ghee

• ghi

From Hindi घी (ghī) / Urdu گھی‎ (ghī), from Sanskrit घृत (ghṛta, “sprinkled”). Attested in English since the late 17th century.

• enPR: gē, IPA^(key): /ɡiː/
• (South Asian) IPA^(key): [ɡʱiː]
• Homophone: gi
• Rhymes: -iː

ghee (usually uncountable, plural ghees)

1. A type of clarified butter used in South Asian cooking; usli ghee.
   • 1845, T.A. Wise, Commentary on the Hindu System of Medicine‎, page 140:

     Of the medicines for relaxing the body; ghee, oil, charbi, marrow, and such are to be used; of these ghee is the best, as it is produced from milk, which is obtained from the cow.

2. (India) vegetable oil for cooking.
   • 1973 Madhur Jaffrey - An Invitation to Indian Cooking

     There are two kinds of ghee. Usli ghee or clarified butter is used rarely, partly because of its expense and partly because Indians consider it "heavy". The more commonly used ghee is a mixture of various vegetable oils.

• butter oil
• clarified butter

• “ghee” in Merriam–Webster Online Dictionary.

ghee m (plural ghees)

1. ghee (South Asian style clarified butter)