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Ghee is a clarified butter that originated in ancient India. It's made by simmering butter to remove water and milk solids, resulting in a concentrated butterfat with a rich, nutty flavor. The process of simmering and straining away the milk solids gives ghee a higher smoke point than regular butter, making it suitable for high-heat cooking methods like frying and sautéing. Ghee is a staple in many South Asian cuisines, where it's used for both cooking and as a topping. It's also used in traditional Ayurvedic medicine and religious ceremonies. It is traditionally made from cow's milk, but can be produced from the milk of other animals, like buffalo or goat.