PATANJALI

Ghee is a type of clarified butter that’s made by heating butter until the water evaporates and the milk solids separate. The milk solids are then removed, leaving behind the clear butterfat. 

Ghee originated in India and is a common ingredient in Indian and Middle Eastern cooking. 

Ghee is used as a cooking oil, an ingredient in dishes, and in Ayurvedic therapies. It’s also used in Ayurvedic massage and as a base for herbal ointments. 

Ghee has a higher smoke point and longer shelf life than regular butter. It also has less lactose than butter, making it suitable for people with lactose intolerance or casein allergy. However, ghee is high in fat, so it should be eaten in moderation.