I am not as near savvy as most of you when it comes to hash. I've simply rarely had access to it. I would appreciate a hash primer, please. I know this topic has potential to be unwieldly, but it also has potential to be very informative. Out of convenience, I'll list questions below.
1. Favored method of smoking?
2. Rifman, bloc, Nepalese, black, Moroccan ... what is the difference?
3. Iceolator, Moonrocks? Crazy expensive. What is that stuff?
4. Generally best shops?
Seriously, thanks in advance!
May I receive a hash primer, please?
Re: May I receive a hash primer, please?
Iceolator or ice hash is extracted using ice and water in a bucket it makes the tricomes brittle and snap off easier they are heavier and fall to the Bottom and through a screen, there are different types of ice extraction methods . An interesting one I like is the dry ice method. dry ice is super cold and as it melts it turns to a gas an doesn't wet the bud.
The simplest method and most common method used to seperate tricomes it by dry sifting this is done by placing weed on a screen which is a sheet of fabric stretched over a frame of some type imagine a canvas for painting only covered in tiny holes. Silk i believe it best for this and can be purchased easily, just google printing screens I think they even sell them on e bay in different micron sizes.
Dry sifting is how Moroccan and some other import hashes are made only they use crude cheap screens which let a lot of plant material through.
Black hash is basically a soft hash due to the method type of extraction and the black colour is usually due to the oxidation process where the air affects the tricomes/hash, this oxidation process can also affect the chemical composition of the hash giving a different high. I believe this is why some hashes are higher in cbd and maybe even thcv.
Charis is extracted by rubbing your hands over the buds when they are still growing on the tree the resin sap sticks to the hand and is scraped off.
I believe India does this not sure where else, This one method of making a soft black hash with some serious oxidation this process will also open the structure of the tricomes exposing it brusing it if you like, unlike some delicate dry sifting methods that leave the tricomes hole intact and incapsulated in there skin.
cannibus oil is extracted using alcohol or similar type of solvent, the solvent is evaporated leaving behind the oil.
Moon rocks are simply buds rolled in cannibus oil then rolled in dry sifted tricomes ( keif ) ( polom ) also names for dry sifted tricomes.
Ps toke til you boke
The simplest method and most common method used to seperate tricomes it by dry sifting this is done by placing weed on a screen which is a sheet of fabric stretched over a frame of some type imagine a canvas for painting only covered in tiny holes. Silk i believe it best for this and can be purchased easily, just google printing screens I think they even sell them on e bay in different micron sizes.
Dry sifting is how Moroccan and some other import hashes are made only they use crude cheap screens which let a lot of plant material through.
Black hash is basically a soft hash due to the method type of extraction and the black colour is usually due to the oxidation process where the air affects the tricomes/hash, this oxidation process can also affect the chemical composition of the hash giving a different high. I believe this is why some hashes are higher in cbd and maybe even thcv.
Charis is extracted by rubbing your hands over the buds when they are still growing on the tree the resin sap sticks to the hand and is scraped off.
I believe India does this not sure where else, This one method of making a soft black hash with some serious oxidation this process will also open the structure of the tricomes exposing it brusing it if you like, unlike some delicate dry sifting methods that leave the tricomes hole intact and incapsulated in there skin.
cannibus oil is extracted using alcohol or similar type of solvent, the solvent is evaporated leaving behind the oil.
Moon rocks are simply buds rolled in cannibus oil then rolled in dry sifted tricomes ( keif ) ( polom ) also names for dry sifted tricomes.
Ps toke til you boke
Re: May I receive a hash primer, please?
LLMReb wrote: ↑Sat 11th Mar 2017 05:46 am I am not as near savvy as most of you when it comes to hash. I've simply rarely had access to it. I would appreciate a hash primer, please. I know this topic has potential to be unwieldly, but it also has potential to be very informative. Out of convenience, I'll list questions below.
1. Favored method of smoking?
I don't smoke (combust) much anymore, and especially not hash – though once upon a time I was an avid appreciator of fine hashish. I digress, the best method (assuming as an American that you smoke pure) is to get a bong/water-pipe of some sort, use a metal screen and sprinkle may .1-.15 at most on the screen and gently torch it, even better if you get a mini torch as to inhale less butane (hash requires a long steady draw when smoked pure)
2. Rifman, bloc, Nepalese, black, Moroccan ... what is the difference?
Well two of those pertain to country of origin. And two are "hash series/lines" introduced by specific coffeeshops. Rifman from 2e Kamer tends to be more old-school albeit very high-quality/potent Moroccan hash, likely mixed with old-world foreign genetics such as Afghani/Pakistani plants, grown in Morocco. Block hash is also grown in Morocco but from "new-school" western strains, i.e. Dutch and American genetics. This results in a more potent hash, but also plants that yield much, much more resin hence why it's so cheap despite it's exceptional potency and such. Nepalese hashes are "hand-rub" produced and tend to be in general "black-hashes" (as do Pakistani and Afghani hashes); Nepalese landraces being more sativa (Indian too); Pakistani/Afghani heavily on the indica spectrum
3. Iceolator, Moonrocks? Crazy expensive. What is that stuff?
Ice-o-lator is just what we call "bubble-hash", hash extracted using water/ice. Moonrocks are whole buds first dipped in some sort of hash oil, and then coated in kief/dry-sift, not worth it. If you're interested in anything in this category hunt down some rosin or BHO and pop your dab cherry!
