This very specific fat is the absolute secret to unlocking the flavor of your spices
You may have already heard about it: ghee is starting to become a staple in our kitchens. And for good reason: this clarified butter from India has a slightly nutty flavor that works wonders in many recipes.
What is ghee and how do you use it in cooking?
Ghee is clarified butter, a technique that involves gently heating butter to remove the water and milk solids. What remains is a golden fat with a delicately nutty aroma. Widely used in Indian cuisine, it can be used for everything from sautéing vegetables and cooking meat to preparing fragrant rice and making sauces. And above all, it pairs particularly well with spices: cumin, turmeric, curry, paprika, cardamom… Sauté them briefly in ghee and their aromas will instantly develop. A simple little trick to add much more depth to your dishes!
Why use ghee instead of regular butter?
The main advantage of ghee in cooking lies in its excellent heat resistance. Because it contains virtually no water or milk solids, it can be heated to a higher temperature than regular butter without burning as quickly. This makes it particularly useful for pan-frying or sautéing spices. Its slightly toasted flavor also adds a distinctive character to dishes without being overpowering. But there's no need to banish butter from your kitchen altogether! Ghee is primarily a different cooking method, especially useful when you want to sear, sauté, or enhance the aromas of spices.
