Put simply, ghee is a type of butterfat that has been stripped of whey and water – similar to clarified butter as we know it, only much higher quality.
It is particularly popular with vegetarian dishes and curries. It is also ideal for frying meat and fish, as it can be heated very well and no trans fats are produced.
Ghee also plays a very important role in Ayurvedic medicine and its cuisine.
How to use ghee
Ghee is used in Asia for frying, frying, cooking, and baking. Like clarified butter, it is highly heatable. In addition, ghee is said to have healing effects and is used in Ayurvedic teachings and in Indian naturopathy for both internal and external use.
Can you use ghee for frying?
Good frying properties: ghee can be heated to a high temperature, and the fatty acids remain stable up to 190 degrees, making it ideal for frying.
Can I also use ghee as a spread?
Butter substitute: Butter can be replaced by ghee, it also tastes good as a spread. This applies in particular to people with high LDL cholesterol, but ghee is also indicated as a prophylaxis, as it has a cleansing, tissue-preserving, and detoxifying effect.
Why ghee instead of butter?
Ghee is also referred to as butterfat, clarified butter or clarified butter – simply because, unlike normal butter, ghee contains neither protein nor lactose and hardly any water. Ghee is almost 100 percent pure fat.
Which is better butter or ghee?
Is ghee healthier than butter? When comparing ghee and butter, there is little health difference. Both foods contain high levels of saturated fat.
Does ghee have more calories than butter?
When comparing the nutrients, there are few differences between butter and ghee. Ghee contains around 112 calories and 13 grams of fat per tablespoon, while butter has 100 calories and 11 grams of fat.