At a glance
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Cultured, grass-fed ghee made with whole organic garlic and whole organic lemon
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Three sizes: 2 oz, 10 oz and 19 oz
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Savory and bright — aromatics cooked in, not stirred through
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Ingredients: grass-fed clarified butter (milk), organic garlic, organic whole lemon
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Shelf-stable — no refrigeration needed
How to use it
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Greens first. A spoonful into a hot pan with spinach, chard or kale is the single best argument for this jar.
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Roast potatoes in it instead of oil. The garlic browns with them rather than burning on top.
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Finish a steak or a piece of fish with a spoonful off the heat, and let it melt into the resting juices.
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Start with less than you think. The flavor is concentrated; a teaspoon does what a tablespoon of garlic butter would.
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Use a dry spoon, always. Water in the jar is the only thing that will spoil shelf-stable ghee.
How the ghee range compares
| Ghee |
Flavor |
Best for |
Sizes |
| Traditional |
Clean, cultured, nutty |
Anywhere you would use butter or oil |
2 / 10 / 19 / 33 oz |
| Brown Butter |
Nuts and caramel, deeper |
High-heat roasting, baking, sweets |
2 / 10 / 19 / 33 oz |
| Vanilla Dream |
Subtly sweet, vanilla bean |
Cookies, coffee, tea |
2 / 10 / 19 oz |
| Chai Spice |
Cinnamon, cardamom, ginger, pepper, nutmeg |
Oatmeal, butter-coffee, French toast |
2 / 10 / 19 oz |
| Lemon & Garlic |
Bright, savory, whole lemon and garlic |
Greens, potatoes, meats |
2 / 10 / 19 oz |
| Fancy Niter Kibbeh |
Ethiopian spiced, aromatic |
Stews, eggs, popcorn, with berbere |
10 / 19 oz |
✨ Temple Tip — add it at the end, not just the beginning
Most people use a flavored ghee as a cooking fat and stop there. Keep a little back and add a fresh spoonful off the heat — the aromatics that survive the pan are not the same ones you get from a jar straight in, and the difference between the two is most of the pleasure.
Questions we get asked
What does it actually taste like?
Savory and bright — real garlic depth with the lift of whole lemon behind it. Less sharp than raw garlic, less flat than garlic powder.
Can I use it as a straight butter substitute?
For savory cooking, yes. It is strongly flavored, though, so it is not a neutral swap — for that,
Traditional Ghee is the one you want.
Does it contain dairy?
Yes. Ghee is clarified butter, and the ingredient list begins with grass-fed clarified cultured butter (milk). Treat it as a dairy product for allergen purposes.
How do I store it?
Ghee is shelf-stable and does not need refrigeration. Keep the jar sealed, out of direct sun, and always use a dry spoon — water introduced into the jar is the one thing that will spoil it.
What size should I buy?
The 2 oz jar if you want to try it, the 10 oz if you cook most nights. The 19 oz is the one to buy once you already know you like it.
More from the Sacred Kitchen shelf. Plain ghee also belongs in a cup of ceremonial cacao — though this one, with lemon and garlic in it, firmly does not.
Greens, potatoes, a hot pan, and one spoonful. A portion of the proceeds goes to A Greener World®, which supports transparent, humane and environmentally responsible agriculture through third-party verification and investment in sustainability. #TempleOfDesire
