Ghee

Ghee is used in cooking food preparation and processed food manufacturing.

Ghee is a type of clarified butter made by simmering butter to remove water and milk solids (casein and lactose), resulting in a pure, nutty-flavoured fat with a high smoke point, ideal for frying, baking, and sautéing. It is widely used in Indian cuisine, is generally shelf-stable, and is often considered easier to digest than butter. 
Key Features and Benefits of Ghee:
High Smoke Point: Suitable for high-heat cooking like deep-frying and sautéing without burning.
Dietary Advantages: It is lactose-free and casein-free, making it suitable for many with dairy sensitivities

Flavor and Nutrition: Known for its rich, nutty flavor, it is rich in fat-soluble vitamins and free of trans-fats, preservatives, and additives.
Storage: It can be stored at room temperature for extended periods. 

Uses:
Cooking: Ideal for curries, sautéing vegetables, and frying.
Baking: A suitable, flavorful replacement for butter in recipes.
Dietary Application: Often used in Ayurvedic practices and for various traditional dishes. 

Ghee is produced by heating butter to separate the components, allowing the water to evaporate and the milk solids to be removed.