FAQs about Ghee

How is Just Ghee made, and what makes it special?

Just Ghee is handcrafted in small artisanal batches in London using carefully selected butter. We cook it slowly over precisely controlled heat, allowing the moisture to evaporate and the milk solids to toast naturally before fine filtration. This careful process develops the rich golden colour, deep buttery aroma and distinctive taste found in every jar.

Explore the complete Just Ghee range.

Which Just Ghee products have won Great Taste Awards?

Our Original Grass-Fed Ghee and Nutty Bengali Ghee were each awarded 2 stars at the Great Taste Awards 2025.

Great Taste products are assessed through a rigorous blind-tasting process by independent food experts, without judges seeing the brand or packaging. A 2-star award recognises an outstanding product and is achieved by only around 10% of entries - making these awards a meaningful recognition of our ghee’s taste, aroma, texture and overall quality.

I am lactose-intolerant or sensitive to dairy. Which Just Ghee should I choose?

Many customers with lactose sensitivity choose our Cultured Ghee or A2 Cultured Ghee. Both begin with cultured butter, after which the moisture and milk solids are carefully removed through slow cooking and fine filtration.

However, every Just Ghee product is made from butter and therefore comes from milk. Lactose intolerance is different from a milk allergy. Anyone with a diagnosed or severe milk allergy should seek medical advice before consuming ghee.

Does Just Ghee need to be refrigerated, and how long does it keep?

Just Ghee does not require refrigeration. Keep the jar tightly closed in a cool, dry cupboard, away from direct sunlight and heat. Always use a clean, completely dry spoon to prevent moisture entering the jar. Please follow the best-before date printed on your jar.

Why choose ghee for cooking instead of butter or olive oil?

Ghee has a naturally high smoke point of up to 250°C, making it particularly useful for frying, sautéing, roasting and other high-temperature cooking. Because the moisture and milk solids found in butter have been removed, ghee is less likely to spit or scorch during cooking.

Olive oil remains suitable for many recipes, but ghee offers a distinctive buttery taste and excellent versatility at higher temperatures.

Start with our Original Grass-Fed Ghee.

Original Grass-Fed Ghee: What does it taste like?

Our Original Grass-Fed Ghee has a rich buttery taste with gentle nutty and caramel notes. These develop naturally as the milk solids toast during cooking before being filtered out.

It is our most versatile ghee and works beautifully for frying, roasting, baking, curries, dals, eggs and everyday cooking.

Nutty Bengali Ghee: How is it different from the Original?

Our award-winning Nutty Bengali Ghee is cooked for longer under carefully controlled heat. This allows the milk solids to toast more deeply before filtration, creating a darker golden colour and a bolder roasted aroma.

It is especially delicious melted over hot rice, dal, khichdi, rotis and parathas. Despite its name and naturally nutty aroma, it contains no nuts.

Organic Grass-Fed Ghee: What makes it different?

Our Organic Grass-Fed Ghee is made using certified organic grass-fed butter and is independently certified by the Organic Food Federation under code GB-ORG-04.

It has a smooth, buttery character and is a versatile choice for frying, roasting, baking, curries and everyday cooking.

Chilli Garlic Ghee: How spicy is it, and how can I use it?

Our Chilli Garlic Ghee delivers a warm chilli kick rather than an overpowering heat. It combines ghee with roasted garlic, red chilli flakes and pink salt for a rich, savoury taste.

Use it for eggs, noodles, pasta, fried rice, roasted vegetables, paneer, chicken, pizza crusts or garlic bread.

Spring Onion & Garlic Ghee: What dishes pair well with it?

Our Spring Onion & Garlic Ghee combines grass-fed ghee with spring onions, roasted garlic and a touch of salt. The spring onions bring freshness, while the roasted garlic adds mellow savoury depth.

It works especially well with fried rice, noodles, stir-fries, eggs, salmon, sautéed vegetables, dumplings and toasted flatbreads.

Moringa & Curry Leaves Ghee: What does it taste like, and how can I use it?

Our Moringa & Curry Leaves Ghee is slowly infused with moringa and aromatic curry leaves. It has gentle earthy notes, delicate herbal warmth and a distinctly South Asian aroma.

Use it for tempering dals, cooking curries, roasting vegetables, making savoury rice dishes or stirring through soups and broths.

Kashmiri Saffron Ghee: How should I use it?

Our Kashmiri Saffron Ghee is infused with premium Kashmiri Mongra saffron threads. It has delicate floral notes, a warm buttery aroma and a naturally beautiful golden colour.

It is particularly suited to biryanis, pulao, kheer, halwa, festive sweets and warm milk.

Herbes de Provence & Garlic Ghee: What are the best ways to use it?

Our Herbes de Provence & Garlic Ghee combines aromatic herbs with slow-cooked garlic, creating a rich, savoury ghee with a warm Mediterranean character.

Stir it through freshly cooked pasta or drizzle it over hot pizza for an instant burst of buttery, garlicky and herbaceous goodness. It is also delicious with roast potatoes, mushrooms, vegetables, fish, chicken and warm sourdough.

A2 Cultured Ghee: What makes it different?

Our A2 Cultured Ghee begins with cultured A2 butter sourced from Jersey cows before being slowly cooked and finely filtered.

A2 describes the dairy source used to produce the butter. This ghee has a rich, rounded aroma and distinctive cultured character. It is still made from milk and should not be described as dairy-free or suitable for anyone with a milk allergy.

Cultured Ghee: How does culturing change the taste?

Our Cultured Ghee is made from cultured butter, which develops its character through fermentation before the ghee-making process begins.

This gives the finished ghee a subtle cultured note, a rounded buttery aroma and a slightly deeper, more complex taste than our Original Ghee. It is delicious with rotis, vegetables, rice, dal, khichdi and delicate pan sauces.