Ghee is clarified butter. It is butter that has all of the milk sugars and proteins (such as casein and lactose) cooked out of it, making it not only a healthier option than butter, but acceptable for those that are lactose intolerant. Ghee contains vitamins a, e, and k, omega-3, omega-6, conjugated linoleic acid (CLA), DHA, and is rich in butyrate (a natural anti-inflammatory agent).  Ghee is also one of the best choices for high temp. cooking since its smoke (or, burning) point is 482°F (250°C), one of the highest in the world. 

In Ayurvedic Medicine, the ancient healing science of India and the birth place of medicinal ghee, ghee (ghrta in Sanskrit, also called amrtā - food of the gods), is inherently good for body types of either a cold or hot temperament (vata or pitta, in Ayurvedic terms, respectively), is used as a digestive stimulant, brain food, as a rejuvenator and restorative to the body and mind, to promote good eye sight and complexion, to increase the life force, strengthen and refine male reproductive fluid, enhance one’s beauty, intellect, and voice, and is used in ritual to increase prosperity and auspiciousness. Lastly, as per its connection to cooking and medicine, this ancient and sacred substance is used as a conductor of the actions and properties of any medicinal herbs and spices it’s combined with, driving their actions deeply and efficiently into all the tissues of the body.