Ghee

Ghee is butter that has been gently simmered until the water cooks off and the milk solids separate and are strained away, leaving a golden, nutty-tasting fat. It's a staple of Indian cooking and of Ayurveda, India's traditional system of wellness.

Because the milk solids are removed, ghee contains only traces of lactose and casein, so some people who are sensitive to dairy tolerate it well. It also has a higher smoke point than butter, which makes it handy for sautéing and roasting. It's still a saturated fat, so enjoy it as one of a variety of fats rather than your only one.

Try this: warm a spoonful of ghee and sizzle cumin seeds and onion in it before adding lentils or vegetables. Look for ghee from grass-fed cows.