Ashoka Pure Butter Ghee is a traditional clarified butter made by gently simmering high-quality butter to remove water and milk solids, leaving behind a clear, golden, aromatic fat with a rich, nutty flavor. Its smooth texture and distinctive aroma make it a versatile cooking fat for Indian and international cuisines. The clarification process concentrates the butterfat, producing a product with a higher smoke point than regular butter and a long shelf life when stored properly. Because most of the milk solids are removed during preparation, ghee is largely free of lactose and casein, while retaining the buttery taste and mouthfeel that enhance dals, vegetables, rice, breads and sweets.

How to use: Use Ashoka Pure Butter Ghee for sautéing, shallow frying, roasting and tempering spices (tadka), or for finishing cooked dishes to add aroma and richness. It is excellent for making traditional sweets and for spreading a little on hot rotis, parathas or toast. For frying and high-heat cooking, allow the ghee to heat until it melts and becomes fragrant but not smoking. Store the ghee in a clean, dry, airtight container away from direct sunlight; refrigeration is optional but can extend shelf life. Always use a dry, clean spoon to scoop ghee to maintain quality.