Why ghee is not allowed in flight? It is a common question for air passengers. Like all liquids and gels, Ghee is subject to the TSA’s 3-1-1 rule for carry-on items. This means that ghee must be placed in a quart-sized bag, less than 3.4 ounces (100 milliliters) per item. Ghee remains in a semi-solid state at room temperature, and it may not be allowed in carry-on baggage in larger quantities, depending on the airline and TSA regulations.

Why ghee is not allowed in flight? More insights…

Additionally, ghee is a perishable item, which may not be allowed in checked baggage due to temperature control and safety concerns.

Ghee is not allowed to be carried on flights for several reasons. Here are some possible reasons:

• Inflammable product status: Ghee is highly flammable due to its high-fat content, making it a potential fire hazard on airplanes. Any flammable liquids or gases are generally not allowed on flights for safety reasons.
• Liquidity: Ghee is mostly liquid at room temperature, which means it falls under the TSA’s 3-1-1 rule for liquids in carry-on bags. This rule limits the quantity of liquids, gels, and aerosols that passengers can bring in their carry-on luggage to containers that are 3.4 ounces (100 ml) or less per item, and all these items must fit into a single quart-sized clear plastic bag.
• Spoilage: Why ghee is not allowed in flight? Ghee can spill easily, especially if not stored properly. Changes in temperature and pressure can cause a leaking hazard, which can cause an unpleasant odor and make passengers uneasy.
• Cultural significance: Some airlines may choose not to allow ghee on board out of respect for cultural and religious dietary restrictions. Ghee is a delicate dairy ingredient in Indian and South Asian cuisine, and many people consider it sacred.

Now you know why ghee is not allowed in flight. It is always wise and safe to check with your airline before your flight to confirm their policies regarding ghee and other food items to be carried in your handbag or your carry-on luggage.

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