Ghee

It is known as clarified butter, is a traditional and widely used cooking fat that originates from India. It has a rich history and plays a significant role in Indian, Middle Eastern and some Southeast Asian cuisines.
It is produced by simmering unsalted butter to separate the milk solids and water from the pure butterfat. This process involves heating the butter until it melts and then allowing it to simmer. As it simmers, the water content evaporates and the milk solids separate and sink to the bottom. The remaining clear, golden liquid is strained to remove the solids, leaving only the pure, clarified butterfat.
Benefits:
Ghee contains fat soluble vitamins A, D, E and K which are essential for various bodily functions, including maintaining healthy skin, eyes, bones and robust immune system.
In Ayurvedic medicine, ghee is believed to aid digestion by lubricating the digestive tract and promoting the absorption of nutrients. It is sometimes recommended for individuals with digestive issues.
Ghee is used topically in some culture to moisturize the skin and promote wound healing.
Due to its low moisture content and lack of milk solids, ghee has a long shelf life, making it resistant to spoilage and rancidity.