Ghee is commonly created by simmering butter until the milk solids caramelize and sink to the bottom of the pan, giving it a nutty flavor. At that point, the solids are strained out, leaving pure butterfat, which increases its shelf life.

Ghee is in the Inception stage. It’s considered a premium ingredient that can be found mostly on fine-dining menus and at ethnic independents.

Protein Bar & Kitchen, a Chicago-based fast-casual chain with more than 15 units, scrambles eggs with grass-fed ghee for its various breakfast scrambles. One of them, the AM Bowl 30, also includes turmeric-roasted cauliflower, butternut squash, almonds, spinach, kale and a hemp-seed blend.