In English, ghee is often referred to as “clarified butter.” This term describes the process through which it is made, where regular butter is simmered to separate the milk solids and water from the fat, resulting in a concentrated form of butterfat. The removal of milk solids gives ghee its distinct taste, higher smoke point compared to regular butter, and a longer shelf life. The term “clarified butter” is commonly used in culinary contexts and is well-recognized in English-speaking countries.