Ghee is a type of clarified butter that originated in ancient India and is widely used in South Asian and Middle Eastern cuisines. It is made by heating butter to separate the milk solids and water from the pure butterfat, resulting in a clear, golden liquid with a rich, nutty flavor and a high smoke point. Ghee is prized for its aromatic taste and is valued for its ability to impart a deep, buttery flavor to dishes without burning easily. It has a long shelf life and is used in cooking, baking, and even in religious rituals and traditional medicine.