Ghee is a purified cow butter with a subtle flavour and delicate aroma, ideal as a cooking oil and even for frying because of its high smoke point (250°C). An integral part of Indian culinary culture, ghee is especially prized by people with dairy sensitivities. Despite its animal origin, ghee contains lactose and casein in very small quantities.
Ghee is more easily digested than other animal fats. Extremely easy on the stomach, ghee is even suitable as an added fat in baby porridges and purees.
