Oil:

1. Olive Oil: Olive oil is a widely used oil that is derived from olives. It is rich in monounsaturated fats and has a distinct flavor profile, ranging from mild to robust. Olive oil is commonly used in cooking, dressings, marinades, and dips. Extra virgin olive oil, which is the least processed and has the most pronounced flavor, is often used for drizzling over dishes.

2. Canola Oil: Canola oil is derived from the seeds of the canola plant. It is low in saturated fat and has a neutral taste, making it a versatile cooking oil. Canola oil is suitable for various cooking methods, including frying, baking, and sautéing.

3. Vegetable Oil: Vegetable oil refers to any oil derived from plant sources, such as soybeans, sunflower seeds, safflower seeds, or corn. It is a widely available and affordable option for cooking and baking. Vegetable oil has a neutral flavor and a high smoke point, making it suitable for different cooking techniques.

4. Coconut Oil: Coconut oil is extracted from the flesh of coconuts. It has a distinct flavor and a high smoke point, making it suitable for sautéing, frying, and baking. Coconut oil is commonly used in tropical cuisines, vegan baking, and as a butter substitute.

Ghee:

Ghee is a type of clarified butter that originated in ancient India. It is made by simmering butter, which removes the water content and milk solids, leaving behind a pure, golden fat. Ghee has a rich and nutty flavor and a high smoke point, making it suitable for high-heat cooking methods.

Here are some key points about ghee:

1. Flavor and Aroma: Ghee has a distinct, nutty flavor and a pleasant aroma that develops during the clarifying process. Its flavor adds richness to dishes.

2. High Smoke Point: Ghee has a high smoke point, which means it can withstand high temperatures without breaking down or releasing harmful compounds. This makes it suitable for frying, sautéing, and deep-frying.

3. Lactose and Casein Removal: During the clarifying process, the milk solids in butter are removed, resulting in ghee that is virtually free of lactose and casein. As a result, ghee is often well-tolerated by individuals with lactose or dairy sensitivities.

4. Longer Shelf Life: Ghee has a longer shelf life compared to butter because the removal of milk solids reduces the presence of water and proteins that can cause spoilage. Properly stored ghee can last for months without refrigeration.

5. Nutritional Content: Ghee is rich in fat-soluble vitamins like vitamin A, vitamin E, and vitamin K. It also contains healthy saturated fats and medium-chain triglycerides (MCTs), which are believed to offer certain health benefits.