Ghee is a type of clarified butter commonly used in Indian cooking and traditional Ayurvedic practices. It is made by simmering unsalted butter to remove water and milk solids, resulting in a rich, golden liquid with a nutty flavor. Ghee has a high smoke point, making it suitable for frying and sautéing. In addition to its culinary uses, ghee is valued for its potential health benefits. It is rich in healthy fats and vitamins, particularly vitamin A, vitamin E, and butyrate, a short-chain fatty acid that may support gut health. Ghee is also lactose-free, making it a popular choice for those with dairy sensitivities.