Ghee is a type of clarified butter, originating from Bangladesh. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

Ghee is typically prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling time.