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+ your stomach won't kill ya a few hours after

Panog wrote:Maybe, but next time try to eat half this amount with my method, you'll be at least twice more wasted

This may be very true, plus I must add that on that 1 gram I was far more wasted than I would have been if I had smoked it. Never had any pain or discomfort after eating hash.

hasj wrote:

Panog wrote:Maybe, but next time try to eat half this amount with my method, you'll be at least twice more wasted

This may be very true, plus I must add that on that 1 gram I was far more wasted than I would have been if I had smoked it. Never had any pain or discomfort after eating hash.

Never tried one gram, I tried .5g with both methods and I had no effects with the plain hash, neither did my 6 friends who tried with me...
But yeah, while mixing it with oil, you'll get fucking far more wasted than if you'd have smoked it.

Yeah, Panog, my understanding of the science leads me to believe you're right, but this is the first time I've seen an explanation that makes it seem possible that black hash has available cannabanol, however eating it straight would still waste all the cannabanoids that hadn't been ruptured, so I'm sticking with cooking before eating. btw- the oil on the spoon method is pretty cool.

thc is fat-soluble, thc is not water-soluble

thc needs either heat or fat or both to become available to the body

eating plain hash, say a polm prepared into a fine powder (ie the original trichomes), may have some mild effect

mixing the same fine polm powder into a full-fat yoghurt, for example, and given time to blend well by waiting and stirring occasionally will probably give a stronger effect than just raw plain hash

baking some well-crumbled hash with a fat such as butter should give the strongest effect as well as being a tasty home-baked treat

ps best consumed on an empty stomach

I tried the method of mixing ground polm in a yoghourt, that's what gave me no effects at all, never tried to eat it raw

I have to say I'm skeptical that the hash will dissolve (much) in just yogurt because cannabanoids are stable and there aren't that many lipids in most yogurt.

wow, very good observation monkey..

My method is this, heat butter in the microwave, ( for about a minute so it is scorching hot) add weed that has been either ground or sifted ( i use a screen/strainer to break it down to a powder. it takes alot of time but it is worth doing ) I let it sit in the butter for approx 1/2 hour. and then either down the butter like a shot, or mix it in something.... great effects in about 30 min to an hour.. and lasts a really long time!

Can't it just be done the classic melt it in a sauce pan, low heat, put hash in, stir on low heat for half an hour?

I thought it needed to be heated for a long time to fully release everything into the fat?

I gotta say, for me, hash just isn't for cooking with. Certainly not imported hash. If it's cheap to mid range, it's just plain unhygienic to eat it! Apart from the possibility of non-edible additives (human poo and tractor tyres in worst case scenarios ) this stuff gets handled by all sorts and is often hidden in strange places

And if it's high grade import, (hygienically) treated like manna from heaven, it's just much nicer to smoke it

I guess bubblehashes might be quite nice for cooking with. But you'll never get as much effect eating it raw - even if there is some residual fat in your stomach, the whole process would probably take too long for any discernible effect. Unless you ate a shit load. But for a seasoned stoner (who probably has a faster, herbally-'relaxed' digestive tract ) you'll be shitting it out before you notice shit. Shit

For unseasoned stoners aka lightweights hell, they get mash-up just whiffing my armpits on the bus; so maybe just eating it works for some, in which case, awesome?

Either way, I maintain the view that hash is always for smoking. I can see the temptation - a nice bit of doughy 00 maroc, a chocolate muffin. But no. Just make a nice big hot chocolate, maybe a couple of After Eights on the side... and a nice fat cigarillo containing TOBACCO and hash and smoke and sit there in a cloud of you own steaming, smoking awesomeness for the next hour.

Or go ahead and eat it and sit there why the blithering fock you didn't listen to this suggestion. Yeah sure you won't be killing yourself in the process, but if you carry on like that you'll eventually die in a tormentuos sea of self-righteous smugness, so you might as well cut to the chase and do it the way it's supposed to be done...

SmokeyMcDougal wrote:For unseasoned stoners aka lightweights hell, they get mash-up just whiffing my armpits on the bus;

Thanks everyone for confirming my suspicions. I occasionally read here someone eating hash raw or in yogurt and I was always like, huh.

