Ghee

Ghee is a type of clarified butter, originating from the Indian subcontinent. It is made by simmering butter until the water evaporates and the milk solids separate and caramelise, which are then strained out, leaving a pure butterfat with a nutty flavour.

Ghee is used as a cooking fat and flavour enhancer in Indian and Middle Eastern cuisines. Manufacturers may use it for its rich, buttery taste and high smoke point, making it suitable for frying and baking. It is found in baked goods, confectionery, and savoury dishes.

Ghee is primarily composed of fat, including saturated fat. The UK’s Eatwell Guide advises limiting saturated fat intake. The Food Standards Agency (FSA) provides guidance on healthy eating, recommending a balanced diet. Ghee is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Evidence on the health effects of dietary fats is complex and ongoing.