Butter, margarine, and ghee are three popular options, but they each have distinct characteristics, flavours, and health benefits. So, which one is best for your kitchen?

Butter is a staple in most kitchens and has been used for centuries. Made from churned cream, butter is rich, creamy, and packed with flavour. It contains saturated fats, which have long been debated in the health world, but it also provides essential fat-soluble vitamins like A, D, E, and K.

Adds a rich, natural flavour to baked goods, sauces, and spreads.

Contains beneficial fatty acids that may support gut health.

No artificial additives or preservatives if you opt for real butter.

However, butter does contain lactose and milk proteins, so it may not be suitable for those with dairy intolerances. It also has a relatively low smoke point (about 175°C), making it less ideal for high-heat cooking.

Margarine was originally created as a cheaper alternative to butter, and over time, it has evolved into a household staple. Made from vegetable oils, margarine contains mostly unsaturated fats, which are generally considered better for heart health.