Ghee has been used since ancient times in traditional āyurvedic cooking. Simply put, ghee is clarified butter. It is composed almost entirely of fat.
Ghee in moderation does not increase total cholesterol and in turn, it actually can help build the good cholesterol your body needs. The recipe for ghee removes the residue from butter (including water and milk solids), and has a longer shelf-life with no refrigeration necessary. It is a pure golden oil that, although produced from milk, has different qualities than that of a diary product. Ghee is free from trans-fatty acids, lactose and casein.
Ghee is tri-doshic and provides benefits for all. Said to be a sattvic food, ghee has a nuttier taste than that of butter or margarine. It is great to use as a spread, in place of cooking oil, and for additional āyurvedic therapies.