Ghee
Ghee is a class of clarified butter that originated in India and is commonly used in Indian, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals.The word ghee comes from Sanskrit: घृत (ghṛta, IPA: [ɡʱr̩t̪ə] 'sprinkled') and has several names around the world ( Marathi/Konkani: तूप tūp, Bengali: ঘি ghi, Punjabi: ਘਿਓ ghio, Hindi: घी ghī, Gujarati: ઘી ghi, Maithili/Nepali: घ्यू ghyū, Urdu: گھی ghī, Oriya: ଘିଅ ghiô, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് neyy, Tamil: நெய் ney, Sinhala: Ela-ghitel or Ghitel එලඟි තෙල් or ගිතෙල්, Telugu: నెయ్యి neyyi, Somali: subag, Arabic: سمنة samna, Persian: روغن حیوانی roghan-e heiwâni, Kurdish: ڕۊنِ دان řün-i Dan, Georgian: ერბო erbo, Indonesian: minyak samin, Malay: minyak sapi, Hausa: man shanu).
Ghee Pairs With:
Ghee Properties:
| Food Property | Type | Description |
|---|---|---|
| Texture | Creaminess | Ghee has a smooth and creamy texture that adds richness to dishes. |
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