Butter might be a staple in most kitchens, but when it comes to high-heat cooking, rich flavour and shelf life, it’s got some competition – ghee. Contrary to popular belief, cooking with ghee isn’t strictly reserved for Indian cuisine. If you want a more complex flavour, something more sensitive to your lactose needs or require a higher smoke point than butter, ghee is the way to go! Here’s everything you need to know about this buttery beaut and its culinary benefits.
What Is Ghee?
Ghee is essentially clarified butter that’s been simmered a little longer. The process removes all the milk solids and water, leaving behind a pure golden fat with a deep, nutty flavour. What you lose in dairy, you gain in versatility. Ghee can handle high temperatures without burning, doesn’t need refrigeration and gives a rich, toasted note to anything it touches.
Regular butter begins to brown (and then burn) around 175 °C, while ghee stays stable up to about 250 °C.
Traditionally used in Indian cuisine, there are many variations of clarified butter in North African, French, Brazilian, Ethiopian and Eritrean cuisine. While they differ in taste and some are seasoned, the base method for clarifying is similar across the board.
One of the biggest reasons you should start cooking with ghee is its high smoke point. Regular butter begins to brown (and then burn) around 175 °C, while ghee stays stable up to about 250 °C. That means perfectly seared steaks, golden roast vegetables and crispy-edged eggs without the acrid taste of scorched butter. It’s especially helpful when stir-frying or deep-frying – any time you need a cooking fat that can take the heat.
Flavour-wise, ghee is like butter’s more complex counterpart. It carries a warm, almost caramel-like aroma that elevates everything from sautéed mushrooms to plain rice. Drizzle it over popcorn, melt it into pasta or use it to finish a soup – it adds a layer of richness that neutral oils just can’t match. And because ghee doesn’t contain milk solids, it’s also a go-to for those with mild lactose sensitivities.
Ghee is great for baking too; it lends shortbread and pie crusts an ultra-buttery flavour without adding moisture. The result? Crumbly, flaky textures with a toasty finish. Just swap it in 1:1 for butter and watch how it improves your favourite bakes.
Another perk of cooking with ghee? It’s super low-maintenance. Unlike butter, which can spoil if left out too long, ghee is shelf-stable and lasts some time without refrigeration. That makes it perfect for campers, minimalists or anyone tired of hacking away at rock-solid butter straight from the fridge.
Don’t get us wrong, there are times when regular butter still shines (like slathered on toast or whipped into buttercream), but when it comes to everyday cooking, especially when heat and depth of flavour matter, ghee often does a better job. It’s also a pantry staple in many globally popular dishes, from Indian dhal and Middle Eastern pilaf, proving it’s not limited to one style of cooking.
If you don’t already, you should always keep a jar of ghee handy in the kitchen.
Find out if butter should be left on the counter or in the fridge.
