Anhydrous ghee is butter.

Anhydrous ghee is a yellow fat made from butter.

Anhydrous ghee, also known as butter, is mainly used in food production, such as making bread with anhydrous ghee, or making cakes, puffs, butter buns, toast bread, etc.

Ghee, derived from Sanskrit, was first used to make lamps and candles in India.

With the spread of Buddhism, ghee was introduced to China, Japan, Nepal and other countries, and became an indispensable ingredient in cooking and religious ceremonies in these countries.

Among nomadic peoples such as Tibetans and Mongolians, ghee plays an important role and is an important oil in cooking, food preservation and daily life.

Ghee has a unique rich taste and aroma, making it an ideal ingredient in cooking and baking.

In Tibetan cooking, butter is an important raw material for making traditional foods such as "Tsampa", while in Mongolian cooking, butter is often used to make cheese, milk tea and other delicacies.