There's a jar of ghee sitting next to my stove, and honestly, it does far more work than most things in my kitchen.
Most people think of ghee as just a cooking fat. And it's brilliant for that. But once you've got a good jar of it, you start finding all sorts of uses, some in the kitchen and a few you might not expect.
So here are ten of our favourites.
In the kitchen
1. Searing and frying
This is where ghee shines. Its high smoke point (around 250°C) means you can get the pan properly hot and sear meat or veg to golden, crispy perfection, without your cooking fat burning or turning bitter the way butter does. It's exactly why ghee is our go-to fat for cooking steak.
2. Roasting
Toss potatoes or root veg in melted ghee before they go in the oven and you'll get the crispiest, nuttiest results. It's the closest thing to restaurant roast potatoes you'll manage at home.
3. Toasting bread
Spread a thin layer on bread and toast it in the pan until golden. All the buttery flavour, none of the lactose. If dairy usually doesn't sit well with you, here's why ghee works for lactose-intolerant eaters.
4. Sautéing
Onions, garlic, greens, whatever your weeknight dinner needs. Ghee brings a rich, nutty depth that plain oil just doesn't.
5. Finishing soups and sauces
A spoonful stirred through at the end adds a lovely golden richness. It's a small thing that makes a big difference.
6. Baking
Ghee swaps in beautifully for butter in most bakes, giving a richer, nuttier crumb. We've got a whole guide on baking with ghee if you want to get stuck in.
7. In your coffee or oats
A little ghee blended into morning coffee or stirred through porridge is rich, satisfying and keeps you fuller for longer. Popular with the keto and bulletproof crowd for good reason, and we've got a bulletproof coffee recipe to get you started.
8. Popcorn
Drizzle melted ghee over fresh popcorn with a pinch of salt. Dangerously good, don't say we didn't warn you. (Yes, there's a ghee popcorn recipe too.)
Beyond the kitchen
Here's where it gets interesting. Ghee has been used topically in Ayurveda for centuries, valued as a nourishing oil for skin and hair. A few ways people use it:
9. Lip balm and dry-skin treatment
A tiny bit works a treat on chapped lips, rough heels, elbows and cuticles. It's just nourishing fat, no preservatives or synthetic anything.
10. Hair mask and gentle makeup remover
Blended with a complementary oil and worked through the ends, ghee makes a rich conditioning treatment. Warmed slightly on the fingertips, it also lifts eye makeup gently, nothing harsh, nothing stripping. (Go easy though, a little goes a long way.)
One heads-up: ghee is an oil, and oils stain fabric. If you're using it on your skin, keep a designated towel handy and let it absorb before it meets your clothes, bedding or good couch. 😊
Why it's worth keeping a jar on hand
What makes ghee such a keeper is that it just sits there, ready. No fridge needed. Stored somewhere cool and dark with the lid on and a clean, dry spoon, a jar lasts for ages, so there's always some on hand whether you're cooking dinner or sorting out dry winter skin.
It's naturally lactose- and casein-free too, and there's a reason ghee has been treasured for so long. It's rich in butyric acid, which feeds the good bacteria in your gut and supports digestion, and it carries the fat-soluble vitamins A, D, E and K that come with proper grass-fed butter, the same vitamins your body leans on for everything from healthy skin to calcium absorption. Ghee is also known for increasing the bioavailability of the food you eat, helping your body actually absorb all that goodness. If you want the full rundown, we've listed our top health benefits of ghee separately.
One honest, hardworking jar that earns its spot on the bench.
What makes a good ghee?
Not all ghee is equal, and it's worth knowing the difference. A good one starts with proper grass-fed butter and is simmered slowly, so the milk solids brown and are filtered away, leaving pure golden butterfat. Cheaper versions cut corners, and some products sold as ghee are really something closer to AMF (anhydrous milk fat), which isn't the same thing at all. If you're curious how ghee compares to plain clarified butter, we've broken that down too.
How long does ghee last once opened?
Kept at room temperature somewhere cool and dark, it stays good for months. Pop it in the fridge and you'll stretch that out to around a year, though most jars never last that long.
Where is OMGhee made?
Right here in Adelaide, South Australia, handcrafted in small batches with our slow seven-hour simmer, and shipped straight to your door. If you're wondering where to buy good ghee in Australia, we've got you covered.
Give it a go
However you start, whether it's crispy roast potatoes or a bit of lip balm in a pinch, you'll soon see why that jar earns its place by the stove.
You can grab a jar of our Australian Certified Organic, grass-fed ghee right here.
Same food. Same kitchen. Change what you cook it in.
