ghee

name

1. A surname.

noun

Etymology: Borrowed from Hindustani گھی (ghī) / घी (ghī), traditionally explained as from Sanskrit घृत (ghṛta, “sprinkled”) (See घृत entry 3 for details). First attested in the late 17th century.

1. A type of clarified butter used in South Asian cooking.

   “Of the medicines for relaxing the body; ghee, oil, charbi, marrow, and such are to be used; of these ghee is the best, as it is produced from milk, which is obtained from the cow.”

   “A Hindu manual of erotology suggests boiled ghee, drunk in the morning, in the spring time, as a healthful, strengthening beverage.”

2. Vegetable oil for cooking.

   “There are two kinds of ghee. Usli ghee or clarified butter is used rarely, partly because of its expense and partly because Indians consider it "heavy". The more commonly used ghee is a mixture of various vegetable oils.”