- Lactose free
Ghee, a key ingredient in traditional Indian gastronomy, is clarified butter. Indeed, it is a classic butter from which water, lactose, and proteins are removed. In India, it is considered the purest and noblest fat. It has many advantages over butter. For example, it does not oxidize and can therefore be stored for a long time even at room temperature, does not turn black when cooked, even at very high temperatures, and does not contain lactose or casein. It is therefore perfectly suitable for people who are lactose intolerant or allergic to milk proteins. The clarification process makes the butter more digestible.