Ghee
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Ghee is a type of
clarified butter Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to ...
, originating from
South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...
. It is commonly used for cooking, as a
traditional medicine Traditional medicine (also known as indigenous medicine or folk medicine) refers to the knowledge, skills, and practices rooted in the cultural beliefs of various societies, especially Indigenous groups, used for maintaining health and treatin ...
, and for
Hindu Hindus (; ; also known as Sanātanīs) are people who religiously adhere to Hinduism, also known by its endonym Sanātana Dharma. Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pp. 35–37 Historically, the term has also be ...
religious rituals.


Description

Ghee is typically prepared by
simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
, which is obtained by churning
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...
, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom.
Spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...
s can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.


Etymology

The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is
cognate In historical linguistics, cognates or lexical cognates are sets of words that have been inherited in direct descent from an etymological ancestor in a common parent language. Because language change can have radical effects on both the s ...
with the
Ancient Greek Ancient Greek (, ; ) includes the forms of the Greek language used in ancient Greece and the classical antiquity, ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Greek ...
word (, 'rubbed, anointed'), from which the English word ''
Christ Jesus ( AD 30 or 33), also referred to as Jesus Christ, Jesus of Nazareth, and many other names and titles, was a 1st-century Jewish preacher and religious leader. He is the Jesus in Christianity, central figure of Christianity, the M ...
'' is derived.


In Hinduism

Traditionally, ghee is made from
bovine Bovines (subfamily Bovinae) comprise a diverse group of 10 genera of medium to large-sized ungulates, including Bos, cattle, bison, African buffalo, Bubalus, water buffalos, and the four-horned and spiral-horned antelopes. The members of this gro ...
milk, either cow or
water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...
, and has been used in rituals since the
Vedic period The Vedic period, or the Vedic age (), is the period in the late Bronze Age and early Iron Age of the history of India when the Vedic literature, including the Vedas (–900 BCE), was composed in the northern Indian subcontinent, between the e ...
. It is a sacred requirement in
Vedic upright=1.2, The Vedas are ancient Sanskrit texts of Hinduism. Above: A page from the '' Atharvaveda''. The Vedas ( or ; ), sometimes collectively called the Veda, are a large body of religious texts originating in ancient India. Composed ...
''
yajña In Hinduism, ''Yajna'' or ''Yagna'' (, ɐd͡ʒɲə ) also known as Hawan, is a ritual done in front of a sacred fire, often with mantras. Yajna has been a Vedic tradition, described in a layer of Vedic literature called Brahmanas, as well a ...
'' and '' homa'' (fire rituals), through the medium of
Agni Agni ( ) is the Deva (Hinduism), Hindu god of fire. As the Guardians of the directions#Aṣṭa-Dikpāla ("Guardians of Eight Directions"), guardian deity of the southeast direction, he is typically found in southeast corners of Hindu temples. ...
(fire) to offer oblations to various deities (See:
Yajurveda The ''Yajurveda'' (, , from यजुस्, "worship", and वेद, "knowledge") is the Veda primarily of prose mantras for worship rituals.Michael Witzel (2003), "Vedas and Upaniṣads", in ''The Blackwell Companion to Hinduism'' (Edito ...
). Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of '' mūrtis'' (divine deities), with ''
aarti ''Arti'' () or ''Aarati'' () is a Hindu ritual employed in worship, part of a ''Puja (Hinduism), puja'', in which light from a flame (fuelled by camphor, ghee, or oil) is ritually waved to venerate Hindu deities, deities. ''Arti'' also refers t ...
'' (offering of ghee lamp) called'' diyā'' or ''dīpa'' and for ''Pañcāmṛta'' ( Panchamruta) where ghee along with mishri,
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
,
milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
, and '' dahi'' (curd) is used for bathing the deities on the appearance day of
Krishna Krishna (; Sanskrit language, Sanskrit: कृष्ण, ) is a major deity in Hinduism. He is worshipped as the eighth avatar of Vishnu and also as the Supreme God (Hinduism), Supreme God in his own right. He is the god of protection, c ...
on Janmashtami, ''Śiva'' (
Shiva Shiva (; , ), also known as Mahadeva (; , , Help:IPA/Sanskrit, ɐɦaːd̪eːʋɐh and Hara, is one of the Hindu deities, principal deities of Hinduism. He is the God in Hinduism, Supreme Being in Shaivism, one of the major traditions w ...
) on ''Mahā-śivarātrī'' (
Maha Shivaratri Maha Shivaratri is a Hindu festival celebrated annually to worship the deity Shiva, between February and March. According to the Hindu calendar, the festival is observed on the fourteenth day of the first half (night start with darkness - ...
). There is a
hymn A hymn is a type of song, and partially synonymous with devotional song, specifically written for the purpose of adoration or prayer, and typically addressed to a deity or deities, or to a prominent figure or personification. The word ''hymn'' d ...
to ghee. In the ''
Mahabharata The ''Mahābhārata'' ( ; , , ) is one of the two major Sanskrit Indian epic poetry, epics of ancient India revered as Smriti texts in Hinduism, the other being the ''Ramayana, Rāmāyaṇa''. It narrates the events and aftermath of the Kuru ...
'', the ''
Kaurava ''Kaurava'' is a Sanskrit term which refers to descendants of Kuru, a legendary king of India who is the ancestor of many of the characters of the epic ''Mahabharata''. Usually, the term is used for the 100 sons of King Dhritarashtra and his ...
'' were born from pots of ghee. Ghee is also used in ''
bhang Bhang (International Alphabet of Sanskrit Transliteration, IAST: ''Bhāṅg'') is an Cannabis edible, edible preparation made from the leaves of the Cannabis (drug), cannabis plant originating from the Indian subcontinent. ''Cannabis sativa'' ...
'' in order to heat the
cannabis ''Cannabis'' () is a genus of flowering plants in the family Cannabaceae that is widely accepted as being indigenous to and originating from the continent of Asia. However, the number of species is disputed, with as many as three species be ...
to cause
decarboxylation Decarboxylation is a chemical reaction that removes a carboxyl group and releases carbon dioxide (CO2). Usually, decarboxylation refers to a reaction of carboxylic acids, removing a carbon atom from a carbon chain. The reverse process, which is ...
, making the drink
psychoactive A psychoactive drug, psychopharmaceutical, mind-altering drug, consciousness-altering drug, psychoactive substance, or psychotropic substance is a chemical substance that alters psychological functioning by modulating central nervous system acti ...
. In Buddhist scripture, stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, sarpir-maṇḍa, is theorised to be ghee or clarified butter.


