ghee

Ghee is a type of clarified butter, originating from the Indian subcontinent. It is commonly used for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling time. Etymology The word ghee comes from 'clarified butter', from , , 'to sprinkle'; cognate with the Ancient Greek word (, 'rubbed, anointed'), from which derives the English word Christ. In Hinduism Traditionally, ghee is made from bovine milk, either cow or water buffalo. Ghee has been used in rituals since the Vedic period and it is a sacred requirement in Vedic yajña and homa (fire rituals), through the medium of Agni (fire) to offer oblations to various deities (See: Yajurveda).