Below is a list of all known varieties for Butter Oil (Ghee). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anhydrous Milk Fat (AMF) | Highly purified butterfat with virtually all moisture removed. Used in commercial food manufacturing for texture and flavor. |
| Brown Butter (Beurre Noisette) | Butter heated until the milk solids separate and brown, giving the fat a rich, toasted, nutty aroma and flavor, used in French sauces and baking. |
| Brown Butter (Powdered) | A commercial ingredient where brown butter has been dehydrated into a powder. Used by food manufacturers for its concentrated, nutty flavor in seasoning blends and coatings. |
| Cultured Brown Butter | Butter made from cultured (fermented) cream that is then browned, resulting in a rich, tangy, and complexly nutty butterfat, used in high-end French cuisine. |
| Ghee (Buffalo Milk) | Ghee made specifically from Buffalo milk butter, which has a higher fat content than cow milk, resulting in a slightly whiter ghee with a different flavor profile. |
| Ghee (Clarified Butter) | Butterfat separated from milk solids and water. It is known for its high smoke point, nutty flavor, and use in South Asian and Middle Eastern cooking. |
| Ghee (Cultured) | Ghee made from butter that was churned from cultured (fermented) cream. It has a slightly tangier, more complex flavor profile than ghee made from sweet cream butter. |
| Ghee (Herb Infused) | Ghee that has been infused with dried herbs and spices (e.g., turmeric, ginger, garlic). Used for traditional cooking and medicinal preparations. |
| Ghee (Infused/Herbal) | Ghee infused with traditional Ayurvedic herbs (e.g., Brahmi, Ashwagandha) or common spices. Used for specialty cooking and medicinal purposes. |