Ghee is a unique product with excellent properties. It contains no milk sugar. The rendered vegetable mixture is completely free of lactose and casein, so it can be used even by people who are allergic to milk products or lactose intolerant. The product contains much short fatty acid. The rendered vegetable ghee contains much more short chain fatty acid than the dairy butter, primarily butyrate, which is significantly effective for human body. This compound has anti-inflammatory properties and helps to prevent cancer, improves digestion, supports blood sugar level, helps to slim the body and recover cardiovascular system. It is defined by a higher burning point. This indicator is approximately 176 °C for butter and 232°C for ghee. Why is it so important? It is important because the higher burning point of the product is the better cooking properties it has, since it does not oxidize and does not burn when being heated for a long time. Oxidized fats have the strongest negative effect on the body. When heated under high temperatures, the ghee does not burn out, thus products of combustion and carcinogenic substances are not being formed. The ghee is represented by brands “Imperiya Vkusa” and “Tsarskaya” which conform to the international standards.