Ghee

File:Ghee jar.jpg

Indian ghee.

Ghee (Punjabi: ਘਿਉ ghyo, Hindi: घी ghī, Nepali: घ्यू ghyū, Urdu: گھی ghī, Bengali: ঘী ghi, Oriya: ଘିଅ gheeo Marathi/Konkani: तूप tūp, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് ney, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: سمنة samna, Persian: روغن خوب roghan-e khoob) is a class of clarified butter that originated in South Asia, and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani), North African (Egyptian and Berber) and Horn African cuisine (Somali, Ethiopian and Eritrean).

The word ghee comes from the Sanskrit घृत ghṛta [ghrit] ("sprinkled").

Preparation

Ghee, also known as clarified butter in anglophone countries, is made by simmering unsalted butter in a cooking vessel until all water has boiled off and the milk solids, or protein, have settled to the bottom and a scum has floated on top. After removing the scum the cooked and clarified butter is then spooned off or tipped out carefully to avoid disturbing the milk solids on the bottom of the pan. Ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free. The texture, colour or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling/simmering.

Religious use

Ghee made from cow's milk (गोघृत go-ghṛta) has a sacred role in Vedic and modern Hindu libation and anointment rituals (see Yajurveda). There is also a hymn to ghee. Ghee is also burnt in the Hindu religious ritual of Ārati (Aarti) and is the principal fuel used for the Hindu votive lamp known as the diyā or dīpa (deep). It is used in marriages and funerals, and for bathing Mūrtis (Divine Idols) during worship.

In other religious observances, such as the prayers to Śiva (Shiva) on Mahā-śivarātrī (Maha Shivaratri), ghee is served along with four other sacred substances: Sugar and honey), milk, dahī or yogurt which is called Pañcāmṛta (Panchamruta). According to the Mahābhārata, ghee is the very root of sacrifice by Bhīṣma. Also, it is used generously in Homam or Yajña since it is considered as food for the Devas.

Usage in food

File:Dosa and ghee.jpg

A dosa in South India served with ghee

Ghee is widely used in Indian cuisine and Pakistani cuisine. It, however, is mentioned in the Epic of Gilgamesh, and is probably akkadian in origin. In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including Biryani). Ghee is also an ingredient as well as used in the preparation of kadhi and used in Indian and Pakistani sweets such as Mysore Pak , and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants use large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving.

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (485 °F), well above desired cooking temperatures - around 200 °C (400 °F) and above most vegetable oils.

Nutrition

Like any clarified butter, ghee is composed almost entirely of fat, the nutrition facts label found on bottled cow's ghee produced in the USA indicates 8 mg of cholesterol per teaspoon.

Ghee has been shown to slightly, but not significantly reduce serum cholesterol in one rodent study. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids.

Indian restaurants and some households may use hydrogenated vegetable oil (also known as vanaspati, Dalda, or "vegetable ghee") in place of ghee due to its lower cost. This "vegetable ghee" may contain trans fat. Trans fats are increasingly linked to serious chronic health conditions. The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from "vegetable ghee".

Outside India

Several cultures make ghee outside of India. Egyptians make a product called سمنة بلدي (samna baladi, literally meaning "local ghee"; i.e. Egyptian ghee) virtually identical to ghee in terms of process and end result. In Ethiopia, niter kibbeh (Amharic: ንጥር ቅቤ niṭer ḳibē) is made and used in much the same way as ghee, but with spices added during the process that result in a distinctive taste. Moroccans (especially Berbers) take this one step further, aging spiced ghee in the ground for months or even years, resulting in a product called smen. In Northeastern Brazil, a non-refrigerated butter very similar to ghee, called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land), is common. In Europe, it is also widely used. For example, Wiener Schnitzel is traditionally fried in a version of ghee called Butterschmalz.

External links

• Articles on ghee from Indian Foods Company: http://indianfoodsco.com/Submit/Ghee.htm (commercial site)
• Articles on ghee from Ancient Organics: http://www.ancientorganics.com/articles.htm (commercial site)
• Table comparing various commercially available ghee products: http://blog.freeradicalfederation.com/archive/2006/07/25/Ghee_Comparison_Table.aspx (non commercial site)
• Article on Ghee vs. Butter: http://www.pureindianfoods.com/ghee_vs_butter.shtml (commercial site)
• How to use ghee? http://www.pureindianfoods.com/how_to_use_ghee.shtml (commercial site)
• Bull Ghee: http://www.embryoplus.com/cattle_ongole.html

ar:سمن zh:酥油 (印度)