Thinking about making some oil for eating when we're there for the full week. (I have celiac disease, so eating space cakes is not an option for me.) I've always made my cooking oil with bud, but am thinking that and iso hash would give you the same strength with much less nasty taste, but would be more expensive... decisions decisions...

[quote="jimi62471"}
My method is this, heat butter in the microwave, ( for about a minute so it is scorching hot) add weed that has been either ground or sifted ( i use a screen/strainer to break it down to a powder. it takes alot of time but it is worth doing ) I let it sit in the butter for approx 1/2 hour. and then either down the butter like a shot, or mix it in something.... great effects in about 30 min to an hour.. and lasts a really long time![/quote]

+1 Awesome!

Very crude but sounds effective! I'm going to try this! It just so happens the Vanilla Kush is curing nicely! I'll need to get a screen though. Best type/brand?

jimi62471 wrote: My method is this, heat butter in the microwave, ( for about a minute so it is scorching hot) add weed that has been either ground or sifted ( i use a screen/strainer to break it down to a powder. it takes alot of time but it is worth doing ) I let it sit in the butter for approx 1/2 hour. and then either down the butter like a shot, or mix it in something.... great effects in about 30 min to an hour.. and lasts a really long time!

+1 Awesome!

Very crude but sounds effective! I'm going to try this! It just so happens the Vanilla Kush is curing nicely! I'll need to get a screen though. Best type/brand?

What is the difference between MS and kushes?

If you allow me...

black hashes usually come from the high mountain areas of afghanistan, pakistan and nepal ... they are usually made by the hand-rubbing method ... i find black hashes to be a very sleepy dozy kind of stone and i usually don't smoke these until later in the day

blonde hashes usually come from morocco or lebanon (in the old days) ... they are usually made by thrashing the stalks against a fine-mesh screen and the trichomes fall through and then are collected and pressed ... i find blonde hashes to be buzzy and lighter in effect and can smoke these from the morning through the day

Actually, Afghani & Pakistani hash is not made through the hand-rubbing technique, but the sieving one. the resulting "gardah" is then stored for curing, then turned into this black, sticky goeey stuff we know in the West through a process of heating/cooking and pounding or hand pressing.

Generally, sieving is practiced in muslim countries/region, while hand-rubbing is more associated to hindu & buddhist areas, save a few exceptions here & there, such as the sieved gardah produced by the Shiva babas in Kumaon for instance, or hand-rubbed jungli made by qalandars (muslim mystic wanderers), both being extremy rare materials.

Do you know why the different production methods produce different results?

eheh, sounds logical, no ?

My understanding is that that has more to do with the kinds of plants that are being used than the actual production method.

Athough the plant genetic make up plays a great part, the human intervention, and the way one separate, process, cures, stores, presses his resin also has an influence on the end product ( let's not forget the "terroir" as well). Just like with wine making.

You can't eat plain hash people who told you that are liars or subjects to the placebo effect, maybe if you eat 5g you'll get a slight buzz and again I'm not sure.

I'm not a liar, but I remember clearly one Manali-Delhi bus trip few years ago. I had swallowed a few wrapped pellets of the local goodies as a souvenir, drinking milk to help the plastic pellets down. while doing so i was smoking some super-potent, freshly harvested jungli charas, which had an absolutely amazing apple flavour. Top material. When I had finished swallowing my things, i was totally wacked. Bus time was near, i had to leave and also had one joint worth left of that apple jungli. I couldn't bear the idea of one more smoke, and opted for eating the small pea, and off i went.
Two hours later, as I was sitting in the bus on the way to the plains, i started to feel some weird tingling all over my body. "uh oh..., what's going on...?". As the tingling was getting stronger, i was starting to get worried, for the tingling quickly turned in real strong mushroom-like rushes "oh crap, one -or more???- pellets must have broken in my stomach, aaawww, not that !!!". I was starting to freak out, when I suddenly remember about the apple jungli pea. "could it be that small piece ?? ok let's wait and see what happen". I managed to calm down and the ride turned quickly into a beautifull psychedelic carpet flight, and on arrival all my pellets were intacts !

Weeks before me and some buddy had also eaten some raw kashmiri twisted gardah before some us ride, which turned out to be mythical.

