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Ghee is the Hindi term for semi-fluid clarified butter. Made from cow's-milk or buffalo-milk butter, it is a main source of fat in Indian cookery (although by no means the only one; vegetable oil is also widely used). The word comes from Sanskrit ghritá, a derivative of the verb ghri, ‘sprinkle’, and may be related to Middle Irish gert, ‘milk’.

Subjects: Cookery, Food, and Drink.

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