Vegetable ghee is made from mixture of good quality palm stearin and palm oil together with permitted colour, antioxidant, emulsifier and butter flavouring. It is a light yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid on slight heating. Butter ghee is a type of clarified butter that is prepared by boiling the butter and removing its residue. Ghee is originated from India and widely used in South Asian cuisine and ritual.