Ghee, or clarified butter, is a pure fat with a high smoke point and a rich, nutty flavor, making it ideal for cooking at high temperatures. It is created by simmering butter to remove milk solids and water.
1. Additives: Ensure the ghee contains only clarified butterfat, with no additives or preservatives. Avoid ghee with added oils or unnecessary ingredients.
2. Packaging: Opt for ghee in airtight, preferably glass, containers to protect against oxidation and maintain freshness without transferring flavors.
3. Certifications: Certifications like organic, non-GMO, or kosher indicate higher production standards and quality assurance.
When selecting ghee, prioritize products that specify being made from clarified butterfat with no additives