butter heated to separate and remove milk solids and water, leaving pure butterfat. ghee has a high smoke point (250°C), making it suitable for high-temperature cooking where olive oil would degrade
the removal of milk solids makes ghee lactose-free and casein-free — tolerable for many with dairy sensitivities. ghee contains fat-soluble vitamins A, D, E, and K, along with butyric acid (a short-chain fatty acid that supports gut epithelial health)
in cyber valley cuisine, ghee is used for frying, sautéing, and enriching rice and legume dishes. it stores without refrigeration for months due to its low moisture content
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