Culinary uses

Ghee is common in cuisines from the
Indian subcontinent The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakista ...
, including traditional rice preparations (such as ''
biryani Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or pane ...
''). In
Maharashtra Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...
, polis or Indian flatbreads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In
Rajasthan Rajasthan (; Literal translation, lit. 'Land of Kings') is a States and union territories of India, state in northwestern India. It covers or 10.4 per cent of India's total geographical area. It is the List of states and union territories of ...
, ghee often accompanies '' baati''. All over
North India North India is a geographical region, loosely defined as a cultural region comprising the northern part of India (or historically, the Indian subcontinent) wherein Indo-Aryans (speaking Indo-Aryan languages) form the prominent majority populati ...
, ''
roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...
'' is served with ghee. In
Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...
and
Tamil Nadu Tamil Nadu (; , TN) is the southernmost States and union territories of India, state of India. The List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of Indi ...
, ghee is provided alongside dosa, and
kesari bhath Kesari bat or kesari baat () is a South Indian dessert. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more commonly known as Jonnadula Halwa in certain parts of northern India. ...
. In
Bengal Bengal ( ) is a Historical geography, historical geographical, ethnolinguistic and cultural term referring to a region in the Eastern South Asia, eastern part of the Indian subcontinent at the apex of the Bay of Bengal. The region of Benga ...
(both
West Bengal West Bengal (; Bengali language, Bengali: , , abbr. WB) is a States and union territories of India, state in the East India, eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabi ...
and
Bangladesh Bangladesh, officially the People's Republic of Bangladesh, is a country in South Asia. It is the List of countries and dependencies by population, eighth-most populous country in the world and among the List of countries and dependencies by ...
) and
Gujarat Gujarat () is a States of India, state along the Western India, western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the List of states and union territories ...
, '' khichdi'' is a traditional evening meal of rice with
lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
s, cooked in a
curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...
made from dahi (curd),
cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
seeds, curry leaves, cornflour,
turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
, salt and ghee. It is also an ingredient in ''
kadhi Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is ...
'' and Indian sweets, such as '' Mysore pak,'' and varieties of '' halva'' and '' laddu''. Indian restaurants typically incorporate large amounts of ghee, sometimes brushing ''
naan Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia ...
'' and ''roti'' with it, either during preparation or just before serving. In the state of
Odisha Odisha (), formerly Orissa (List of renamed places in India, the official name until 2011), is a States and union territories of India, state located in East India, Eastern India. It is the List of states and union territories of India by ar ...
ghee is widely used in Odia dishes such as ''Khechedi'' and ''Dalma''. Particularly the
sattvic ''Sattva'' (Sanskrit: सत्त्व, meaning ''goodness'') is one of the three '' guṇas'' or "modes of existence" (tendencies, qualities, attributes), a philosophical and psychological concept understood by the Samkhya school of Hindu philo ...
food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in
South Indian cuisine South Indian cuisine includes the cuisines of the five South India, southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Puducherry (union territory), Pondicherr ...
for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of
Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...
especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional
North Indian cuisine North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi Delhi, officially the National Capital Terr ...
, with '' parathas, daals'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk () is traditional with
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
or ''
roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...
'' or as a finishing drizzle atop a curry or ''dal'' (lentils) whereas buffalo milk ghee is more typical for general cooking purposes. Ghee is a useful
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...
for deep frying because its smoke point (where its molecules begin to break down) is , which is well above typical cooking temperatures of around and above that of most vegetable oils.


Flavour

The main flavour components of ghee are carbonyls, free fatty acids,
lactone Lactones are cyclic carboxylic esters. They are derived from the corresponding hydroxycarboxylic acids by esterification. They can be saturated or unsaturated. Lactones are formed by lactonization, the intramolecular esterification of the corresp ...
s, and
alcohol Alcohol may refer to: Common uses * Alcohol (chemistry), a class of compounds * Ethanol, one of several alcohols, commonly known as alcohol in everyday life ** Alcohol (drug), intoxicant found in alcoholic beverages ** Alcoholic beverage, an alco ...
s. Along with the flavour of milk fat, the ripening of the
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
and the temperature at which it is clarified also affect the flavour. For example, ghee produced at or lower has a milder flavour, whereas results in a strong flavour.


Differences from clarified butter

The production of ghee differs slightly from that of
clarified butter Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to ...
. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic.Landis, Denise (2003)
All About Ghee
''New York Times - Food Chain''
Jaffrey, Madhur (1982). Madhur Jaffrey's Indian Cooking, p. 211. London: BBC Books. A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to . After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee.


Nutrition and health

Like any clarified butter, ghee is composed almost entirely of
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...
, 62% of which consists of
saturated fat A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each cont ...
s. Most commercial preparations in India were also found to contain significant amounts of
trans fats Trans fat is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally, but large amounts are found in some processed foods made with partially hydrogenated oils. Because consumption of trans fats is associated ...
. It has negligible amounts of
lactose Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-o ...
and
casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
and is, therefore, acceptable to most people who have a
lactose intolerance Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. Humans vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain ...
or milk allergy. Ghee consumption has been associated with an increased risk of
cardiovascular disease Cardiovascular disease (CVD) is any disease involving the heart or blood vessels. CVDs constitute a class of diseases that includes: coronary artery diseases (e.g. angina, heart attack), heart failure, hypertensive heart disease, rheumati ...
. The
British Dietetic Association The British Dietetic Association (BDA) is a trade union for dietitians in the United Kingdom. It was founded in 1936 and became a certified union in 1982. It is affiliated to the Trades Union Congress and the Scottish Trades Union Congress. H ...
,
British Nutrition Foundation The British Nutrition Foundation is a British lobby group mainly funded by the food industry. It has been widely criticised for conflicts of interest, and for downplaying them.; the 2024 appendix discusses the BNF extensively, and the index list ...
,
National Health Service The National Health Service (NHS) is the term for the publicly funded health care, publicly funded healthcare systems of the United Kingdom: the National Health Service (England), NHS Scotland, NHS Wales, and Health and Social Care (Northern ...
,
Heart and Stroke Foundation of Canada The Heart and Stroke Foundation of Canada is a Canadian charity dedicated to advocacy, education, and the funding of research surrounding heart disease and stroke. Nomenclature In November 2016, the organization re-branded as Heart & Stroke a ...
and
World Health Organization The World Health Organization (WHO) is a list of specialized agencies of the United Nations, specialized agency of the United Nations which coordinates responses to international public health issues and emergencies. It is headquartered in Gen ...
advise people to limit ghee consumption due to its high saturated fat content.


