Best Ghee Brands: Grass-Fed Ghee Compared

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Ghee is butter with the water and milk solids cooked off, which leaves a shelf-stable fat that handles high heat. This guide merges our two ghee buying guides; each product link has been re-checked so the link matches the jar named.

Quick answer: 4th & Heart Original Grass Fed Ghee for an easy everyday jar, Pure Indian Foods Organic Grassfed Ghee if certified organic matters to you.

How we chose

This is a desk-researched comparison, not a lab test. We shortlisted products with a current, verified Amazon listing and compared what can be checked: the ingredient list, what the maker states about sourcing and processing, the package, and how each fat fits the cooking jobs on this site. Sourcing and quality claims below are the manufacturers’ own unless a study is cited. We list no prices because they change daily.

The picks

1. 4th & Heart Original Grass Fed Ghee, 9 oz — Best everyday jar

• Grass-fed ghee (clarified butter), per the listing
• Mild, buttery flavour suited to eggs, rice and sautéing
• Small 9 oz jar: easy to finish before it loses freshness

Good for: scrambled eggs, rice, everyday sautéing

Check price on AmazonAdd to cart

2. Pure Indian Foods Organic Grassfed Ghee, 14 oz — Best organic

• Certified organic and grass-fed, per the listing
• Larger 14 oz jar
• Marketed for sautéing and high-heat cooking

Good for: Indian cooking, tadka, roasting

Check price on AmazonAdd to cart

Or make your own

Unsalted butter turns into ghee in about 20 minutes. Our method: How to Make Ghee at Home. Kerrygold unsalted butter, already on our shop page, is one widely available starting point.

Ghee next to the other traditional fats

USDA FoodData Central values per 100 g, rounded [4–8].

What to look for on the label

• One ingredient: ghee, clarified butter or butter oil. Skip “ghee” spreads that blend in other oils.
• Grass-fed or organic stated on the jar if you care about sourcing.
• Glass and a best-by date. Ghee keeps well sealed, but use a clean, dry spoon.

How to use it

Use ghee wherever butter would burn: ghee scrambled eggs, butter chicken, Indian dal and Persian tahdig. Background reading: What Is Ghee?, Ghee vs Butter, Cooking With Ghee, and our frying fats comparison.

Part of the Traditional Fats Guide.

Want the short list? Everything we recommend across the site is on one page: our seed-oil-free pantry and cookware picks.

Frequently asked questions

What is the best ghee brand?

Both picks here are grass-fed and list a single dairy ingredient. 4th & Heart Original is the widely stocked 9 oz jar; Pure Indian Foods is certified organic and grass-fed in a 14 oz jar.

What is the smoke point of ghee?

A 2024 review in the Journal of Ayurveda and Integrative Medicine puts it at about 250 °C (482 °F), well above butter, because the milk solids that burn have been removed.

Is grass-fed ghee worth it?

Milk from grass-fed cows has more omega-3 fats and CLA than conventional milk (Benbrook et al., 2018), and ghee is made from that milk fat. The difference is real but small per spoonful; buy grass-fed for flavour and sourcing, not as a supplement.

Can I make ghee at home?

Yes. Simmer unsalted butter until the milk solids brown and sink, then strain. See How to Make Ghee at Home.

Sources

1. Institute of Shortening and Edible Oils: Typical smoke, flash and fire points of commercially available fats and oils — lard 240 °C (464 °F), tallow 230 °C (446 °F); deodorized commercial samples, single test each
2. Health benefits of ghee: review of Ayurveda and modern science perspectives, J Ayurveda Integr Med (2024) — ghee smoke point about 250 °C; ghee contains short-chain fatty acids including butyric acid, and CLA
3. Determining the Arrhenius kinetics of avocado oil: oxidative stability under Rancimat test conditions, Foods (2019) — avocado oil smoke point above 250 °C
4. USDA FoodData Central: Fat, beef tallow (SR Legacy 171400)
5. USDA FoodData Central: Lard (SR Legacy 171401) — fatty acid profile per 100 g
6. USDA FoodData Central: Butter oil, anhydrous (ghee) (SR Legacy 173412)
7. USDA FoodData Central: Oil, avocado (SR Legacy 173573)
8. USDA FoodData Central: Oil, soybean, salad or cooking (SR Legacy 171411) — linoleic acid about 51 g per 100 g
9. Benbrook CM et al. Enhancing the fatty acid profile of milk through forage-based rations. Food Sci Nutr (2018) — milk from grass-fed cows had more omega-3 and CLA than conventional milk

Want more recipes like this in one place? browse Savannah's seed-oil-free cookbooks in our shop.