Most of us, regardless of cultural background, likely have a bottle of soy sauce in our pantry or refrigerator. The same goes for condiments and staples like olive oil, sriracha and other hot sauces, a variety of vinegar, and, increasingly, items like curry paste, gochujang and hot honey. But ghee, the caramelized and clarified butter essential to traditional Indian cooking? If you’re not of South Asian descent or a particularly avid cook, you’re unlikely to have a jar sitting in your cupboard.
Read More
