Cow ghee, often simply referred to as ghee, is a type of clarified butter that originated in ancient India and is widely used in Indian cuisine, Ayurvedic medicine, and cultural practices. It’s made by simmering butter from cow’s milk to remove water, milk solids, and impurities, leaving behind a golden, pure fat with a rich, nutty flavor.In terms of composition, ghee is primarily saturated fat (about 60-65%), with smaller amounts of monounsaturated and polyunsaturated fats. It contains fat-soluble vitamins like A, D, E, and K, and has no lactose or casein, making it a popular choice for those with dairy sensitivities. The smoke point of ghee is high—around 485°F (250°C)—which makes it great for cooking at high temperatures without burning, unlike regular butter.In Ayurveda, cow ghee is prized for its supposed health benefits. It’s said to aid digestion, boost immunity, and nourish the body when consumed in moderation. Some studies suggest its conjugated linoleic acid (CLA) content might have anti-inflammatory properties, though evidence is mixed and more research is needed. On the flip side, its high saturated fat content means it’s calorie-dense (about 112 calories per tablespoon), so overconsumption could contribute to heart health risks if not balanced with an otherwise healthy diet.Culturally, ghee holds a special place in India. It’s used in religious rituals, like lighting lamps or as an offering, and is a staple in dishes like dal, roti, or sweets like laddoos. Traditionally, it’s made from the milk of indigenous cow breeds (like Desi cows), which some claim enhances its quality due to differences in milk composition, though this is more anecdotal than scientifically proven.