Desi Ghee vs Cooking Oil-Which should you cook with?

Growing up, I always noticed how ghee was used in abundance at home, aside from its obvious use in the kitchen; it was massaged onto my skin and hair and was looked at as a natural remedy for sinuses and sore throats. I was made to believe that it was the most delicious thing. Today not much has changed—I have however swapped my grandmother’s jars of homemade ghee to glass bottles from the superstore.

Desi Ghee

Typically, desi ghee is made from cow’s milk and it is continuously churned by heating white butter. The sweet and nutty flavor is not as assertive as other oils. It is interesting to note that the use of ghee dates back to ancient India when cooking oils didn’t even exist. The Vedas view this golden fluid as the ‘first and most essential of all foods’. Bengalis and Gujaratis use it as a garnish for kichdi, while Rajasthanis devour it with dal-baati. Let’s not forget the delicious dollop that is added to Punjabi Halwa—which honestly makes a world of a difference. Ghee has a high melting point, so it doesn’t burn as easily. Hence, this makes the ingredient ideal for Indian cooking, which requires a lot of sautéing.

Natural/ Cooking Oil

On the other hand, is defined as any natural, non-polar chemical substance. In ambient temperatures, it appears to be a viscous liquid. As we know, oil is widely used for cooking, baking, and frying. It is produced in two dominant ways: First, it is extracted from a seed, nut or a fruit. Next, it undergoes refinement to alter the appearance, texture, smell, and taste. In South Asian and Middle Eastern countries, a meal without ‘ghee’ is considered to be incomplete, whereas the same meal is rendered to be tasteless if not cooked in oil and spices. The bottom line is that both ghee and oil are used to enhance the flavor of a given dish.

Ghee is regarded as the ‘ideal cooking oil’ because of its many healing properties. Its light flavor aids in digestions and improves absorption. Additionally, it strengthens our memory, brain, nervous and immune system. Furthermore, ghee lubricates joints and connective tissues, allowing us more flexibility. Overall, it helps to stimulate a healthy flow of fluids throughout the body.

Alternatively, oil feels heavy to the stomach and the use of bad oil can cause indigestions and clogged arteries, amongst other problems. That being said, oil does have certain benefits—it consists of the essential trans fats that are necessary for our body and brain to function properly. Coconut oil and olive oil are commonly used to control weight.

Thus, oil and ghee are fairly delicate and healthy fats in their own respect. It is their use, in moderate amounts that makes all the difference. To order ghee online logon to

Below is a cohesive comparison between oil and ghee that highlight all the benefits and major differences.





It is defined as any neutral, nonpolar chemical substance, which is a viscous liquid at ambient temperatures.

It is defined as a type of butter that has been clarified by boiling to the point of separation of the oil from the butter.

Made from

It is made from animal, plant or synthetic fat.

It is made from the milk of animals.

Consists of

It contains:

  • Mono-saturated fats

  • Poly-saturated fats and

  • Trans fat

It contains:

  • High anti-oxidants

  • Vitamins A, D K, and E.


It burns easily as compared to ghee.

It does not burn easily as compared to oil.


It has a low stability as compared to ghee.

It has high stability as compared to oil.

Shell life

It has a low shelf life, cannot be stored for long.

It has a high shelf life and can be stored for long.

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