Create Your Store

Your Guide to Cooking with Cannabis

DealKiShop > Blog > Technology > Your Guide to Cooking with Cannabis

When April 20 rolls around, thousands of people across the United States will roll up a joint in celebration of what has become an unofficial high holiday. More adventurous spirits in the kitchen will infuse marijuana into their food.

Call it 4/20 or 420, the date signifies a time to honor the joys of pot, weed, marijuana, herb, ganja, grass, skunk, wacky tobacky, bud, broccoli, reefer, mary jane, cannabis — whatever you like calling it. The official origin of 420 stems from the time of day when a bunch of high school stoners in San Rafael, California, would meet up to toke up. They used the number as their code during school hours. Rumors have circulated for decades that the number had to do with Bob Marley, the Grateful Dead, or a police code for marijuana possession.

Oh, how times have changed.

Evolution of the Marijuana Industry … with Food

Cooking with those THC-filled weeds is not such a far-out idea anymore. Think beyond those pot brownies from back in the day or the space cakes your cousin (or you) tried in Amsterdam. Legal marijuana is one of the fastest growing U.S. industries, estimated to reach $22 billion by 2020, according to the BBC.

Marijuana is going mainstream.

As of November 9, 2016, the use of both recreational and medicinal marijuana has been legalized in Alaska, California, Colorado, Maine, Massachusetts, Nevada, Oregon, and Washington. States are allowed to decriminalize cannabis for recreational or medical use as long as there are still some regulations, although the use, possession, sale, cultivation, and transportation of cannabis is illegal under U.S. federal law, according to the U.S. Drug Enforcement Agency.

In many states, possession of marijuana is still a felony or illegal in a lesser way, so if you live there, sorry. Save this article. It might not be too long before you can legally include marijuana in your spice rack. And as always, it doesn’t hurt to consult your doctor when putting anything new into your body.

Pot has grown stronger over the last few decades as people adapt to it, particularly on the West Coast (there are more than 53,000 cannabis farms in California alone), so it’s important to know how potent a particular strain is. That’s brought about a new number-based holiday: July 10. Look at 710 upside down, and it reads as “oil.” Instead of the bud, fans and patients are seeking more concentrated forms of cannabis, such as cannabis-infused oils and tinctures, you can learn more at https://medpot.net/cbd-oil/.

A Cannabis Supper Club

Voting for legal medical marijuana in 1996, California has long been on the forefront of the grassroots (ha!) movement to make weed more accessible. On the culinary level, that’s where Chef Coreen Carroll suits up. A graduate of the San Francisco Culinary School and a veteran of craft-food making at a butchery, a cheese shop, and bakeries, Carroll’s edibles won the High Times Cannabis Cup in San Francisco, and her cannabis cooking skills have drawn the likes of the Discovery Channel and Business Journal. In 2015, Carroll and her fiancé Ryan Bush founded the Cannaisseur Series, a culinary and cannabis experience, like a traveling supper club.

“For me, it’s a challenge not to just use the THC component, but the leaves and the rest of the plant for its flavor. To use it as another ingredient in cooking,” Carroll says.

The uncured, raw plant, especially the leaves, have no psychoactive effect. “It’s an herb, and each version has its own profile flavor like rosemary, lavender, cinnamon. We can use the leaves, stems, and bud,” Carroll says.

Like the difference between baby kale and its mature version, cannabis leaves offer different textures and tastes. When harvested young, the leaves are thin and delicate. Older leaves have a chew to them. The particular plant strain, where the plant is grown, the way it’s grown, and how it’s dried all influence flavor and call for different uses. Carroll sometimes throws the leaves into a salad, but more often she chops the leaves for a vinaigrette, a batter, or with pasta like gnocchi.

Leave a Reply

Your email address will not be published. Required fields are marked *




Trending Offers