4. Generally best shops?
For hash? Hmm. Well for black hash - Bluebird; for block hash - Boerejongens West; for classic Moroccan - Massawa; for Rifman - 2e Kamer.
Seriously, thanks in advance!
See you in April!!!
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Mr Incognito
- Posts: 225
- Joined: Thu 20th Nov 2014 08:55 pm
Re: May I receive a hash primer, please?
For me, hash has been my main source of cannabis for the 35 or so years I have been smoking. Occasional herb - and that mostly Thai block weed apart from the one homegrow I have done - has been all I've seen.
So I'll try and answer your questions - all from my own personal experience and in my own humble opinion! This is all about personal taste, not absolute right and wrong...
1. Favoured method of consumption.
This all depends on whether you smoke tobacco. If you do, then making a tobacco and hash joint is at least the best starting point. How you get the hash in the joint depends on the texture. For a "normal" sized joint, you are looking at something like a 1/3rd of a gram.
A lump of soft pliable hash (plasticene type texture) can be worked into a long thin sausage a millimetre or so thick and then rolled into the centre of a joint. If it goes too much along the edge it will make the joint burn lopsided.
A lump of crumbly firmer hash can be turned to small pieces either just by crumbling between you fingers or heating gently with a flame and then crumbled. You just distribute that along the joint then roll it firmly enough to mix the tobacco and hash.
Anything in between the two can be distributed sometimes by breaking or picking off tiny pieces or by heating and rubbing between your fingers. Leaves a yummy residue. Mmmmmmmm!
If you don't smoke tobacco (like me these days), you can substitute some well cured weed (I tend to get outdoor from YoYo or Paradox for this purpose, or the "gruis" that you can often buy). The Thai or Jamaican or whatever you can get from many shops can also be used but is often full of sticks and seeds and stuff that you need to remove if its going to be the base of a hash joint. That's why I now go for the outdoor option - just smokes and tastes better!
Another good option is a bong or a pipe, but you need one with a metal screen to smoke hash. And you often need a bit of well ground weed to mix with the hash to get it to burn properly. Particularly for squidgey hash. The bongs they have in coffeeshops don't usually have screens, so you may need to invest €10 in one. For pipes, I would recommend one of those thick glass ones, similar price from every head shop. The good thing about pipes and bongs is that you can try a bit of different hashes, mix them together, mix them with different weeds. Mmmmmmmmm......
Vaping is also an option, but trickier with someone else's vape as it does need a bit of care and cleaning to remove the vape residue. Once all the oils have evaporated you are left with a brittle black residue that must be removed while warm.
Apart from crazy options like "hot knives" (google it if you must, but be prepared to ruin your vocal chords for a week!), and the new fangled nails and the like (not tried dabs yet myself), you are then left with eating it. You can simply swallow a lump (hold it in you mouth to warm and begin to digest a bit, then wash it down) which has unpredictable results, but usually results in a slow build up to a spaced out high of up to 12 hours (much longer if you eat a big lump - like days of being out of it if you swallow a quarter). Or you can use the yogurt method - put up to gram on a tablespoon with a little oil or butter, heat the spoon gently from below, stir it all up with a match, and just let it gently bubble for a minute or so. Then mix it into something fatty like a yogurt, or some peanut butter. Then eat it and put your feet up. This works better than eating it raw - makes you more stoned and comes on a bit quicker.
For me, the favoured method of consumption is a joint with some nice outdoor weed. But variety is the spice of life, and a hash smoking session can involve any or all of the above.
2. Rifman, bloc, Nepalese, black, Moroccan .. what is the difference?
Hash is traditionally (among smokers and traders, if not producers) described in terms of where it comes from and what a wholesale amount looks like. So you get hash made all over the place these days, but it used to be from North Africa (typically Morocco, and specifically from the Atlas Mountains or the Rif Mountains), the Indian subcontinent (whether that's Pakistan, Afghanistan, Nepal, North India (Malana, Himalayas, etc) or Bombay or some such), or the middle east - Lebanon or Turkey. You would get black hash from India - where it is traditionally produced by rubbing the resin from live plants by hand and then forming into bars called Charas, and from everywhere else you would get brown hash made from dried plants by either beating the plants over a screen or by one of the more modern methods described above.
