Ghee, a clarified butter from milk, is a traditional Indian food with significant cultural and culinary importance. It is also a key ingredient in Ayurveda, an ancient system of medicine. Recent scientific research has shifted focus from the negative health effects of dairy fats to their functional benefits, including those of ghee. Ayurveda literature extensively describes ghee's therapeutic potential, categorizing it based on milk source, processing, maturation, and physical phase. A review of Ayurvedic texts found 774 mentions of ghee, the highest among milk-based products, grouped into 15 benefit clusters. Modern scientific literature, however, focuses more on cardiovascular health, wound healing, and skin health, while Ayurveda emphasizes cognitive benefits, gastrointestinal health, and nourishment. The study compared Ayurvedic and modern literature, highlighting differences in focus areas. Ayurveda's detailed classification of ghee types based on source, processing, and phase suggests varying health benefits. Modern research on ghee's fatty acid profile indicates potential roles in anti-inflammatory, antioxidant, and brain health functions. Despite some conflicting findings, ghee's potential in improving cardiovascular health, immune function, and managing skin and wound conditions is noted. The study underscores the need for further research to explore ghee's therapeutic potential, particularly in cognitive, gastrointestinal, and dermatological health, and to establish guidelines for its consumption. Ghee's unique fatty acid composition and its role as a carrier for medicinal ingredients present promising areas for future research.Ghee, a clarified butter from milk, is a traditional Indian food with significant cultural and culinary importance. It is also a key ingredient in Ayurveda, an ancient system of medicine. Recent scientific research has shifted focus from the negative health effects of dairy fats to their functional benefits, including those of ghee. Ayurveda literature extensively describes ghee's therapeutic potential, categorizing it based on milk source, processing, maturation, and physical phase. A review of Ayurvedic texts found 774 mentions of ghee, the highest among milk-based products, grouped into 15 benefit clusters. Modern scientific literature, however, focuses more on cardiovascular health, wound healing, and skin health, while Ayurveda emphasizes cognitive benefits, gastrointestinal health, and nourishment. The study compared Ayurvedic and modern literature, highlighting differences in focus areas. Ayurveda's detailed classification of ghee types based on source, processing, and phase suggests varying health benefits. Modern research on ghee's fatty acid profile indicates potential roles in anti-inflammatory, antioxidant, and brain health functions. Despite some conflicting findings, ghee's potential in improving cardiovascular health, immune function, and managing skin and wound conditions is noted. The study underscores the need for further research to explore ghee's therapeutic potential, particularly in cognitive, gastrointestinal, and dermatological health, and to establish guidelines for its consumption. Ghee's unique fatty acid composition and its role as a carrier for medicinal ingredients present promising areas for future research.