Ghee is a clarified butter that has been simmered and strained to remove all water. Ghee is cooked over low heat until milk solids start to brown lightly. The clarifying process removes casein and lactose, making Ghee suitable for the dairy-sensitive. The absence of water makes Ghee shelf-stable, meaning it can be stored without any refrigeration for extended periods of time.

Ghee is high in Omega-3s and butyric acid, a short-chain of fatty acid thought to be good for gastrointestinal tract. Ghee has played a key role in Ayurveda for centuries, where its prized for its anti-inflammatory, digestive and therapeutic properties.