Plural of ghee; clarified butter commonly used in Indian, Pakistani, and Middle Eastern cooking, made by heating butter and removing milk solids.
From Hindi ghī (घी), from Sanskrit ghṛta (घृत) meaning 'sprinkled' or 'clarified.' The term entered English in the 18th century through colonial Indian English.
Ghee is biochemically fascinating—when you clarify butter by removing water and milk solids, it becomes more shelf-stable and has a higher smoke point, making it perfect for high-heat cooking.
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