Our cannabis compound butter adds flavor to just about any dish. Because it is not heated the cannabis remains inert until heat is applied (180 degrees for several minutes). We like plopping a medallion on a nice grilled ribeye.



  • ½ lb Salted Butter
  • 1 tablespoon Rosemary, minced
  • 2 grams Annata cannabis



Bring butter to room temperature. In a bowl fitted with a paddle attachment, mix butter on medium-low. Slowly add cannabis and rosemary until thoroughly incorporated.

Scrape butter mixture from bowl and place in a thick straight line on a large sheet of wax paper. Fold one end of the wax paper towards you rolling the butter into a log. Once round twist ends of wax paper (think of a Tootsie Roll) and place in the refrigerator until hard.

Use as needed and store in the refrigerator when not in use.