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Ghee or clarified butter is rendered milk fat (butter).

Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. Also unlike butter, ghee can be heated up to its smoke point without discoloring or developing a burnt taste, making it ideal for deep frying.

The taste of ghee is surprisingly different from that of butter; its aroma is best described as nuttyty and it has the unique property of carrying and enhancing the flavor of practically any spice that one briefly fries in it.

Ghee features very heavily in Indian cuisine and is used in many French recipes as well. It is also burned in the Hindu religious ceremony of Aarti.