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Here you will find a glossary of ingredients and cooking terms from India and other parts of Asia. We will be updating this area regularly with information as we find it. If you have any specific requests for information please do not hesitate to contact is and we will endeavour to add it to our glossary.

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Glossary

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05 July 2008

Ghee
By @ 10:36 :: 162 Views :: 0 Comments ::

Melting butter in water until the water has evaporated makes ghee. It has a strong floral and aromatic flavour and a very high smoking point, ideal for frying. It was once the main cooking fat used in Indian cooking. Nowadays, vegetable ghee or vegetable oil is used in its place, as they are lower in saturated fat.

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