ghee
UK[ɡiː]US[ɡiː]
n
A type of clarified butter used in South Asian cooking, made from the milk of cows or buffaloes.
Etymology
The word 'ghee' entered English in the late 17th century from Hindi 'ghī', which in turn derives from Sanskrit 'ghṛtá', meaning 'sprinkled'. The Sanskrit term is related to the verb 'ghṛ', 'to sprinkle', reflecting its use in religious rituals. This culinary term traveled from its ancient Indo-Aryan origins through colonial trade and cultural exchange, retaining its specific reference to a purified, shelf-stable dairy fat central to South Asian cuisine and tradition.
Analysis
This word is a loanword adopted as a single, unsegmentable unit into English.
Examples
The recipe calls for a tablespoon of ghee to fry the spices.
Many traditional Indian sweets are prepared using ghee for its rich, nutty flavor.
For those who are lactose intolerant, ghee is often a suitable alternative to butter.