Ghee

Ghee is a type of clarified butter, meaning the milk solids and water have been removed. It is made by simmering butter over low heat until the water evaporates and the milk solids separate, then straining the remaining golden liquid.

Manufacturers use ghee for its rich, nutty flavor and its high smoke point, which makes it suitable for cooking at higher temperatures. It is often found in baked goods like breads, cookies, and pastries, as well as in ice cream and other desserts, where it contributes to texture and taste.

Ghee is a traditional food ingredient and is not regulated as a food additive by the FDA. It is primarily composed of fat, including saturated fat. The Dietary Guidelines for Americans recommend keeping intake of saturated fat to less than 10% of daily calories. As a traditional food, ghee has not been subject to additive safety evaluations by bodies like JECFA or EFSA.