Ghee

Ghee is the primary cooking fat in India, and in many Arab countries where it is called samna. It is a type of clarified butter but it is simmered until the moisture evaporates and the butter caramelizes, producing a strong, sweet flavor. It is made from buffalo’s as well as cow’s milk and can be bought in jars or made at home. Flavorings are often added: in India these might include bay leaves, cumin seeds, cloves, fresh ginger, turmeric, peppercorns or chili peppers; in Arab countries, herbs such as oregano or thyme are often used. Because butter is expensive, ghee is sometimes made with part butter and part margarine. In India, a vegetable ghee is also available.