Then the charas are often pressed into larger blocks (typically a pound (or a weight as we used to call it)) and then sealed for export. You would get "red seal" if it was in red plastic, or gold seal if it was in gold or whatever. Although your man would try and make out some quality advantage implied in the colour of the seal, this was more to do with what the blow was being smuggled in than anything else (in my humble and cynical opinion). Temple Balls were just that - balls made from charas to be burned in temples, and sometimes brought home as a treat by a stray traveller.
For brown hash, the result of beating or whatever - the Kif - would then be pressed into blocks. Sometimes small blocks about the size of a smart phone but around an inch thick (called a tbisla - hence the many "twizzla", "tbisla" and such likes on menus), sometimes larger flatter slabs - "slab roccy" as we used to call it, sometimes smaller lumps more suitable for smuggling in your prison pocket (if you get my drift). But again, the shape of the lump usually dictated by the method of transport. Grades of brown hash are most often related to how many times the plants have been beaten - zero-zero or primera is supposed to be the first removal (like virgin olive oil).
So the name of a piece of hash will usually tell you where it was made, how it was made, and what shape it has arrived as to the dealer. It can also give an indication of quality, but not often a reliable indication!
Rifman, then, is supposedly from the Rif mountains in Northern Morocco (where the commercial hash producers relocated to when the Lebanon became a war zone in 1975). Likewise, Ketama is another location in Morocco, as is Atlas.
bloc is a modern style hash, but it comes in blocks! The detail will then often tell you what flavour of weed its made from - Choco Bloc, or Amnesia Bloc, or super sour NY Diesel bloc, etc
Nepalese is, surprise surprise, from Nepal. For old school hash heads this produces a wistful memory of Nepalese Temple Balls, which was the Acapulco Gold of the hash world. A very rare treat.
Black - sticky black hand rubbed (in theory).
Moroccan just tells you its a brown hash from Morocco......
Putting all the bullshit on one side, the key thing about hash is how fresh it is. Some exotic piece of hash that has been sitting on the BT's shelf for several months in a bag may have a unique flavour to it, but it will often be bettered by whatever has just come in, or whatever sells fastest. So with hash, I tend to go with the flow and ask the BT for what's selling well at the moment, or even lurk in the coffeeshop and see what the locals pick up, hash-wise.
If you want a bit of range in a hash-stash, get a bit of Moroccan (I usually go for a primera or a tbisla), a bit of new-age bloc, and something squidgy (some black from somewhere that sells a reasonable amount, or something described as caramello (which usually refers to the texture).
3. Iceolator, Moonrocks? Crazy expensive. What is all that stuff?
Call me a cynic, but I say that's all dealer bullshit to get you to spend more than you need to! Iceolator is a method of production (described above by @Minxtus) used on indoor plants to create hash. Its a good use for trimmings and waste from bud harvesting, especially if you can then sell it at stupid high prices. Its the modern day lead into gold! It is often pretty strong though, and it will be fresh. So maybe worth trying?
Moonrocks is about coating bud in the Kif that falls off it as it dries. You dip the bud in something sticky (could be hash oil, could just be veg oil), then dip it in the stuff that's fallen off it (ie the dust at the bottom of the container), then sell it for twice what you were going to charge. Genius!
So I say this is all gimmicks. Just get some decent hash, and there is shed loads of that in the Dam!
4. Generally best shops?
Lots of recommendations on the site. But I would say that the best shops for hash are the ones that locals use - plenty are accessible from Centrum, but not on the tourist trail. I've been looking out shops like Los Angeles, Blue Sea, Papillon, Smoke Palace, Yin Yang. With a tram pass, 10 mins away from Centraal Station. All have really good hash available at under €10 a gram.
Otherwise, the one you are in, or the one that's nearest! Have a look at the hashes, have an experiment!
Hope that helps!
So I'll try and answer your questions - all from my own personal experience and in my own humble opinion! This is all about personal taste, not absolute right and wrong...
1. Favoured method of consumption.
This all depends on whether you smoke tobacco. If you do, then making a tobacco and hash joint is at least the best starting point. How you get the hash in the joint depends on the texture. For a "normal" sized joint, you are looking at something like a 1/3rd of a gram.
A lump of soft pliable hash (plasticene type texture) can be worked into a long thin sausage a millimetre or so thick and then rolled into the centre of a joint. If it goes too much along the edge it will make the joint burn lopsided.
A lump of crumbly firmer hash can be turned to small pieces either just by crumbling between you fingers or heating gently with a flame and then crumbled. You just distribute that along the joint then roll it firmly enough to mix the tobacco and hash.
Anything in between the two can be distributed sometimes by breaking or picking off tiny pieces or by heating and rubbing between your fingers. Leaves a yummy residue. Mmmmmmmm!
