M et al.DOI: 10.1016/j.foodchem.2022.133046
Physico-chemical and color parameters to distinguish cow ghee from buffalo ghee.Journal of food science and technology · 2022Mor S, Sharma V, Arora S et al.DOI: 10.1007/s13197-022-05496-z
Beneficial ghee?Nature · 1991Sarkar GDOI: 10.1038/352673a0
Ghee Butter as a Therapeutic Delivery System.Journal of nanoscience and nanotechnology · 2017Balasubramanian K, Evangelopoulos M, Brown BS et al.DOI: 10.1166/jnn.2017.12623

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Wikidata facts

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Commons category: Ghee
native label: گھی

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~10 min read

Article

17 sections

Contents

Description
Etymology
In Hinduism
Culinary uses
Flavour
Differences from clarified butter
Nutrition and health
Preparation methods
Milk butter
Direct cream
Cream butter
Pre-stratification
Packaging
Composition
Market
See also
References

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

== Description == Ghee is typically prepared by simmering butter, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavour. The texture, colour, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.