ghee

American  

[gee] / gi /

noun

1. a kind of liquid butter, used especially in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling.

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ghee British  

/ ɡiː /

noun

1. butter, clarified by boiling, used in Indian cookery

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Etymology

Origin of ghee

First recorded in 1655–65, ghee is from the Hindi word ghī

Explanation

Ghee is butter that's been melted and allowed to separate, leaving just the clear butterfat. If you've ever dined on Indian food, you've probably eaten ghee. When butter is clarified, it's simmered until any water evaporates and all the extra solid particles of milk sink to the bottom or float on top. Once these are skimmed off, what's left behind is ghee. In South Asian cuisines, ghee is a common fat used in many dishes. It also holds an important place in some Hindu rituals, as cows, and products made from their milk, are considered sacred.

Example Sentences

“It was like ghee, ghee, ghee,” Smith said struggling to duplicate the sound.

From Los Angeles Times • Sep. 7, 2025

For Indian cuisine, consider stocking turmeric, garam masala, mustard seeds, curry leaves and ghee.

From Salon • Jan. 2, 2025

I love the sizzle of the hot, spiced ghee when it is poured into the lentils, the way that dal envelops a bowl of rice like a hug.

From Seattle Times • Apr. 8, 2024

If you happen to have ghee on hand, use it in place of butter for a subtly richer, more nuanced flavor.

From Washington Times • Dec. 11, 2023

We make a shopping list: flour, eggs, ghee, marshmallows, chocolate chips, crushed graham crackers.

From "A Place at the Table" by Saadia Faruqi and Laura Shovan

Related Words

• margarine
• oil
• shortening