Ghee
Butter that has been simmered until its water is gone and its milk solids are removed, leaving pure golden fat.
Also: clarified butter, samna
Ghee is made by cooking butter slowly. The water boils off and the milk solids sink and brown lightly, giving a nutty aroma. The clear fat is then strained. With no water or milk solids, ghee keeps for months without refrigeration and can be heated to a high temperature without burning. It is a main cooking fat across South Asia and is used in Hindu rituals. Similar clarified butters are used in the Middle East and Ethiopia.