Ghee (Marathi तूप, Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə घृत "sprinkled"; also known in Egyptian Arabic as سمنة, samna, meaning "ghee" or "fat") is a class of clarified butter that originated in the Indian subcontinent , and is important in Indian and Egyptian cuisines also in Ethiopian/Eritrean cuisines. Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.