1) Strain - depending on what strain of herb is used to make the hash, you'll get a different high, flavour (and maybe texture). Traditionally, imported light hashes tend to be Moroccan (or Lebanese), made from sativa-leaning strains (though this isn't always the case these days); and imported black hashes tend to be from India, Afghanistan, Nepal etc, made from indica-leaning strains (generally speaking)

Actually, most Kashmiri, Indian and Nepali charas (or "pollen") is made from mostly to pure sativas, save a few exceptions. Pakistan and Afghanistan have both indica dominant & sativa dominant hash strains.

2) Harvest time - this is of HUGE importance in hash making. If trichomes are collected while the plant is still alive, it has a very different effect to hash made from dried plants. Traditional moroccan hashes are made from sun-dried plants, which give it a unique flavour and high (usually comparatively mild). Real charas (hand-rubbed Himalyan hash) is made from trichomes taken off living (sometimes immature) plants - this gives it that incredible uplifting high (even though these plants are often indicas). A real Manali Cream or Nepalese Temple Ball is a truly sensational, intense buzz. On the other hand, modern style nederhashes tend to be taken from plants that have been harvested in the usual indoor way, using leftovers from buds etc. These sorts of bubblehashes IMO are the closest in similarity to the plants they were made from. I find that a bit boring, but some people love em.

The upliftin high produced my Himalayan hand-rubbed charas has nothing to do with the separation process, but is due to the plant genetics, which are sativa-dominant. The sooner the harvest, the more uplifting ( or edgy, if done too early), the later the harvest, the more mature resin is, hence a more body-stone.
For instance, blond Lebanese ismade from early-harvested plants, while red leb, is made from later maturing plants, hence the different color and different effect (heavier for the red one).
Manali/Malana creams and genuine Nepalese Temple Ball actually require different processes. Malana/Manali charas is plainly hand-rubbed charas, while NTB is hand-rubbed charas, which have been lightly cooked, then pounded and finally hand pressed.

3) Extraction method - the way the trichomes are collected also has an effect on the hash. Sifted hash (shaken through a screen etc like most moroccans) can sometimes contain a fair amount of plant material, making the buzz a bit less intense. Though if a particularly fine screen is used (00 for example) only the juiciest trichomes make it through, ensuring a quality high. Hand collected charas hash is basically the stickiest resin, rubbed straight off the buds, usually with some random detritus mixed in, but of extremely high quality. Modern methods like iceolaters, bubblebags, BHO and iso all produce different results too - most notably in terms of flavour, as the different extraction methods all remove/preserve different terpenes from the plants.

Well, with good sieving like they know how to do in Afghanistan, one can obtain a very pure material of extraordinary quality, way worthwhile of the cleanest cream, if not better.
You cannot put BHO & ISO in the same category than hash & charas. These are different products, obtained through different processes (chemical extraction for bho/iso, mecanical separation for hash).




4)

Processing method - unpressed, fresh trichomes tend to be blonde-ish in colour with a slightly lighter buzz. When trichomes are squished, the oil comes out and makes them sticky. With the application of heat/pressure/air/light oily trichomes then turn dark in colour. So black hash is made from more heavily processed trichomes - which can have varying effects. When trichomes are burst and become sticky, they burn more readily/efficiently and give a more impactful high - but they can also degrade faster as their oils are exposed.

Not always blond-ish actually. can have a amber, red or even purple-ish hue. Breaking the resin cell walls is definitely the best way to release the wanted compounds and induce as much wanted chemical reactions. For better conservation, these black, sticky materials should be rolled into a ball shape, making sure that the all outer crust is neat and shows no crack. Well stored at the right temps, they can be kept for a long while.

5) Curing and storage - as above, dark hashes are basically made from burst trichomes so need to be cured properly for effective preservation. Once these trichomes are exposed, their chemical composition alters. Well cured black hashes can go from being a strong up buzz to a devastating, deep stone; or they can stay as close to their original state as desired. Traditional storage methods can also add unique flavours - a whiff of leather tends to promise authenticity. Unpressed or lightly pressed light hashes are a bit more forgiving, as some of the trichomes will still be intact. I tend to hand rub these sorts of hashes myself just before smoking.

Hmmm, I love Afghani or Pakistani gardah which has been cured in sheep or goat skins. The heavy & musky animal/fat scent slowly seeps in the resin with great results when well done !

Irie !