Ghee

Ghee and butter have similar but not identical nutrient profiles. Compared to butter, ghee may contain more fat but contains no lactose. 

Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed.

It has been used in Indian and Pakistani cultures for thousands of years. The term comes from the Sanskrit word meaning “sprinkled.” Ghee was created to prevent butter from spoiling during warm weather.

In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, in which it’s known as ghrita.