Original Ghee — Organic, Grass-Fed (Ghee Appétit, 300ml)

The Ayurvedic name for ghee — ghṛta — comes from a root that means brightness. There's a reason. When butter is simmered slowly, the water and milk solids fall away and what's left is the most stable, most concentrated cooking fat known to traditional cookery — a clear, fragrant gold that keeps for two years on the shelf. Ghee Appétit's Original is made the long way. British grass-fed organic butter, brought up gently in small batches, the rising solids hand-skimmed and the clarified butter ladled while still warm into glass. You'll find a faint graininess in the jar — that's not a flaw. It's how you know every trace of milk has been driven off. Use it the way you'd use any cooking fat, but more confidently: it doesn't burn like butter, doesn't oxidise like olive oil. Roast potatoes in it. Fry an egg. Spread it on toast. Stir a spoonful into hot chai or coffee. In classical Ayurveda, a teaspoon taken on its own in the morning was considered the most nourishing way to start the day.