What is the smoke point of ghee?

by Milkio Foods Grass-Fed ghee from New Zealand

What is the smoke point of ghee is all about the burning-point of the oil. While discussing the advantages of ghee it is important the smoke point of ghee. Pure ghee offers a smoke point, which is 250 °C (482 °F), and it is higher than any common cooking oils.

It means ghee acts more stable against high-temperature exposure than cooking oils like sunflower oil, canola oil, rice bran oil, etc. For high-temperature cooking, (deep-frying, baking, sautéing, slow cooking) ghee (clarified butter) is a better choice as the risk of generating free radicals in the body remains under better control.

Usually ‘smoke point’ refers to the temperature at which an oil or fat gets broken and starts producing a nonstop bluish smoke that becomes noticeable. Higher the smoke point of the oil, it is a safer option for healthy cooking, and especially it works well for controlling the cardiac health of people, leading a usually active and balanced lifestyle.

Ghee is used worldwide not just because of its health benefits but also for its versatility and the high smoke point is one of them.

Versatility is cooking: Because of the high smoking point, you can use ghee in cooking different dishes.
More stability for culinary use: It’s stable against high-temperature cooking.
Health friendly cooking oil: This is a safe cooking oil that offers plenty of health benefits.

Always try to use good-quality organic ghee. You can try Milkio ghee made in New Zealand. Milkio Ghee is the fatty product derived exclusively from highly nutritious premium quality organic butter of organic cow milk. The product is produced from organic pasteurized butter of grass-fed cow milk. The butter has undergone adequate heat treatment to ensure microbial safety and is free from any added preservatives, colour, flavour or other additives.