Ghee, also known as clarified butter, has been utilized for thousands of years in Ayurveda as a therapeutic agent. In ancient India, ghee was the preferred cooking oil.
Ghee is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine.
A study on a rural population in India revealed a significantly lower prevalence of coronary heart disease in men who consumed higher amounts of ghee.
As a human food, ghee has been accepted universally as superior fat to other fats, mainly because of its characteristic short chain fatty acids content, which are responsible for its better digestibility and anti-cancer properties.
Ghee is also an important source of fat soluble vitamins (A, D, E, K) and essential fatty-acids (linolenic acid and arachidonic acid), apart from having rich and pleasant sensory properties.
Ghee is believed to be a coolant, capable of increasing mental power, physical appearance, curative of ulcers and eye diseases.
(Source of Information: researchgate.net, Wikipedia & ncbi.nlm.nih.gov)