Capsaicin Free Turmeric Garlic Ghee
Homemade ghee is one of those kitchen projects that feels far more impressive than the effort it actually requires, and this golden, aromatic version takes the concept somewhere truly special. Slowly simmering butter until the milk solids caramelize and the liquid turns clear and amber is a meditative process, and the reward is a rich, nutty fat with incredible depth. Earthy turmeric and a whisper of black pepper fold right into the warm ghee, giving it that gorgeous golden hue and a warmth that comes entirely from spice rather than heat. The garlic-infused olive oil stirred in at the end adds a savory, mellow note that makes this spread feel almost luxurious. For anyone navigating capsaicin sensitivity, this recipe is a genuine find — it delivers bold, layered flavor without a single chile, hot pepper, or spicy ingredient in sight. Spread it on toast, stir it into rice, or use it as a finishing fat for roasted vegetables and you'll wonder how your pantry ever managed without it. Stored in a glass jar, it keeps beautifully on the counter for weeks, ready to upgrade whatever you're cooking next.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 tsp ground turmeric
- 2 tbsp garlic-infused olive oil
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Place the butter in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Continue cooking over low heat, undisturbed, for 20–25 minutes, until the milk solids sink to the bottom and turn light golden, the foam on the surface subsides, and the liquid butter is clear and amber-colored. Watch closely in the final few minutes — the solids can darken quickly.
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