Ghee & Oils

Vegetables ghee typically refers to vanaspati ghee, a type of vegetable-based fat that is designed to mimic the texture, appearance, and taste of traditional dairy ghee (clarified butter), but is made from hydrogenated vegetable oils instead of animal milk.

Key Characteristics of Vegetable Ghee (Vanaspati Ghee):

• Source: Made from partially hydrogenated vegetable oils (such as palm oil, soybean oil, or cottonseed oil).

• Texture & Color: Has a grainy texture and yellowish color similar to traditional ghee.

• Taste & Aroma: Sometimes flavored with diacetyl or other additives to resemble dairy ghee.

• Shelf Life: Longer shelf life than dairy ghee due to lower moisture content and added preservatives.

• Cost: Cheaper than pure ghee, making it popular in commercial cooking and baking.

• Nutritional Note: Contains trans fats due to the hydrogenation process, which have been linked to health concerns like heart disease.

Common Uses:

• Frying and deep-frying

• Indian sweets (like halwa or ladoos)

• Baking and general cooking in regions where ghee is preferred

Health Tip:

While it mimics ghee, vegetable ghee is less healthy due to trans fats. Many health-conscious consumers now avoid vanaspati and opt for pure ghee or healthier oils like coconut or olive oil.