Ghee is called clarified butter in English.
Understanding Ghee
Ghee is a type of butter that has been heated to remove water and milk solids. This process leaves behind pure butterfat, which has a nutty flavor and a high smoke point. It is commonly used in South Asian cooking.
Characteristics of Ghee
- Clarified Butter: Ghee is essentially clarified butter, where the water and milk solids are removed.
- High Smoke Point: This makes ghee suitable for high-heat cooking methods.
- Nutty Flavor: It has a rich, nutty taste, often considered more pronounced than regular butter.
- South Asian Cuisine: Ghee is a staple ingredient in many South Asian dishes.
Usage of Ghee
According to the Cambridge Dictionary:
"The grain is mixed with ghee (clarified butter). In the back of the restaurant are cans of ghee."
This highlights its common use as a cooking medium.
Here's a summary table for easy understanding:
| Term | Description |
|---|---|
| Ghee | South Asian term for clarified butter |
| Clarified Butter | English term for butter with water and milk solids removed |
Therefore, while "ghee" is the commonly used term in South Asian contexts, the equivalent term in English is clarified butter.
