Ghee offers higher smoke points than common cooking oils at 250 °C (482 °F). It means ghee acts more stable against high-temperature exposure than other common cooking oils. The presence of healthy fatty acids in ghee and no-water content in ghee dairy oil is the reason behind ghee’s higher smoke point.
The exact smoke point can vary depending on factors such as the quality of the ghee and how it was processed.
Ghee is a type of clarified butter with milk solids removed, giving it a higher smoke point than regular butter.
This high smoke point makes ghee suitable for high-temperature cooking methods such as frying and sautéing.
It also imparts a rich, nutty flavor to dishes, which is why it is often used in Indian and South Asian cuisine. However, it’s essential to avoid heating ghee beyond its smoke point to prevent it from burning and developing a bitter taste.