Full boiled brown ghee in other words caramelized ghee is manufactured by allowing the casein content of the butter/cream to roast at high temperatures ( 126 degrees centigrade ) to give it a very strong flavour. It can be manufactured by both buffalo and cow cream/butter. It is typically manufactured for the south Indian population and is widely used only in this geographic segment. It is brown in colour with good granularity and a pleasant strong flavour. This variety of ghee is typically used as a direct flavouring on foods and not as a cooking medium.