What is the smoke point of Ghee?

Before knowing the ghee smoke point, we should first discuss the smoke point. As the name alludes, the smoking point is the temperature at which the fat or oil begins to smoke. This is a stage where fat breaks down due to heat and burns. The oil creates a very odor smell and releases free radicals that are harmful for our health. If you prefer high temperature cooking then, ghee is the best option for you.

What is the smoke point of ghee

Ghee has more natural smoke point than other cooking oils used for deep fat frying. It has a much longer smoke point than vegetable oil and cooking oils like olive oil, canola oil and soybean oil. Pure, organic ghee has a smoke point of 250 degrees Celsius (482 °F), and this is significantly higher than the average smoke point of conventional vegetable oils.

In addition, you can use organic ghee for baking and cooking, as well as frying, for many years. It seems that the higher smoke point of the ghee makes the flavor of any dish  last longer. There will be no big changes in taste for this cooking experience. There are many reasons to use ghee in your cooking.

Clarified butter can be used in any number of different recipes, and it adds a wonderful texture. Ghee can be used for cooking in any type of food - from curries, cake, or to make a delicious dessert sauce.