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Ghee, also sometimes called «liquid gold,» is a type of clarified butter commonly used in South Asian cuisine. It’s made by simmering butter until the water content evaporates and the milk solids separate and caramelize. These milk solids are then strained out, leaving behind pure, golden fat – the ghee.

Its high smoke point, long shelf life, and unique nutty flavor make it a valuable addition to many kitchens, both for everyday cooking and exploring South Asian cuisine.

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