Ghí

Other names: Ghee, Transfused butter

Harm score: 2 (Derivatives of natural substances)

Ghee, also known as Ghee or clarified butter, has been a traditional ingredient in many cuisines for thousands of years. This product is a staple of Indian and Ayurvedic cuisine, where its unique properties and distinctive aroma are exploited. It is a special fat that is created by the renneting and thickening of butter, which results in the removal of water and milk proteins. The result is a concentrated fat product with a characteristic nutty aroma and golden colour.

Ghee is mainly used in the food industry. It is popular for cooking, baking, frying, but also as a condiment, when it is added directly to dishes to enhance the flavour. It is mainly used in Oriental and Indian cuisine, where it is a key ingredient in many traditional recipes. However, thanks to its subtle nutty aroma, ghee is also becoming more popular in Western countries, where it is often part of gluten-free and lactose-free diets. It can also be found in the cosmetics industry, where it is used to make creams, balms, oils or candles. Its high content of antioxidants and vitamin E has a positive effect on the skin, so ghee is often used in the production of natural cosmetics.