Cooking with Hash
When you begin making your edibles, the question of which form of cannabis to use comes up. There isn’t a "one size fits all" answer. Whether you choose Flower or Hash, both can produce delicious results.
What Are the Pros and Cons of Cooking with Cannabis Flower?
Using cannabis Flower is cost-effective because you can utilise all of your trim; you can decarboxylate everything, not just the buds! It’s also a great way to use older or less desirable products that you might not otherwise consider.
By using the whole plant material, you can experience a greater "entourage effect" in your edibles. Cooking with Flower allows you to select a strain based on its cannabinoid or terpene profile, along with the specific Indica/Sativa effects you wish to achieve. There’s a strain suitable for every occasion, and many can pair well with different types of food, similar to how wine complements a meal. Many people prefer cooking with Flower for the authentic flavour it provides.
However, there are some drawbacks to using Flower. It can be difficult to accurately predict THC levels and dosage sizes. Unlike Hash, you’re working with the entire plant, not just the THC-rich trichomes. While you can add Flower directly to your dishes, it can significantly alter both the texture and taste of the food. I recommend making a butter or oil infusion instead, as it will taste better, be easier to use, and contain no excess plant material.
How do you Cook with Hash?
In contrast, it’s easier to estimate THC content and serving sizes when using Hash. Hash has an earthy, complex flavour that pairs well with meat or mushroom-based sauces, as well as desserts like chocolate and caramel.
Gram for gram, hash edibles have a higher THC concentration than those made with Flower, and they generally have a longer shelf life. While you may miss some of the entourage effects provided by the full plant, your edibles will deliver a potent dose of THC.
Hash requires less time to decarboxylate compared to Flower—usually just 10-20 minutes at 115 °C. Preparing infusions is also less messy, as there’s no need to strain the plant material from the final product.
High-quality dry-sift Hash is the easiest to work with. It tends to be blondish-brown, dry, and crumbly, with a distinctive but not overpowering flavour. It can be easily ground and added to recipes or used to make an infusion.
Dry ice hash or Kief is another excellent choice. It’s easy to work with and has a mild flavour that blends well with most foods.
Hand-rubbed Hash is darker, more rigid, shinier, and stickier due to being heavily pressed. If the Hash is overly sticky, it may have had extra oil added to increase its weight, which can reduce its quality. Due to its texture, Hand-rubbed Hash is best used in infusions.
If you’re still uncertain about which form to use, feel free to experiment until you discover what works best for you.
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