Foods prepared with ghee are very easily absorbed by the body. Due to its special production method, ghee can be stored without refrigeration. It is ideal for cooking, frying, baking, braising, and steaming. Traditionally, in Indian Ayurvedic cuisine, spices are briefly roasted in ghee before use. This releases their full aroma. Since ghee is pure, clarified butterfat, it is also well tolerated by people with lactose intolerance. NOTE: Ghee is a natural product. At room temperature, it can be partly solid and partly liquid. During the transition from liquid to solid, granular structures may form due to fat crystallization processes; these are characteristic of the product and do not affect its quality in any way.