If you don't smoke tobacco (like me these days), you can substitute some well cured weed (I tend to get outdoor from YoYo or Paradox for this purpose, or the "gruis" that you can often buy). The Thai or Jamaican or whatever you can get from many shops can also be used but is often full of sticks and seeds and stuff that you need to remove if its going to be the base of a hash joint. That's why I now go for the outdoor option - just smokes and tastes better!
Another good option is a bong or a pipe, but you need one with a metal screen to smoke hash. And you often need a bit of well ground weed to mix with the hash to get it to burn properly. Particularly for squidgey hash. The bongs they have in coffeeshops don't usually have screens, so you may need to invest €10 in one. For pipes, I would recommend one of those thick glass ones, similar price from every head shop. The good thing about pipes and bongs is that you can try a bit of different hashes, mix them together, mix them with different weeds. Mmmmmmmmm......
Vaping is also an option, but trickier with someone else's vape as it does need a bit of care and cleaning to remove the vape residue. Once all the oils have evaporated you are left with a brittle black residue that must be removed while warm.
Apart from crazy options like "hot knives" (google it if you must, but be prepared to ruin your vocal chords for a week!), and the new fangled nails and the like (not tried dabs yet myself), you are then left with eating it. You can simply swallow a lump (hold it in you mouth to warm and begin to digest a bit, then wash it down) which has unpredictable results, but usually results in a slow build up to a spaced out high of up to 12 hours (much longer if you eat a big lump - like days of being out of it if you swallow a quarter). Or you can use the yogurt method - put up to gram on a tablespoon with a little oil or butter, heat the spoon gently from below, stir it all up with a match, and just let it gently bubble for a minute or so. Then mix it into something fatty like a yogurt, or some peanut butter. Then eat it and put your feet up. This works better than eating it raw - makes you more stoned and comes on a bit quicker.
For me, the favoured method of consumption is a joint with some nice outdoor weed. But variety is the spice of life, and a hash smoking session can involve any or all of the above.
2. Rifman, bloc, Nepalese, black, Moroccan .. what is the difference?
Hash is traditionally (among smokers and traders, if not producers) described in terms of where it comes from and what a wholesale amount looks like. So you get hash made all over the place these days, but it used to be from North Africa (typically Morocco, and specifically from the Atlas Mountains or the Rif Mountains), the Indian subcontinent (whether that's Pakistan, Afghanistan, Nepal, North India (Malana, Himalayas, etc) or Bombay or some such), or the middle east - Lebanon or Turkey. You would get black hash from India - where it is traditionally produced by rubbing the resin from live plants by hand and then forming into bars called Charas, and from everywhere else you would get brown hash made from dried plants by either beating the plants over a screen or by one of the more modern methods described above.
Then the charas are often pressed into larger blocks (typically a pound (or a weight as we used to call it)) and then sealed for export. You would get "red seal" if it was in red plastic, or gold seal if it was in gold or whatever. Although your man would try and make out some quality advantage implied in the colour of the seal, this was more to do with what the blow was being smuggled in than anything else (in my humble and cynical opinion). Temple Balls were just that - balls made from charas to be burned in temples, and sometimes brought home as a treat by a stray traveller.
For brown hash, the result of beating or whatever - the Kif - would then be pressed into blocks. Sometimes small blocks about the size of a smart phone but around an inch thick (called a tbisla - hence the many "twizzla", "tbisla" and such likes on menus), sometimes larger flatter slabs - "slab roccy" as we used to call it, sometimes smaller lumps more suitable for smuggling in your prison pocket (if you get my drift). But again, the shape of the lump usually dictated by the method of transport. Grades of brown hash are most often related to how many times the plants have been beaten - zero-zero or primera is supposed to be the first removal (like virgin olive oil).
So the name of a piece of hash will usually tell you where it was made, how it was made, and what shape it has arrived as to the dealer. It can also give an indication of quality, but not often a reliable indication!
Rifman, then, is supposedly from the Rif mountains in Northern Morocco (where the commercial hash producers relocated to when the Lebanon became a war zone in 1975). Likewise, Ketama is another location in Morocco, as is Atlas.
bloc is a modern style hash, but it comes in blocks! The detail will then often tell you what flavour of weed its made from - Choco Bloc, or Amnesia Bloc, or super sour NY Diesel bloc, etc
Nepalese is, surprise surprise, from Nepal. For old school hash heads this produces a wistful memory of Nepalese Temple Balls, which was the Acapulco Gold of the hash world. A very rare treat.
Black - sticky black hand rubbed (in theory).
Moroccan just tells you its a brown hash from Morocco......
Putting all the bullshit on one side, the key thing about hash is how fresh it is. Some exotic piece of hash that has been sitting on the BT's shelf for several months in a bag may have a unique flavour to it, but it will often be bettered by whatever has just come in, or whatever sells fastest. So with hash, I tend to go with the flow and ask the BT for what's selling well at the moment, or even lurk in the coffeeshop and see what the locals pick up, hash-wise.
