What You Need to Know
The process begins by heating butter to 95‑100 °C, allowing milk solids to separate and evaporate, leaving a clear fat matrix. During a 10‑20‑minute simmer, aromatic spices release phenolic and sulfur compounds that act as natural antioxidants and antimicrobials. Proper straining and cool storage prevent lipid oxidation and microbial spoilage, while excessive heat (>110 °C) can cause Maillard browning and loss of spice efficacy.
The Science
Primary Reaction
Thermal separation of milk solids from butter followed by infusion of spice phenolics and antioxidants