Whether yellow or white ghee is "better" depends entirely on your intended use and flavour preference. The reference indicates that yellow ghee, typically pure desi ghee, is better if you are looking to enhance the flavour of your Indian dishes, while white ghee is preferred for those who want a milder flavour.
Here's a breakdown to help you decide:
Yellow Ghee
- Colour: Typically, a rich yellow hue.
- Flavor: Characterized by a strong, robust flavor, ideal for Indian cooking where the ghee's taste is meant to be prominent.
- Use Cases:
- Enhancing the flavor of traditional Indian dishes.
- Adding richness to curries, dals, and sweets.
- For cooking at high temperatures.
- Reference: The reference states that "Pure desi ghee is typically yellow in colour." and that "This ghee is great if you want to enhance the flavour of your Indian dishes."
White Ghee
- Colour: As the name suggests, it is a paler, white colour.
- Flavor: Milder and less pronounced flavor compared to yellow ghee.
- Use Cases:
- For baking, where a strong ghee flavour is not desired.
- When you prefer a subtler flavour profile in your food.
- For those who prefer a less intense taste.
- Reference: The reference indicates that "white ghee is great for people who are looking for a ghee that has a milder flavour."
Table Comparison
| Feature | Yellow Ghee | White Ghee |
|---|---|---|
| Color | Rich Yellow | White |
| Flavor | Strong, robust | Milder, subtle |
| Best Used For | Enhancing strong flavours in cooking, especially Indian dishes. | Baking and situations requiring a less dominant flavour. |
Conclusion
Ultimately, neither yellow nor white ghee is inherently "better." The choice is subjective and depends on what you are cooking and your flavor preferences. Yellow ghee brings a stronger, richer flavour suitable for traditional Indian dishes, whereas white ghee offers a milder profile for more subtle culinary applications.
