버터를 가열하여 수분을 증발시키고 단백질 성분을 걸러내어 만든 정제 버터로, 주로 인도 요리에 사용된다.
A type of clarified butter made by simmering butter and removing the milk solids, widely used in South Asian cooking and traditional medicine.
예문:
"The chef used ghee instead of oil to give the curry a rich, nutty flavor."
"Ghee has a higher smoke point than regular butter, making it ideal for high-heat frying."
"In many Hindu rituals, ghee is offered to the sacred fire as a symbol of purity."