A spoonful of ghee finishes a dal, enriches a paratha, or forms the base of a sweet a household staple that's as much about flavour and ritual as it is about cooking. Our range covers traditional dairy ghee alongside vegetable-based alternatives.
Got questions? We've got answers.
Traditional ghee is made by simmering butter to separate and remove the milk solids and water, leaving pure clarified butterfat with a rich, nutty flavour.
Cow ghee is generally lighter in colour and considered more aromatic, while buffalo ghee tends to be whiter, denser and slightly richer in flavour — both are widely used depending on regional and personal preference.
Ghee is typically shelf-stable at room temperature if kept sealed and a clean, dry spoon is used each time, but always check the individual product's storage guidance.
No — Vanaspati is a hydrogenated vegetable oil product formulated to mimic the texture and cooking properties of dairy ghee, but it's nutritionally and compositionally different from traditional dairy ghee.
Ghee has most of the lactose and milk solids removed during the clarification process, which is why many lactose-intolerant individuals tolerate it better than butter — but individual tolerance varies, so consult a healthcare professional if you have concerns.
Pure ghee has a notably long shelf life due to the removal of milk solids and water — often many months to over a year when stored properly, but check the individual product's best-before date.
Yes — ghee has a relatively high smoke point, making it suitable for frying and sautéing, in addition to its traditional use as a finishing touch.
No — traditional cow and buffalo ghee are dairy products. Vegetable Ghee (Vanaspati) is a separate, plant-based alternative, but check the individual product's ingredient list, as formulations vary.
Ghee's texture changes naturally with temperature — it becomes more liquid in warmer conditions and solidifies when cool. This is a normal characteristic, not a sign of spoilage.
Ghee is a dairy-derived clarified fat with a distinct nutty flavour, while cooking oils are typically plant-derived — both are used in South Asian cooking, often for different dishes or purposes.
A2 ghee is made from milk of cow breeds that produce only the A2 beta-casein protein, which some people prefer; check the individual product page for whether this specific type is available and its sourcing details.
Yes — ghee is sometimes used in baking as a butter substitute, lending a distinct flavour, though results can vary by recipe.
This varies by recipe and personal preference — ghee is often used in moderation as a flavour-enhancing finishing touch as well as a cooking fat.
Quality can vary by production method, sourcing and purity — check the individual product page for specific sourcing and quality information.
Yes, though the flavour will differ noticeably from traditional dairy ghee — Vegetable Ghee is often chosen specifically as a dairy-free alternative rather than a flavour-matched substitute.