Discover the Benefits of Baking with Amisaar Ghee

Discover the Benefits of Baking with Amisaar Ghee

If you haven't tried baking with Amisaar ghee, it's time to start, and we're here to tell you why!

If you've been following along, you probably already know about ghee's amazing versatility. If not, visit our blog to discover all its uses—from hair, eye, lip, and skin care to roasting, sautéing, and baking. You'll uncover the many benefits of this superfood.

Why you Should be Baking with Ghee

But what makes ghee so great? For starters, it has a high smoke point, is extremely shelf-stable, is packed with nutritional benefits, is free from lactose and casein, and tastes fantastic. (No wonder ghee has been revered for 5,000 years!) These qualities are why you should bake with ghee.

Ghee's high smoke point is impressive at 482 degrees. Except for safflower and rice bran oil, this is higher than any other cooking oil and still lower than most baking temperatures. Unlike industrial seed and nut oils with similar high smoke points, ghee is made by gently simmering butter to separate out the milk solids that burn. The remaining pure fat is delicious and buttery tasting.

Ghee is shelf-stable. An unopened jar can last up to nine months when stored in a dark place at room temperature. Once opened, it can stay good for up to six months in a room-temperature cabinet or up to a year in the refrigerator. This longevity is due to the absence of water in ghee, which prevents bacterial growth. However, once you open the jar, keep it away from moisture (like sinks and hot, steamy stoves) to avoid contamination.

Ghee offers numerous nutritional benefits. It's packed with fat-soluble vitamins A, D, E, and K, and is one of the richest natural sources of conjugated linoleic acid. Additionally, it's loaded with omega-3 and omega-9 fatty acids. On top of that, ghee can improve digestion and promote overall gut health.

Ghee is free of lactose and casein, except for trace amounts. When butter is transformed into ghee, the milk solids, including lactose and casein, are removed. These compounds are the primary carbohydrate and protein in milk products and are often responsible for dairy sensitivities.

Absolutely! Ghee offers a unique roasted, nutty, buttery flavor that elevates nearly any dish. Swap out butter and give baking with ghee a try!


In conclusion, baking with ghee presents a multitude of benefits that make it a superior choice over traditional butter. Its high smoke point, extended shelf life, nutritional richness, and lactose/casein-free composition make it a versatile and healthful option for various culinary endeavors. Moreover, its distinctive flavor profile adds depth and richness to baked goods and other dishes, enhancing their overall taste and appeal. So, why not elevate your baking experience by incorporating the goodness of ghee? Give it a try and savor the difference it brings to your recipes!

Back to blog