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Clarified butter used in cooking. Ghee is a golden-yellow dairy fat known for its rich aroma and stability. It is widely used in traditional and modern cooking due to its high smoke point. Ghee primarily consists of milk fat and contains negligible moisture.
Ghee is a clarified dairy fat obtained by heating butter to remove water and milk solids. The result is a pure milk fat with a higher smoke point and longer shelf life than butter.
Suitable for high-temperature cooking Enhances aroma and taste Improves shelf life of food products Acts as a stable cooking fat
Energy-rich fat source.
Contains fat-soluble vitamins.
Widely used in traditional diets.
Shelf-stable dairy fat.
High saturated fat.
Excess intake may impact cholesterol.
Moderation recommended.
Not suitable for dairy allergies.
Permitted dairy fat under FSSAI regulations Must comply with standards for ghee and milk fat content Adulteration with non-dairy fats is prohibited Mandatory declaration in ingredient list Allergen declaration for milk is required
Use in moderation. Balance with other fats.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.