Clarified butter (ghee) is a natural dairy product obtained by prolonged simmering of butter with the removal of water, protein fractions (casein, lactose), and milk sediment. Due to the removal of proteins and water, clarified butter has an exceptionally high smoke point — about 250°C, making it ideal for frying, deep-frying, and baking without forming carcinogens. Clarified butter contains no lactose or casein, making it suitable for people with dairy protein intolerance and lactose deficiency. In the Ayurvedic tradition, ghee is considered one of the most valuable foods, promoting digestion and overall health. Contains fat-soluble vitamins A, D, E, K, as well as conjugated linoleic acid (CLA). Packaging: glass jars 450 g, 900 g; plastic buckets 1 kg, 5 kg. Shelf life — up to 12 months at room temperature. Uses: frying, baking, sauce preparation, topping for porridge and vegetables, ingredient in Indian, Middle Eastern, and Mediterranean cuisine.