I've been following the discussions about croissants and butter content and moisture levels in butter. And then I saw a container of ghee at the supermarket and said "Hmmm."
Ghee is something that I have never used. Since it is clarified butter, I suspect it's moisture content would be much lower than ordinary butter but have no clue what the analysis might be. Nor do I know how the melting, followed by separation of the solids, would affect flavor or handling characteristics.