Low Histamine Turmeric Garlic Ghee
Cooking fat is one of those sneaky places where histamine can hide — aged butters, certain oils, and fermented additions all add up fast. This golden ghee sidesteps those concerns beautifully by starting with fresh unsalted butter and carefully clarifying it low and slow until the milk solids are strained away entirely, leaving behind a pure, shelf-stable fat that's far gentler on sensitive systems. The addition of ground turmeric and black pepper gives it a warm, earthy depth, while garlic-infused olive oil brings that savory allium flavor without the need for raw or fermented garlic. The result is a richly aromatic cooking fat that smells incredible and makes everything it touches taste more interesting. Drizzle it over roasted vegetables, use it to sauté proteins, or simply melt a spoonful into a bowl of rice — it elevates the simplest meals without any fuss. Stored in a clean glass jar, it keeps well at room temperature for up to two weeks or in the fridge for up to two months, so you always have a safe, flavorful option on hand.
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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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