How to use ghee
Ghee is the most forgiving fat in the kitchen. It takes high heat without smoking, keeps for months without a fridge, and adds a nutty, toasted flavour to almost anything. Here is how we use ours.
In the pan
Cultured ghee has a smoke point around 250°C (485°F), far above butter and most oils. Use it wherever you would normally reach for butter or oil at high heat.
- Searing. A teaspoon in a hot cast-iron pan for steak, fish, paneer or halloumi. It browns without burning and leaves a clean crust.
- Roasting. Toss vegetables in melted ghee, salt and pepper before they go in the oven. Potatoes, carrots, cauliflower and squash come out crisp at the edges.
- Sautéing. Onions, garlic, spinach, mushrooms. Ghee carries spices well, so it is the right fat for tempering cumin, mustard seed or curry leaves at the start of a dish.
- Eggs. Scrambled, fried or in an omelette. The flavour is closer to brown butter than to plain butter.
Every day
- On hot toast or sourdough, with a little flaky salt.
- Stirred into rice, dal, khichdi or porridge just before serving. Half a teaspoon is enough.
- Over steamed or grilled vegetables in place of butter.
- On roti, paratha or flatbread straight off the pan.
- With sweet potato, corn on the cob or popcorn.
In a cup
A teaspoon of ghee blended into hot coffee or tea gives a smooth, rich cup with no dairy taste. Blend rather than stir, or it will sit on top. Some people add it to warm milk with a pinch of turmeric or cardamom in the evening.
In baking
Ghee can replace butter one for one in most recipes, and replaces oil at roughly the same volume. Because the water has been cooked out, cookies and shortbread come out crisper and pastry flakier. Melt it first if the recipe calls for softened butter.
How much
For cooking, treat it like any other fat: a teaspoon to a tablespoon per dish, depending on what you are making. Because the flavour is concentrated, most people find they use a little less than they would with butter.
Storing it
- Keep the jar at room temperature, lid on, out of direct sunlight. It does not need refrigeration.
- Always use a clean, dry spoon. Water or crumbs in the jar are the only things that shorten its life.
- Ghee changes texture with the weather. In summer it may soften or go fully liquid; in winter it firms up and turns grainy. Both are normal and neither affects quality. It will settle again at room temperature.
- Independent shelf-life testing shows our ghee keeps for 12 months from the date of manufacture. You can read the report on our certificates of analysis page.
Why the texture is grainy
Ghee that cools slowly forms small crystals, which is what gives cultured ghee its slightly grainy, sandy texture. Factory ghee is often cooled fast to keep it smooth and uniform. The grain is a sign of a slow process, not a fault. It melts identically.
A note on the honey
Our Himalayan honey is between harvests. When the 2026 batch arrives, the two are made for each other: a spoon of ghee on hot toast with a drizzle of honey, or both stirred into warm milk. Join the list and we will let you know when it lands.