PureSoul Ghee Butter is a golden, clarified butter made from premium grass-fed, pasture-raised New Zealand dairy. Through a slow, careful process of gently heating butter, the milk solids and water are removed - leaving behind a clean, pure cooking fat with a rich golden colour and a warm, nutty aroma.
Ghee has been used for centuries across traditional cooking cultures, valued not just for its flavour but for its purity and versatility. It is butter, refined - with the milk solids removed so it becomes naturally shelf-stable and more suitable for a wide range of cooking methods.
In everyday cooking, ghee is the kind of ingredient you reach for constantly. It melts effortlessly into a hot pan for sautéing vegetables, adds richness to scrambled eggs, and brings depth and fragrance to curries, dals, and rice dishes. It's perfect for roasting, giving vegetables a golden, caramelised edge, and works beautifully in baking where it enhances flavour with a subtle buttery sweetness.
With a high smoke point and clean finish, PureSoul Ghee performs well across medium to high heat cooking, making it a dependable all-rounder in the kitchen - from quick weekday meals to slow, layered dishes built on flavour.
PureSoul Grass-Fed Ghee Butter is everyday cooking made simpler and more flavourful - a pure, traditional fat that brings warmth, richness, and ease to modern kitchens.
PureSoul Ghee is an everyday kitchen staple that can be used anywhere you'd normally reach for butter or cooking oil. Its rich, buttery flavour and high smoke point make it incredibly versatile across sweet and savoury cooking.
Cook eggs – Fry, scramble or make omelettes with a rich, buttery finish.
Sauté vegetables – Perfect for mushrooms, greens, onions, garlic and seasonal vegetables.
Stir-fries – Use in place of oil to bring depth of flavour to meat, tofu and vegetables.
Roast vegetables – Toss potatoes, pumpkin, cauliflower or carrots with ghee before roasting for beautifully caramelised edges.
Finish curries, dals & rice – Stir through just before serving for added richness and aroma.
Spread on toast or warm sourdough – Enjoy as a buttery alternative.
Bake with it – Replace butter or oil in cakes, muffins, biscuits and slices for a subtle nutty flavour.
Make homemade granola – Melt with honey or maple syrup to create crisp, golden clusters.
Drizzle over popcorn – A delicious alternative to melted butter.
Add to pancakes or porridge – A spoonful adds warmth, richness and flavour.
Cooking Tips
Use 1–2 teaspoons for everyday cooking.
Substitute ghee for butter or cooking oil in most recipes.
Ideal for sautéing, roasting, frying, baking and finishing dishes.
No refrigeration required, simply store in a cool, dry place and always use a clean, dry spoon.
100% Grass Fed Clarified Butter
Returns & Refunds Policy
At The Spice People, we want every purchase to bring joy and inspiration to your kitchen. If for any reason you are not completely satisfied, we are here to assist.
Returns
Due to the nature of our spices and perishable products, we are unable to accept returns for opened items. If your order arrives damaged, defective, or incorrect, please contact us within 7 days of delivery at hello@thespicepeople.com.au with your order number and a photo of the item, and we will resolve it promptly.
Refunds
Once your claim has been reviewed, we will provide a full refund or replacement at no extra cost for eligible items. Refunds are returned to your original payment method and typically take 5–10 business days to process.
Exchanges
We do not offer direct exchanges at this time. If an item was sent incorrectly or is damaged, we will gladly provide a replacement.
Shipping Costs
Shipping fees are non-refundable, except where the return is due to our error (damaged, defective, or incorrect items).
Contact Us
For any questions or assistance, reach out to us at hello@thespicepeople.com.au. We are committed to ensuring your experience with The Spice People is seamless, satisfying, and flavorful.
Note: By shopping with The Spice People, you agree to this Returns & Refund Policy.
