Ghee is similar to clarified butter, which is produced by heating butter to remove the milk solids and water. One difference, however, is that ghee is simmered longer to bring out the butter’s inherent nutty flavor and is left with a higher smoke point than butter — it can be heated to a higher temperature before it starts to smoke. Not only that, but ghee is rich in beneficial nutrients and contains several fatty acids important to health. Some components of ghee have been shown to promote weight loss, improve digestion, and relieve inflammation. I make ghee regularly and use it in place of butter as well as a primary source of fat when roasting vegetables and sautéing and frying foods, due to its high smoke point. It just makes everything taste better! To see how I make ghee, you will find my illustrated instructions here.