I have a couple of questions about this butter.
It was made with Shiva Shanti. After eating it, a mild headache occurred and stomach became nauseous. Neither lasted long but it seems every time it was consumed the same symptoms occur. The Shiva was not fresh, it had been frozen in vaccum sealed jars for almost a year (Shiva is not my favorite, it was kept for cooking).
What would cause these symptoms?

The other questions: Can keif be added to the plant material when making butter? Can butter be made with just keif? If so, how much?