If you want a bit of range in a hash-stash, get a bit of Moroccan (I usually go for a primera or a tbisla), a bit of new-age bloc, and something squidgy (some black from somewhere that sells a reasonable amount, or something described as caramello (which usually refers to the texture).
3. Iceolator, Moonrocks? Crazy expensive. What is all that stuff?
Call me a cynic, but I say that's all dealer bullshit to get you to spend more than you need to! Iceolator is a method of production (described above by @Minxtus) used on indoor plants to create hash. Its a good use for trimmings and waste from bud harvesting, especially if you can then sell it at stupid high prices. Its the modern day lead into gold! It is often pretty strong though, and it will be fresh. So maybe worth trying?
Moonrocks is about coating bud in the Kif that falls off it as it dries. You dip the bud in something sticky (could be hash oil, could just be veg oil), then dip it in the stuff that's fallen off it (ie the dust at the bottom of the container), then sell it for twice what you were going to charge. Genius!
So I say this is all gimmicks. Just get some decent hash, and there is shed loads of that in the Dam!
4. Generally best shops?
Lots of recommendations on the site. But I would say that the best shops for hash are the ones that locals use - plenty are accessible from Centrum, but not on the tourist trail. I've been looking out shops like Los Angeles, Blue Sea, Papillon, Smoke Palace, Yin Yang. With a tram pass, 10 mins away from Centraal Station. All have really good hash available at under €10 a gram.
Otherwise, the one you are in, or the one that's nearest! Have a look at the hashes, have an experiment!
Hope that helps!
Re: May I receive a hash primer, please?
Thanks so much! Those posts were so helpful. Each of you provided a tremendous amount of knowledge.
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Willjay
- Posts: 2573
- Joined: Fri 2nd Oct 2009 08:28 pm
- Location: The keystone state, in the land of prohibition
Re: May I receive a hash primer, please?
When we are in the Bluebird we will discuss hash 
we will smoke hash 
we will smoke some more, 
we will smoke hash we will smoke some more, www.stopthedrugwar.org
www.mpp.org
www.drugpolicy.org
www.mpp.org
www.drugpolicy.org
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Fat_old_dwarf
- Posts: 699
- Joined: Tue 24th Nov 2015 05:07 pm
Re: May I receive a hash primer, please?
Hash is a sea in which a gnat may drink and an elephant may bathe, as the old proverb has it. But it's basically just concentrated cannabis, so if you're used to bud, it's like trying spirits after only drinking wine and beer. Maybe you'll like it pure, maybe mixed, maybe not at all (hard to believe that last, though).
I'm a simple soul, so I use a basic pipe, suitable for holding a small amount of hash on a screen. Preferably mixed with green, both for taste and effect. You can pick one up in any of several hundred shops you'll come across, from a few euros to sky's the limit.
There's a lot of bullshit about. You'll see something like Sheraz Sunrise classed as Rifman in DK2, and something else in Tweede Kamer, though it's probably the same stock. I suspect the various names for Moroccan (King Hassan, Gardella, Zero-Zero, etc.) are picked at random; in theory the better ones should be a couple of euro more, but maybe not. Expensive doesn't always equal quality - the moonrocks hype is an example, but frankly when I've tried isolators at super silly prices they haven't really justified it. There's plenty of good stuff about at the €10 or under mark - TK/DK2 King Hassan is a steal at €6, lots of the block hashes are a bit over or under €10, local shops like Massawa do good deals on traditional Moroccan, and even the cheapest is worth smoking.
But of course I can't resist a couple of premium hashes for special occasions, so some that are (for me) worth the price are things like 1e Hulp/Green Place bubblehashes, and some of Betty Boop's higher-priced deals.
It might be interesting to find out why people choose hash (or indeed whatever they smoke) when there are choices available. For me, weed without hash lacks strength and staying power; hash without weed never gets me quite to the level that good weed can, even though it may technically contain more THC.
TL;DR - try small amounts of lots of different strains, and you'll discover which ones you like best. Though you may not remember them.
I'm a simple soul, so I use a basic pipe, suitable for holding a small amount of hash on a screen. Preferably mixed with green, both for taste and effect. You can pick one up in any of several hundred shops you'll come across, from a few euros to sky's the limit.
There's a lot of bullshit about. You'll see something like Sheraz Sunrise classed as Rifman in DK2, and something else in Tweede Kamer, though it's probably the same stock. I suspect the various names for Moroccan (King Hassan, Gardella, Zero-Zero, etc.) are picked at random; in theory the better ones should be a couple of euro more, but maybe not. Expensive doesn't always equal quality - the moonrocks hype is an example, but frankly when I've tried isolators at super silly prices they haven't really justified it. There's plenty of good stuff about at the €10 or under mark - TK/DK2 King Hassan is a steal at €6, lots of the block hashes are a bit over or under €10, local shops like Massawa do good deals on traditional Moroccan, and even the cheapest is worth smoking.
