Ghee is clarified butter, which originated in India and is used in cooking, medicine and for religious purposes. It has a deep buttery flavour but contains none of the lactose, which is removed during clarification. This makes ghee a good deal healthier than ordinary butter (although moderation is still advised!). Perhaps more importantly for chefs, ghee remains stable at very high temperatures, whereas butter will burn and spoil the flavours in the cooking. Try making your own – it is simply delicious, and works particularly well stirred into rice or pasta.
To make your own:
Melt butter, boil for 8 minutes and then strain through a muslin into a jar.