Pronunciation: [ɡˈiːz] (IPA) 
The word "Ghees" is an alternative spelling of the word "Ghee," a type of clarified butter commonly used in South Asian and Middle Eastern cuisine. The IPA phonetic transcription for "Ghees" is /ɡiːz/, where the double "e" sound represents a long vowel sound, and the "s" at the end indicates a plural form. However, it's important to note that the more commonly used spelling for this word is simply "Ghee," without the added "s" at the end.
Ghees refers to a plural form of the noun "ghee." Ghee is a type of clarified butter that is commonly used in Indian and Southeast Asian cuisines. It is made by simmering butter and removing the milk solids, resulting in a rich golden liquid with a nutty flavor and a high smoke point.
Ghees are often used as a cooking and flavoring agent, particularly in traditional Indian dishes. Due to its high smoke point, ghee is ideal for sautéing, frying, and deep-frying as it does not easily burn or break down at high temperatures. It is also frequently used as a spread or condiment, adding a unique taste to dishes like bread, roti, or dosa.
In addition to its culinary uses, ghee is highly valued in Ayurvedic medicine, an ancient Indian system of natural healing. It is believed to have numerous health benefits, such as promoting digestion, improving memory and brain function, and nourishing the skin. Ghee is rich in fat-soluble vitamins, antioxidants, and essential fatty acids, making it a popular ingredient in traditional Ayurvedic remedies.
Overall, ghees are regarded as a versatile and flavorful ingredient in various cuisines and hold cultural and medicinal significance.
The word "ghees" is derived from the Persian term "gīāh" (گیاه), which means "plant" or "herb". "Ghee" is the Anglicized version of "gīāh", which refers to a type of clarified butter commonly used in South Asian cuisine. The term "ghee" came into English usage in the early 19th century.