Preparation methods

There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors.


Milk butter

Sour raw milk is churned into
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.


Direct cream

Fresh cream, cultured or washed
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...
is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.


Cream butter

Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee.


Pre-stratification

This method is suitable for large quantities of butter. Butter is melted at for 30 minutes. Layers of protein particles, fat and
buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...
are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of to remove moisture and develop flavor.


Packaging

Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ...
. To prevent the acceleration of the oxidation process, they should be protected from anything that causes it, such as
UV rays Ultraviolet radiation, also known as simply UV, is electromagnetic radiation of wavelengths of 10–400 nanometers, shorter than that of visible light, but longer than X-rays. UV radiation is present in sunlight and constitutes about 10% of th ...
from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again.


Composition

Ghee may be made of milk from various
domesticated Domestication is a multi-generational mutualistic relationship in which an animal species, such as humans or leafcutter ants, takes over control and care of another species, such as sheep or fungi, to obtain from them a steady supply of reso ...
ungulate Ungulates ( ) are members of the diverse clade Euungulata ("true ungulates"), which primarily consists of large mammals with Hoof, hooves. Once part of the clade "Ungulata" along with the clade Paenungulata, "Ungulata" has since been determined ...
s, such as cows, buffaloes and sheep. The composition of ghee varies depending on the animal whose milk has been used. The
vitamin A Vitamin A is a fat-soluble vitamin that is an essential nutrient. The term "vitamin A" encompasses a group of chemically related organic compounds that includes retinol, retinyl esters, and several provitamin (precursor) carotenoids, most not ...
content ranged from 315 to 375 μg per 100 grams.
Palmitic acid Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The ...
and
oleic acid Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is cl ...
were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%.
Cholesterol Cholesterol is the principal sterol of all higher animals, distributed in body Tissue (biology), tissues, especially the brain and spinal cord, and in Animal fat, animal fats and oils. Cholesterol is biosynthesis, biosynthesized by all anima ...
amounts ranged from 252 to 284 mg/100 grams.


Market

The market size of ghee in
India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...
is 10,000
crore Crore (; abbreviated cr) denotes the quantity ten million (107) and is equal to 100 lakh in the Indian numbering system. In many international contexts, the decimal quantity is formatted as 10,000,000, but when used in the context of the India ...
rupees or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee.


See also

* '' Beurre noisette'' *
Chrism Chrism, also called ''myrrh'', ''myron'', ''holy anointing oil'', and consecrated oil, is a consecrated oil used in the Catholic Church, Catholic, Eastern Orthodox Church, Eastern Orthodox, Oriental Orthodox Church, Oriental Orthodox, Assyrian C ...
* '' Manteiga-da-terra'' * '' Niter kibbeh'' * '' Smen''


References

{{Subject bar , commons=yes , commons-search=Ghee , b=yes , b-search=Cookbook:Ghee , d=yes , d-search=Q323225 Bengali cuisine Butter Cooking fats Egyptian cuisine Indian cuisine Turkish cuisine Nepalese cuisine Pakistani cuisine Somali cuisine Tamil cuisine Indian dairy products Hindu cuisine South Asian cuisine Vegetarian cuisine Vegetarian dishes of India