But of course I can't resist a couple of premium hashes for special occasions, so some that are (for me) worth the price are things like 1e Hulp/Green Place bubblehashes, and some of Betty Boop's higher-priced deals.
It might be interesting to find out why people choose hash (or indeed whatever they smoke) when there are choices available. For me, weed without hash lacks strength and staying power; hash without weed never gets me quite to the level that good weed can, even though it may technically contain more THC.
TL;DR - try small amounts of lots of different strains, and you'll discover which ones you like best. Though you may not remember them.
Re: May I receive a hash primer, please?
This is a fabulous thread. Could easily be called everything I wanted to know about hash, but was afraid to ask. So let me add a question or two then.
Jelly hash - I always assumed that it was icolator hash. But I remember way back on my first trip in 2006 having a jelly hash (not sure what it was called) from Katsu that had to be refrigerated. In terms of effect, it took me to another level. It was also very expensive. But that was a long time and many brain cells ago, so I'm not sure my memory is entirely accurate. Does anyone remember this? Is there still any about? And what's the deal with it anyway; how is it made/what makes it so runny?
Also, back to Nepal Temple Balls. Are any of the varieties on offer the real deal, or even close? In 2008 I had some in Willie Wortels Indica and it was amazing. Been chasing that flavour ever since!
Finally, I read somewhere on this forum that one of the ways they make hash squidgy, among others, is to add lamb fat!?!? I mean, I eat lamb, but something about this sounds so unappealing. Any idea if it's true and if so, what I may be able to be on the lookout for to avoid?
Many thanks!
Jelly hash - I always assumed that it was icolator hash. But I remember way back on my first trip in 2006 having a jelly hash (not sure what it was called) from Katsu that had to be refrigerated. In terms of effect, it took me to another level. It was also very expensive. But that was a long time and many brain cells ago, so I'm not sure my memory is entirely accurate. Does anyone remember this? Is there still any about? And what's the deal with it anyway; how is it made/what makes it so runny?
Also, back to Nepal Temple Balls. Are any of the varieties on offer the real deal, or even close? In 2008 I had some in Willie Wortels Indica and it was amazing. Been chasing that flavour ever since!
Finally, I read somewhere on this forum that one of the ways they make hash squidgy, among others, is to add lamb fat!?!? I mean, I eat lamb, but something about this sounds so unappealing. Any idea if it's true and if so, what I may be able to be on the lookout for to avoid?
Many thanks!
Re: May I receive a hash primer, please?
The hash from Katsu was maybe the Krystal clear ?? Not too sure if they still sell or stock it but recall buying 2010/2011 and was always from the fridge.
Re: May I receive a hash primer, please?
The hash from Katsu was maybe the Krystal clear ?? Not too sure if they still sell or stock it but recall buying 2010/2011 and was always from the fridge.
Re: May I receive a hash primer, please?
La2019, exactly re: topic! It practically is all i wanted to know but was afraid to ask! I figured the posters here are genuinely nice and want to help and educate. So I got really high and thought I'd ask these Qs, believing full well that very knowledgeable posters would respond. I'm so happy to see that belief rewarded. Great posters have neatly summarrized a wealth of information!
And I see u even got one of your questions asked.
Now I have a follow up? How in the hell do u ingest/smoke a refrigerated jelly substance that may be hash??
And I see u even got one of your questions asked.
Now I have a follow up? How in the hell do u ingest/smoke a refrigerated jelly substance that may be hash??
Re: May I receive a hash primer, please?
We put all of it in a bong with a metal screen. It lit up pretty easily and from what I remember, it burned pretty well. I think it was a .5 g strip (reminded me of a fruit roll-up) for like €30 or 40. We smoked it with the BT, he was really nice but I got so high I couldn't track what he was saying. He could have told me the secret of Iife for all I know, or just where the WC was. So if he dropped any knowledge about the Kristal klear hash it was lost on me...
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CopenhagenCouple
- Posts: 1473
- Joined: Thu 14th Jul 2016 10:49 am
- Location: Take a wild guess...
Re: May I receive a hash primer, please?
Too bad you arrive so late for 420, otherwise the hash-heads club that is developing would be more than happy to take on a few pot-awans in training, get you initiated in the ways of both the light and the dark side... 
Jokes aside there are a lot of very good advice in this thread, more than enough to get you started, and we gather from a few of our friends across the pond that hash may be making a comeback "over there", so there might even be new options opening up.
Rest assured that macky, papi, keymo, the bunny and who other may join our little club on 420 along with the two of us will do our very best to sample as many great hashes and other concentrates as possible and give you our warmest of recommendations for a truck load of these...
Jokes aside there are a lot of very good advice in this thread, more than enough to get you started, and we gather from a few of our friends across the pond that hash may be making a comeback "over there", so there might even be new options opening up.
