A chef uses 10 grams of saffron to prepare a large pot of paella. This amount of saffron is enough for 50 servings if the spice is used sparingly. However, the chef prefers a richer flavor, for which this same amount of saffron is only enough for 40 servings. If the chef wants to prepare a proportionally smaller pot of paella using the efficient sparingly-used rate, specifically enough for just 35 servings, how many grams of saffron should they use?