Grapeseed oil (not to be confused with rapeseed oil) comes from the tiny seeds of grapes, the ones that get left behind during the winemaking process. It’s a vegetable oil that meshes well with many recipes and ingredients, making it sort of an “everything” oil. Ghee, also known as clarified butter, is a fragrant, nutty-tasting fat that has its roots in ancient Indian cuisine. Just one dollop can elevate any dish with its depth of flavor.
With such attractive qualities between both of them, how do you make a choice in the kitchen? Read on to find out!
Comparing grapeseed oil vs ghee
| Grapeseed oil | Ghee (clarified butter) | |
| Solid or liquid? | Liquid | Semi-solid |
| Smoke point (Fahrenheit) | 420 degrees | 480 degrees |
| Primary fat | Polyunsaturated | Saturated |
| Taste | Neutral | Buttery |
| Good for cooking… | Raw, low heat, medium heat, high heat | Raw, low heat, medium heat, high heat |
| Common allergens | Grapes, grape seeds | Milk |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Mostly yes |
| Vegan? | Yes | No |
Differences between grapeseed oil and ghee
Right at first glance, it’s clear that grapeseed oil and ghee are super different – and that’s all thanks to their origin. Grapeseed oil, coming from grape seeds, is a lightweight, neutral oil with a mild flavor profile. It’s a less expensive oil than extra virgin olive oil and is often used for similar applications such as salad dressings. It’s known to work well with other ingredients and isn’t overpowering in flavor.
On the other end of the spectrum, ghee, the result of simmering and clarifying butter, has nothing tame about it. It boasts a rich, buttery, and indulgent flavor and texture profile and is made by cooking butter until the water content and milk solids have been removed. If you’re feeling adventurous, you can even make your own ghee at home!
While ghee is gluten-free, keto-friendly, and paleo-approved*, it isn’t vegan as it comes from a dairy source. Grapeseed oil is quite accommodating too, being vegan, keto-friendly, and gluten-free, but it is not paleo-friendly due to its modernity and processing method.
*Ghee is considered okay on the paleo diet as it is from a dairy source but no longer contains lactose or casein, though some paleo purists debate it.
Baking and cooking with grapeseed oil vs ghee
Grapeseed oil is a wise choice if you’re looking for a versatile, neutral-tasting oil with a relatively high smoke point. Its clean, light taste is a huge advantage, rendering it useful in everything from making salad dressings and infused oils (think rosemary) to high-heat sautéing and grilling. While it’s not usually a first pick in baking, it has a secret benefit of being a great emulsifier. That means you can look forward to moist, soft, flavorful, and purer cookies!
The beauty of ghee is that it can withstand the highest of heat without burning or splattering. You can use it to coat meat or veg, sauté, beef up stews and curries, or make luxurious hot drinks like moon milk. If you’ve never used ghee before, it’ll easily win you over with its rich depth of flavor. In baking, ghee can be used just like you would butter, except it has a slightly more concentrated buttery flavor that’s ideal for pie crusts, muffins, and more.
Can grapeseed oil and ghee be substituted for each other?
While both grapeseed oil and ghee are able to withstand high temperatures, substituting them for one another can be a big challenge. Grapeseed oil is light and liquid oil, and ghee is a semi-solid fat that is quite thick. Ghee also has that distinctive nutty, buttery flavor, while grapeseed oil has quite the opposite flavor profile – fairly plain.
If you’re looking for a more suitable substitute for grapeseed oil, cottonseed oil is a great choice due to its high smoke point and neutral flavor. For ghee, butter is the best all-around substitute.
Nutrition: Grapeseed oil vs ghee
Like many oils, grapeseed oil is quite calorie-dense, with 120 calories per tablespoon. It has a reputation for being full of healthy polyunsaturated fats, particularly omega-6 fatty acids. It also contains vitamin E to protect cells from damage and many other antioxidant compounds that can improve overall health.
Ghee is high in calories, is composed primarily of saturated fats, and has 35.8mg of cholesterol per tablespoon as well. But it also contains a good amount of monounsaturated fats and fat-soluble vitamins A, D, E, and K. While it has some values to watch out for, many sources also say its nutritional makeup can help reduce gut inflammation and strengthen your immune system.
As a rule of thumb, use all cooking oils and fats in moderation.
| Per tablespoon (15mL) | Grapeseed oil | Ghee (clarified butter) |
| Calories | 120 | 123 |
| Polyunsaturated | 9.5 g | 0.5 g |
| Monounsaturated | 2.2 g | 4.0 g |
| Saturated | 1.3 g | 8.7 g |
| Trans | 0 g | 0 g |
| Total fat | 13.6 g | 14 g |
| Cholesterol | 0 | 35.8 mg |
The primary fat source is bolded.
How to store grapeseed oil and ghee
The best way to store grapeseed oil is in a cool, dark place, away from direct sunlight and heat sources, to maintain its quality and freshness. If you’re living in a hot or humid climate, it’s best to store grapeseed oil in the fridge. If stored properly, unopened grapeseed oil can last up to 1 – 2 years, while an opened bottle should be used within 3 – 6 months of opening or up to 12 months if stored in the fridge.
To store ghee most optimally, opt for an airtight glass jar (or a high-quality plastic jar if you don’t have one). It should also be stored in a cool, dark place or in the fridge, just like grapeseed oil. Unopened ghee can last up to 12 months, and it’s recommended to consume ghee within 3 months of opening.
Grapeseed oil vs ghee: What’s the verdict?
Making a choice should be easy between the two! Grapeseed oil is a fantastic choice if you’re searching for a neutral oil that will harmonize rather than overpower your dishes, while ghee is ideal for adding that unmistakable, buttery, nutty flavor to your cooking or baking. Whether it’s subtlety or indulgence you want, celebrate having both in your pantry so you can take advantage of grapeseed oil and ghee’s incredible qualities!
FAQ
Whether ghee is better than grapeseed oil depends on what you’re cooking and your preferences. Ghee will offer that buttery, nutty, rich flavor that can elevate Indian and Middle Eastern dishes, as well as indulgent desserts, while grapeseed oil excels for being neutral, light, and a lot more discreet.
If you want something that won’t interfere with your dish’s flavors, go with grapeseed oil, but for a rich, buttery note, opt for ghee.
No oil is inherently better than grapeseed oil, as it all varies based on what you’re looking for. Grapeseed oil is a favorite for its neutral flavor and high smoke point. But other oils may be better choices depending on whether you want a more distinct flavor, richer texture, cheaper option, or a heavier ratio of a certain type of fat.
For example, safflower oil is a good choice if you’re in search of something with a heavy monounsaturated fat content, while corn oil is versatile and affordable.
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