Rest assured that macky, papi, keymo, the bunny and who other may join our little club on 420 along with the two of us will do our very best to sample as many great hashes and other concentrates as possible and give you our warmest of recommendations for a truck load of these...
Always know where your towel is! 
Re: May I receive a hash primer, please?
Pot-awan. Ha, ha, ha. Good one.
Thanks for chiming in CC. This thread has such good advice. I check it each day to read if anyone has added anything new. Thanks for the heads-up on future information!
Thanks for chiming in CC. This thread has such good advice. I check it each day to read if anyone has added anything new. Thanks for the heads-up on future information!
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Mr Incognito
- Posts: 225
- Joined: Thu 20th Nov 2014 08:55 pm
Re: May I receive a hash primer, please?
I like f_o_d's idea about how we read a hash menu and go about making a selection.
Was just reading the coffeeshop reviews page and BlackKing has just posted a menu from de Overkaant Hortus which has the following hash selection:
Hash per gram 2 gram 5 gram
MAROC:
Casablanca Royal €12 €22 €50
Caramello €11 €20 €45
Marakesh Blond €10 €18 €40
Gardella €9 €16 €35
Diamond Top €8 €14 €30
Ketama Gold €7 €12 €25
Polm €6 €10 €20
HOLLANDS (DUTCH):
Cheese Isolator €25
INDIAN:
Indian Cream €10 €18 €40
AFGHAN:
Khanabad €10
Border ---- €8 €15
That's a pretty typical confusing hash menu! 7 grades of Moroccan priced between €6 and €12 a gram. Is the Casablanca Royal twice as good as the Polm? What's going to be the best choice on there, or more likely, how do I choose a couple to look at, and how do I then choose the better hash.....
So I thought I would talk you through my thought process when faced with something like this.
First of all - the Dutch Isolator. I guess its made from Cheese! As someone who doesn't know their weed, all that means to me is that it will be stinky. Is Cheese a sign that its an Indica type stone? You tell me - €25 a gram means I won't be buying this, but if I did I would expect a lightish brown pressed hash made from Cheese trimmings in a bucket of ice. I would expect a stinky smell, and a very fresh hash. Might be worth it - but its not really where my interests lie.
The border Afghan at €15 for 5g may look tempting, but that is too cheap to be true. I would expect that to be a dryish black hash, lacking in strength and in flavour. Not even worth a look for me. If I fancy some black hash (my experience of trying to get black in Amsterdam has not been great, so I take some persuading these days), I would have a look at the Indian Cream and the Khanabad. Unfortunately, assessing hash really needs you to get it on your fingers and have a good old explore. BTs don't let me do that! Maybe you will have more luck than me! So I would have to have a close look at the texture and try and judge how fresh it is from a look and a sniff. One thing to watch out for with black is added oil - whether that is cannabis oil, or (as suggested above!) something else (cooking oil, animal fat, {insert favourite conspiracy theory}). Decent hash is very rarely soft at room temperature, and it shouldn't actually look oily. I have too often found black from Amsterdam to have some oil added to give it a soft smooth texture. Smell wise, with black hash I'm after something piney and spicy.
But what about those Marocs? What do the names tell us?
Casablanca Royal - well Casablanca is a port, not a hash producing centre. I guess this is just a fancy name for "best quality Moroccan hash" - that's what the Royal bit is for (unless they are suggesting its what the King smokes). Just like the King Hussain etc names you see around, this is not telling us much. The price is probably more revealing - we have to assume its their best hash.
Caramello - that tells us something at least. Expect a soft golden hash, possibly in egg sized lumps (although personally, I prefer to smoke something that hasn't passed through the human digestive system....)
Marakesh Blond - ok, the blond bit is a pretty good indication of colour! I'm expecting a blond crumbly hash. Marakesh is a market not a production area though, so I don't have much more to go on.
Gardella (this is best pronounced in Dutch!) - as far as I can tell, this is a made up word. You only ever see it as a type of hash, but I've not tracked down a place with this name, or an explanation of where the name comes from. Gardella is usually a darkish brown hash, pliable and often very nice. Its quite a popular style with the locals (plus its such good fun pronouncing the word!), and often worth a look.
Diamond Top - sounds like one of those crystal concoctions made from tumbling weed and collecting up what falls off. This can mean fresh and strong, although the process tends to offend weed fans! Also worth a look - could be as good as the isolator at 1/3 of the price!
Ketama Gold - from the Rif mountains in Northern Morocco. Expect a traditional lightish brown hash, should be quite crumbly unless its had some oil added. I'd want a nice spicy smell, but also worth a look. €7 is pretty cheap!
Polm - whether this is worth trying will depend on how fresh it is, and whether the shop has a regular stream of people buying cheap hash. For somewhere like Overkant Hortus, I would probably avoid this end of the menu. For a shop slightly further out and in a residential area, I would at least have a look.
