Ghee is a butter with a much better taste and flavour. It can be used to replace oil and butter when sauteing and frying. More so, it has a smooth, caramelized consistency. It can be stored at room temperature and in a refrigerator as well. Aside from this, when it gets exposed to heat and liquid, it gets spoiled and should be discarded and thrown away rather than consumed. It is often used in Indian and Pakistani cultures for a couple of millennia now. In simple terms, ghee is butter that has been clarified, simmered, and strained to remove all water. Ghee originated in India but in France, clarified butter has uncooked milk solids which produces a product with a clean and sweet flavour. It is cooked over low heat until the milk solids start to turn into light brown which creates a caramelized texture. More so, it has a high smoke point with a deep nutty flavour. Aside from these, the taste and flavour of ghee vary from one brand to the other depending on what kind of milk is used to produce it. Khanum Ghee is one of the brands that sell ghee in the market and it has different variants such as this Khanum butter ghee 2kg. GHEE VS BUTTER Butter has a smoke point of 350 F while ghee has a higher smoke point of 465 F. Ghee has a longer shelf life than butter. It can be stored at room temperature and refrigerator. Butter burns quickly as compared to ghee. Ghee produces less toxins when heated as compared to other oils. Butter is not lactose-free as compared to ghee which makes the latter much better than the former. BENEFITS OF GEE Ghee is high in Omega-3. It is also rich in vitamins A, D, E, and K. Ghee is much better and healthier than butter as it has more nutrients present. WHAT IS GHEE USED FOR It can be used to replace oil and/or butter. More so, as compared to others, it cooks without much splatter or burning which is one of the issues of people when cooking. Hence, that makes ghee ideal for deep frying and high heat cooking. INGREDIENTS: 1 cup whole milk ½ tsp ground cinnamon ½ tsp ground turmeric ¼ tsp ground ashwagandha 2 pinches of ground cardamom, ground ginger, ground nutmeg, and freshly ground black pepper 1 tsp virgin coconut oil or ghee 1 tsp raw honey PROCEDURE: Simmer the milk over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, and nutmeg. Season with pepper. Whisk vigorously to incorporate any clumps. Reduce the heat to low and add ghee. Continue to cook for 5-10 minutes until it’s warmed through. The longer, the better. Remove the heat and let it cool slightly. Stir in the honey. Be careful not to cook it or the healing goodness will be destroyed. Pour into a mug. Drink it warm and enjoy.