At a glance
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Artisan grass-fed cultured butter, slow-cooked in small batches over open flame
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Four sizes: 2 oz, 10 oz, 19 oz and 33 oz
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Dairy solids meticulously removed for a clean, rich texture
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Ingredients: grass-fed clarified cultured butter (milk) — and nothing else
- Use in place of butter, oils and spreads
How to use it
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Treat it as your default cooking fat. Frying, sautéing, roasting — anywhere you would reach for butter or oil.
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Use it where butter would burn. With the solids removed, it takes more heat than butter does.
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Spread it, on toast, on flatbread, on rice.
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Start here if this is your first ghee. Learn what the base tastes like before you move to the flavored jars.
- Dry spoon, sealed jar, no fridge required.
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 — buy the 33 oz once you are sure
Traditional is the one you will get through fastest, because it replaces butter and oil rather than competing with them for a place in the meal. The 2 oz is a taster and the 10 oz is a fair trial — but if it has become your default fat, the 33 oz is the size that matches how you actually cook.
Questions we get asked
What is the difference between ghee and clarified butter?
All ghee is clarified butter, but ghee is cooked further, and here the butter is cultured first. That is where the deeper, nuttier flavor comes from — plain clarified butter is comparatively neutral.
Why does it not need refrigeration?
Because the milk solids and water have been removed. What remains is essentially pure butterfat, which is shelf-stable — provided you keep water out of the jar.
What does ‘cultured’ mean here?
The butter is cultured before it is clarified, the same way cultured butter is made. It develops flavor that uncultured butter does not have.
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.
This is the base of the range; the flavoured jars — Chai Spice among them — all start here. The full pantry is in Sacred Kitchen.
The jar that quietly replaces two others. 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
