Ghee: meaning, definitions and examples
๐ฅ
ghee
[ ษกiห ]
clarified butter
Ghee is a type of clarified butter that originated in ancient India. It is made by simmering butter, which separates the milk solids and water from the fat, resulting in a rich and nutty flavor. Ghee is commonly used in Indian cuisine for frying, sautรฉing, and as a flavor enhancer.
Synonyms
butter oil, clarified butter, drawn butter
Examples of usage
- Ghee is commonly used in traditional Indian dishes such as curry and dal.
- The rich aroma of ghee adds depth to the flavor of the dish.
Translations
Translations of the word "ghee" in other languages:
๐ต๐น manteiga clarificada
๐ฎ๐ณ เคเฅ
๐ฉ๐ช Butterschmalz
๐ฎ๐ฉ ghee
๐บ๐ฆ ัะพะฟะปะตะฝะต ะผะฐัะปะพ
๐ต๐ฑ masลo klarowane
๐ฏ๐ต ใฎใผ
๐ซ๐ท ghee
๐ช๐ธ ghee
๐น๐ท sade yaฤ
๐ฐ๐ท ๊ธฐ๋ฆ
๐ธ๐ฆ ุณู ู
๐จ๐ฟ ghรญ
๐ธ๐ฐ ghรญ
๐จ๐ณ ้ ฅๆฒน
๐ธ๐ฎ ghee
๐ฎ๐ธ hreinsaรฐ smjรถr
๐ฐ๐ฟ ัะฐัั ะผะฐะน
๐ฌ๐ช แแ
๐ฆ๐ฟ ghee
๐ฒ๐ฝ ghee
Word origin
The word 'ghee' has its origins in Sanskrit, where it is known as 'ghแนta'. Ghee has been used in Indian cooking for centuries and is considered a sacred and essential ingredient in many traditional dishes. It is believed to have originated in ancient India and has since spread to various cuisines around the world.