• 8 pistils (24 stigmas)
  • 150 g of softened butter
  • Pinch of saffron salt


  • Grind your saffron with a small pinch of salt with a mortar.
  • Add your saffron to the softened butter.
  • Let it rest in the refrigerator for at least 24 hours to develop its aromas.
  • Use in your best recipes as an addition for flavor, not for cooking.