If you think ghee is clarified butter, think again.
Growing up in a multigenerational South Asian household in the diaspora, a shelf-stable butter-derived cooking fat commonly called “ghee” was one of the backbones of our cooking.
“That act of making ghyo is so personal to me. It adds a layer of care to what I’m making,” said Surrey, B.C.
Here’s the thing: in our culture, the golden-coloured ingredient isn’t reserved for culinary preparations. Oozing with natural fatty acids, nourishing vitamins A, D, E and K and skin-soothing properties, South Asian have used the pantry staple as part of ancient Ayurvedic wellness rituals and everyday beauty regimens for centuries. “It is a fuel. It is medicine. It is a cosmetic thing. It is a food. It is a spiritual and cultural connection point,” said Vreshin Naga, co-founder of.
Mumbai-raised, L.A.-based food scientist Nik Sharma also raises concerns about simply calling it clarified butter. “It’s a form of clarified butter if you go by European standards, but it’s not butter. Butter has water, and it’s an emulsion; this isn’t an emulsion. So, trying hard to fit ghee into a Western framework is not helpful. We should just say, ‘This is ghee. It comes from butter – or it’s derived from butter through caramelization’ – and leave it at that.
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