The smoke point of ghee is an important part of ghee health benefits and ghee-cooked food safety. The smoke point of ghee is higher than common cooking oils. Premium ghee offers a smoke point of 250 °C (485 °F), higher than any standard cooking oil used in the market. Typical Smoke Point Range What is the smoke point: the Concept The smoke point refers to the specific temperature at which an oil or fat breaks down and releases smoke. It is an essential factor to consider when cooking or frying with oil, as exceeding the smoke point, the oil can produce harmful compounds and unpleasant flavors. Different oils have different smoke points; for example,  the smoke point of ghee is 485 degrees Fahrenheit. Why Smoke Point Matters in Cooking The smoke point is critical in cooking because exceeding it can have several negative effects. When an oil reaches its smoke point or flash points, it breaks down. It starts releasing smoke and produces potentially harmful compounds. The breakdown of oil often leads to adding unpleasant flavors to the food, spoiling the oil’s nutritional value. Choosing oils with high smoke points, like ghee, helps maintain food quality and safety. Smoke point of ghee is higher than cooking oils and animal fats used for cooking. The smoke point of Ghee: Benefits of Ghee’s High Smoke Point Now if the question is “What is the smoke point of ghee” the smoke point is also called the burning point or the oil’s flash point. It is the temperature at which an oil/fat gets broken and starts producing a nonstop bluish smoke that becomes noticeable. Higher the oil’s smoke point, it is a safer option for healthy cooking, and it especially works well for controlling the cardiac health of people, leading a usually active and balanced lifestyle. The smoke point of ghee: There are five immediate benefits of the high smoking point of ghee. These are, Factors Affecting the Smoke Point of Ghee Yes, you have read it right. there are certain factors that can affect the smoke point of ghee including the method of preparation, purity, and the presence of impurities or residues. Here’s a detailed look at how these factors affect the smoke point of ghee: 5 Cooking Tips to Avoid Reaching the Smoke Point of Ghee For example, you may try Milkio grass-fed ghee, a USFDA-approved manufacturing facility-manufactured product which is made with the finest ingredients and under stringent quality check. About Milkio Grass-fed ghee: Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten. The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen. Milkio Ghee is a carb, sugar-free product safe for the consumption of lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.  Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance. If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs. Reference Links : Read More: