Clarified butter from cow, buffalo, goat, or sheep’s milk. Ghee tastes similar to butter, with a slightly nutty undertone.
Originated in the Indian subcontinent, southeast Asia, Africa, and the Middle East.
In the early 20th century, Indian immigrants introduced ghee to America.
Ghee keeps well without refrigeration.
“A Brief History of Ghee in the US” by Nina Martyris (2015)
Food, Fermentation, and Micro-Organisms by Charles W. Bamforth (2005)