Hash gains favor as a culinary ingredient

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Hash makes a great ingredient to spice up a variety of dishes

“Don’t knock it ’til you try it,” goes the old saying. With the increase in marijuana acceptance around the country, creative culinary capitalists are experimenting with adding a new secret ingredient to their dishes – hash. The results are, according to many, delicious.

Within the next five to ten years, hash could become a mainstream add-in to a number of dishes, sitting on the shelf next to the paprika, salt and cumin. Its positive health benefits are an added bonus to the flavor contribution it can provide.

There are charts that recommend the right amount of hash to be added, depending on the anticipated results. For example, to make cupcakes with hash-infused chocolate icing, the butter for the icing should be cut with about 0.25 grams of hash.

The majority of the THC content found in HASH is called THCA, or tetrahydrocannabinolic acid. This isn’t psychoactive unless it has been decarboxylated. Combusting and inhaling hash causes this reaction immediately, but it should be exposed to heat if it is to be used in a recipe.

To do this, the hash should be toasted for 20-30 minutes at 240 degrees Fahrenheit. After this, it can be infused into fat, which will make the dish more fragrant. It’s important to note that, while THCA is converted into THC during Decarboxylation, around 20% of the cannabinoids are vaporized, which will result in a higher ratio of THC to CBD.

Hash can also be paired with boldly-flavored foods, such as meaty sauces, caramel and mushrooms rich in umami. A French demi-glace or “dulce de leche” sauce is enhanced perfectly with a little bit of hash.

The sky’s the limit. Hash is found in salad dressings, puddings, sauces – the list goes on. It’s time to get creative in the kitchen and discover the next popular hash dish.