Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Pakistani, and Iranian cuisine) cuisine and ritual.
The word ghee comes from Sanskrit: घृत (ghṛta, 'sprinkled') and has several names around the world (Bengali: ঘী ghi, Punjabi: ਘਿਉ ghio, Hindi: घी ghī, Gujarati: ઘી ghi, Maithili/Nepali: घ्यू ghyū, Urdu: گھی ghī, Oriya: ଘିଅ ghiô, Marathi/Konkani: तूप tūp, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് ney, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: سمنة samna, Persian: روغن حیوانی roghan-e heivâni, Georgian: ერბო erbo, Indonesian: minyak samin, Malay: minyak sapi, Hausa: man shanu).
Read more about Ghee: Preparation, In Hinduism, Culinary Uses, Medicinal Uses, Nutrition, Outside South Asia