So, I think my short list would be Gardella, Diamond Top and Casablanca Royal. But it could just as well be Caramello, Marakesh and Ketama! I'd look at one of those sets of three and pick the one that looks nicest. If the shops nice and empty, I might even get a gram each of 3, but if you do that and there's a queue, expect a frosty response!
Looking at all that, I can't see much science in my approach! I'm really just trying to find the freshest tastiest strongest hash they have, and you can actually usually get that by asking the BT.
Was just reading the coffeeshop reviews page and BlackKing has just posted a menu from de Overkaant Hortus which has the following hash selection:
Hash per gram 2 gram 5 gram
MAROC:
Casablanca Royal €12 €22 €50
Caramello €11 €20 €45
Marakesh Blond €10 €18 €40
Gardella €9 €16 €35
Diamond Top €8 €14 €30
Ketama Gold €7 €12 €25
Polm €6 €10 €20
HOLLANDS (DUTCH):
Cheese Isolator €25
INDIAN:
Indian Cream €10 €18 €40
AFGHAN:
Khanabad €10
Border ---- €8 €15
That's a pretty typical confusing hash menu! 7 grades of Moroccan priced between €6 and €12 a gram. Is the Casablanca Royal twice as good as the Polm? What's going to be the best choice on there, or more likely, how do I choose a couple to look at, and how do I then choose the better hash.....
So I thought I would talk you through my thought process when faced with something like this.
First of all - the Dutch Isolator. I guess its made from Cheese! As someone who doesn't know their weed, all that means to me is that it will be stinky. Is Cheese a sign that its an Indica type stone? You tell me - €25 a gram means I won't be buying this, but if I did I would expect a lightish brown pressed hash made from Cheese trimmings in a bucket of ice. I would expect a stinky smell, and a very fresh hash. Might be worth it - but its not really where my interests lie.
The border Afghan at €15 for 5g may look tempting, but that is too cheap to be true. I would expect that to be a dryish black hash, lacking in strength and in flavour. Not even worth a look for me. If I fancy some black hash (my experience of trying to get black in Amsterdam has not been great, so I take some persuading these days), I would have a look at the Indian Cream and the Khanabad. Unfortunately, assessing hash really needs you to get it on your fingers and have a good old explore. BTs don't let me do that! Maybe you will have more luck than me! So I would have to have a close look at the texture and try and judge how fresh it is from a look and a sniff. One thing to watch out for with black is added oil - whether that is cannabis oil, or (as suggested above!) something else (cooking oil, animal fat, {insert favourite conspiracy theory}). Decent hash is very rarely soft at room temperature, and it shouldn't actually look oily. I have too often found black from Amsterdam to have some oil added to give it a soft smooth texture. Smell wise, with black hash I'm after something piney and spicy.
But what about those Marocs? What do the names tell us?
Casablanca Royal - well Casablanca is a port, not a hash producing centre. I guess this is just a fancy name for "best quality Moroccan hash" - that's what the Royal bit is for (unless they are suggesting its what the King smokes). Just like the King Hussain etc names you see around, this is not telling us much. The price is probably more revealing - we have to assume its their best hash.
Caramello - that tells us something at least. Expect a soft golden hash, possibly in egg sized lumps (although personally, I prefer to smoke something that hasn't passed through the human digestive system....)
Marakesh Blond - ok, the blond bit is a pretty good indication of colour! I'm expecting a blond crumbly hash. Marakesh is a market not a production area though, so I don't have much more to go on.
Gardella (this is best pronounced in Dutch!) - as far as I can tell, this is a made up word. You only ever see it as a type of hash, but I've not tracked down a place with this name, or an explanation of where the name comes from. Gardella is usually a darkish brown hash, pliable and often very nice. Its quite a popular style with the locals (plus its such good fun pronouncing the word!), and often worth a look.
Diamond Top - sounds like one of those crystal concoctions made from tumbling weed and collecting up what falls off. This can mean fresh and strong, although the process tends to offend weed fans! Also worth a look - could be as good as the isolator at 1/3 of the price!
Ketama Gold - from the Rif mountains in Northern Morocco. Expect a traditional lightish brown hash, should be quite crumbly unless its had some oil added. I'd want a nice spicy smell, but also worth a look. €7 is pretty cheap!
Polm - whether this is worth trying will depend on how fresh it is, and whether the shop has a regular stream of people buying cheap hash. For somewhere like Overkant Hortus, I would probably avoid this end of the menu. For a shop slightly further out and in a residential area, I would at least have a look.
So, I think my short list would be Gardella, Diamond Top and Casablanca Royal. But it could just as well be Caramello, Marakesh and Ketama! I'd look at one of those sets of three and pick the one that looks nicest. If the shops nice and empty, I might even get a gram each of 3, but if you do that and there's a queue, expect a frosty response!
Looking at all that, I can't see much science in my approach! I'm really just trying to find the freshest tastiest strongest hash they have, and you can actually usually get that by asking the BT.