Oil and ghee are widely used cooking fats with distinct properties. Oil is derived from plant sources like seeds, nuts, or fruits, while ghee is clarified butter made by simmering butter to remove milk solids. Ghee’s rich flavor and high smoke point make it perfect for frying and traditional recipes.

Oils like olive oil and sunflower oil are valued for their heart-healthy unsaturated fats. Ghee is popular in South Asian cuisine and Ayurveda, known for aiding digestion and boosting immunity. While ghee is rich in saturated fat, oils often provide healthier options with unsaturated fats.

Both enhance the flavor and texture of dishes, and the choice depends on cultural preferences and dietary needs. Moderation is key for both to maintain overall health.