Ghee is another name for clarified butter, and is a traditional healing food in India. It is made by heating butter until it liquefies into a golden liquid. The milk solids are removed, making it suitable for those who are lactose intolerant. You can also buy it in health food stores and Indian markets.
Ghee contains a combination of saturated and unsaturated fats. About two thirds of its fat content is saturated, and one third is mono- and polyunsaturated. Of the saturated fat content, most of it is of the short-chained variety (including butyric acid), making it easily digestible. Ghee also contains antioxidants, conjugated linoleic acid, and fat-soluble vitamins A, D, E, and K.
Traditionally ghee has been used for ulcers, constipation, wound healing, and to sooth the digestive tract. It is used as a carrier for fat soluble herbs and roots, such as turmeric. It can be eaten as a food or used as an external salve.
GHEE (CLARIFIED BUTTER)
This ghee will last for about a year unrefrigerated.