Clarified from Australian grass-fed butter, this beautiful ghee is slightly caramel in flavour — delicate and superb for cooking.

A traditional base for curries, ghee is also a superb flavor enhancer for sautéing, frying, or anywhere you’d use oil or butter. Eggs fried in ghee are an absolute delight: they brown evenly, develop a rich nutty aroma, and take on a silkier mouthfeel.

How it’s made Ghee is produced by simmering butter (made from churned cream), skimming any foam and impurities, then pouring off the clear golden fat while discarding the milk solids that settle to the bottom. Spices can be added for additional layers of flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source, and how long the butter is cooked — our use of Australian grass-fed butter gives this ghee its clean, slightly caramel notes.

Benefits & practical notes

• Shelf stability: Properly clarified ghee with all water removed does not require refrigeration; store in an airtight container.

• High smoke point: With a smoke point around 482°F (250°C), ghee is an excellent choice for high-heat cooking and deep frying.

• Traditional uses & reported benefits: Ghee has long been used in Ayurvedic practice and cooking. It’s traditionally reported to support digestion and memory, help wound healing, and exhibit antioxidant properties.

Storage & shelf life

• Shelf life: 12 months from production date (see top of lid for “best before”).

• Storage: Keep in a cool, dry place out of direct sunlight. Use an airtight container after opening.

Cooking tips

• Use in place of butter or oil for frying, roasting, or basting.

• Add a spoonful to finished dishes to deepen flavor and add gloss.

• Use for eggs, sautéed greens, pan-seared meats, and traditional curries.

Savor the clean, caramel-noted richness of grass-fed ghee — versatile, stable, and exceptional for both everyday cooking and special recipes.