This ancient ingredient belongs on your shelf.
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| | Confession: I've never cooked with ghee. Not once! It's not that I'm against it. I mean, ghee has been used in Indian and Ayurvedic cooking for over 2,000 years. If one of the oldest and richest cuisines on Earth swears by ghee, all I can guess is that I've been seriously missing out by not keeping it on hand. | | But before I run to the grocery store, I have questions. How is ghee any different from butter, anyways? Is it any more or less healthy? And how do I get started using it in my cooking? Registered dietitian Jessica Sandoz is here with answers. | | | | Eat up,
Ginger Wojcik
Newsletter Editor, Healthline |  | | Written by Ginger Wojcik
March 26, 2024 • 3 min read | | | |  | | | Q: | Should I be cooking more with ghee? | | | A: | Maybe! Ghee is a type of clarified butter. It's made by heating butter until all the water evaporates and removing the milk solids. Unlike other types of clarified butter, ghee is heated long enough for the proteins to turn golden brown and sink to the bottom of the pan.
Nutritionally, ghee is very similar to butter. But taste-wise, it's often described as richer, nuttier, and more decadent. One nice benefit to ghee is that it has a high smoking point, so it's a good alternative to butter when cooking with high heat. It's also safe to eat if you're lactose intolerant, since all the milk solids (i.e., casein and lactose) have been removed.
Ghee has a slightly higher fat percentage than butter since it's just pure milk fat. The fat that is in ghee (and butter) is mostly saturated, so be sure to use it sparingly. Ideally, less than 10% of your calories should come from saturated fat, especially if you have elevated cholesterol.
You can swap in ghee for pretty much any type of butter or oil — just keep in mind that it has a strong taste. To start, try ghee smeared on bread, melted between pancakes, or (if you're really feeling fancy) as a dollop in your morning coffee. | | | | | Jessica Sandoz, Registered Dietitian | | | Want to learn more about food, diets, cooking, or some other nutrition subject? Let us know at nutritionedition@healthline.com and we'll look into it for you! (Heads up, we may use your response in an upcoming newsletter.) | | | | | Like butter | | | | | | |  | | KIVY Glass Butter Dish with Airtight Lid | | I just moved into the cutest new apartment, so I've been treating myself to all those little kitchen things that make a space feel like home. I love this butter dish because it's sleek and simple and has an airtight lid to keep out the ants that like to maraud around my house. | | | | Every product we recommend has gone through either Healthline's or Optum Store's vetting processes. If you buy through links on this page, we may receive a small commission or other tangible benefit. Healthline has sole editorial control over this newsletter. Potential uses for the products listed here are not health claims made by the manufacturers. Healthline and Optum Store are owned by RVO Health. | | | | | | | | | | | | What we're digesting | | ♟️ Stimulating activities for people with Alzheimer's. These may help slow down cognitive decline and improve quality of life. | | ⚖️ How to balance your hormones naturally. Your diet may be an important place to start. | | 🍕 6 foods that may increase your risk of cancer. No one food causes cancer. But there's a strong link between your diet and your risk of many cancers. | | 🧬 Is obesity genetic? It's definitely a possibility, according to this new study. | | | Thanks for reading, everyone. I'm using today's newsletter as a reminder to buy new types of foods when I go grocery shopping. There's so much to explore out there! | | | Until next time, |  | Take care of yourself, and we'll see
you again soon! | | | | |  | | This edition was powered by | | trying new things. | | | | |
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