Ghee is butter that has been slowly simmered to remove its water content and milk solids, leaving a pure, golden fat with a rich, nutty flavor. It originated in ancient India and remains a staple across South Asian cooking, traditionally made from cow or buffalo milk. Because the milk solids and water are removed, ghee has a higher smoke point than regular butter, making it well suited to high-heat sautéing, frying, and roasting, as well as to sweets and baked goods like halwa, laddu, and naan. Its toasted flavor, a result of light browning of the milk solids during clarification, pairs especially well with cumin, coriander, cardamom, cinnamon, lentils, and rice.