@purplespark: Ghee is clarified butter. It is used in Asian and Middle Eastern cooking. Most Indian cuisine contains ghee.
When you heat butter, the moisture and the fat separates. Basically, if you put the butter in a saucepan and melt it, the solid part goes to the bottom and the oily part stays at the top. That oily part (also called butter fat) is spooned out. That is the clarified butter, or ghee.
It is great for sautéing vegetables.