To make clarified saffron cashew butter, melt 4 Tbs butter, stir in one thread of fresh or dried saffron, taste, then two, then three, then four, till you have the level of saffron taste you like. I can taste the saffron after one thread per tablespoon. Add 12 more Tbs butter, stir in total 16 threads of saffron, pour in measuring cup with bottom spout, cool. Excess water will have collected on bottom, pour off through bottom spout. Put saffron threads back in butter.

To make clarified saffron dairy butter, melt 4 Tbs new zealand grassfed butter, add one strand of saffron, taste, then two, then three, then four, to establish the saffron level you like. Add 12 more spoons, add 8 more saffron, melt the butter. Pour in measuring cup with bottom spout, cool, pour off the water.