Moroccan Hash Thread

[OneHighMofo]

found that randomly:

http://hightimes.com/strains/hashishene ... the-block/

hash and terpenes...

Very interesting - thanks for posting dude

[Jesscass]

found that randomly:

http://hightimes.com/strains/hashishene ... the-block/

hash and terpenes...

Knew about that one, nice.

Nothing really new but in my humble opinion an excellent summary when it comes to moroccan hashish: http://www.cannabis.info/us/abc/3000739 ... occan-hash

[Crapulinski]

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[pengaldinho]

purchased last week: Royal from Massawa, ZeroZero from 1e Hulp, SuperMarssa from El Marssa, Super Tbizla and Mushina from Dampkring, PineappleKush bloc from Dampkring II. Also tried the Cheese Pollen from Bluebird.

Sweet selection, which was your favorite?

[Crapulinski]

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[Mack 10]

Nice stash. The dark shiny one looks like great Nepalese.
yes I know its not Nepalese, but it looks like it)

[pingpong]

Hello Crapulinski,

You have a very nice stash.

Can I ask you to tell us witch one is what on the picture you post ?

Thank you

[Crapulinski]

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[Crapulinski]

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[macky]

purchased last week: Royal from Massawa, ZeroZero from 1e Hulp, SuperMarssa from El Marssa, Super Tbizla and Mushina from Dampkring, PineappleKush bloc from Dampkring II. Also tried the Cheese Pollen from Bluebird.

Nice list Now I,m going to have to sent one of the younger lads on a bike to gather them up for 420 I think I know a not so young one who may love to get that done....oneh Tried the cheese pollen last month ,prefer the Critical mass a little more but just You guy,s always have nice hash ,jealous

[OneHighMofo]

purchased last week: Royal from Massawa, ZeroZero from 1e Hulp, SuperMarssa from El Marssa, Super Tbizla and Mushina from Dampkring, PineappleKush bloc from Dampkring II. Also tried the Cheese Pollen from Bluebird.

Nice list Now I,m going to have to sent one of the younger lads on a bike to gather them up for 420 I think I know a not so young one who may love to get that done....oneh Tried the cheese pollen last month ,prefer the Critical mass a little more but just You guy,s always have nice hash ,jealous

Whoah there! what's all this 'not so young' business?

[OneHighMofo]

found that randomly:

http://hightimes.com/strains/hashishene ... the-block/

hash and terpenes...

Thought Id 'd posted this already - obviously not!

I've been giving this article a lot of thought. Something about the findings bothers me.
The studies (https://www.ncbi.nlm.nih.gov/pubmed/25454145) hypothesis is:
"samples of cannabis herb and hashish showed clear differences in their volatile chemical profiles, mostly resulting from photo-oxidation processes occurring during the transformation of fresh cannabis herb into hashish. Most unexpectedly, we could demonstrate hashish samples as containing remarkable amounts of a rare and unusual monoterpene - 5,5-dimethyl-1-vinylbicyclo[2.1.1]hexane - among the volatile compounds detected in their headspaces. We gave evidence for the formation of this compound from the light induced rearrangement of β-myrcene during the manufacture of hashish. In view of its high abundance among volatile constituents of cannabis resin and its scarce occurrence in other natural volatile extracts, we propose to rename this specific monoterpene hashishene."

Paraphrasing: Oxidisation (heat and light) on drying plants causes that 'hashy' taste.
HOWEVER

I wonder how the study accounts for the fact that bubble-hash (Ice Water Extract) often has exactly the same or similar terpene profile as many a standard Maroc?

Moreover - 9 times out of 10 I experience that very same 'hashy' taste from IWE that I 100% know for sure has NOT been subjected to ANY heat or light during the drying phase: the material in question being fresh frozen at the point of harvest and kept airtight in total darkness.

My theory - is that the 'hashishene' the study refers to: (the 'rare and unusual monoterpene - 5,5-dimethyl-1-vinylbicyclo[2.1.1]hexane') is not created by Oxidisation but is in fact the flavour of off-gassing fats and lipids - essentially the burning/vaporising plant waxes from the Trichome heads and stalks.

My theory is supported by the fact that I can take bubble-hash/IWE that tastes PURELY of hash; press it for Rosin (I.e., use heat and pressure to separate the volatile cannabinoid and terpene compounds from the trichome heads) and subsequently TOTALLY remove the hashy flavour, concentrating all the terpenes from the plant into a resultant oil that tastes exactly like the original flower starting material. This effect is consistent - I've repeated it many times recently and it's always the case.

I should find the time to write to the authors really - find out what they think.

[CopenhagenCouple]

Very interesting thoughts and a well argued theory, glad that there are others that ponder the more “geeky” aspects of such exotic and esoteric matters as cannabinoid terpenes.

The last point is very interesting as we have had both this and contradicting experiences pressing hash rosin on a variety of hashes using screens that we funnily enough believe originated with you (nylon, not metal, so there might be a difference that we can’t account for). By this we mean that we have also pressed hashes and have the distinct “hashy” flavor lessen or even completely disappear and yield to a much more “flowery” taste. On the other hand we have also had many a hash rosin where the hashy flavor was very much there, IWRC even one or two pressed by Nugs using the metal screens.

This would seem to contradict the thesis that pressing rosin separates the terpenes etc. from less volatile (since it does not liquefy and come out with the rosin) waxes (other other lipids) that cause the hashy flavor.

With respect to the base theory we are a little confused if you are arguing that 'hashishene' is created by the evaporation or combustion of waxes / lipids from the tric heads (essentially either a thermal / thermo-catalytic conversion / oxidization of some hydrocarbon into “hashishene” or just evaporation of 'hashishene' already present in the tric heads) or that the flavor is not 'hashishene' at all, but in fact some other substance evaporating or combusting from the tric heads(?).
If you mean the previous one isn’t that contradicted by the fact that the study found the 'hashishene' compound in the hash (or do we remember it wrong?) and not the combustion products of said hash?

Another interesting perspective that we have considered is if some form of fermentation might at play, there could conceivably exist conditions within the bud during drying that are anaerobic enough to allow for some process of fermentation to occur. This would also for the process to occur during the conditions you describe with the IWE you experienced to have a hashy flavor.
Gotta go for now, but have many more thoughts on the matter, so let’s keep geeking!

[OneHighMofo]

Very interesting thoughts and a well argued theory, glad that there are others that ponder the more “geeky” aspects of such exotic and esoteric matters as cannabinoid terpenes.

The last point is very interesting as we have had both this and contradicting experiences pressing hash rosin on a variety of hashes using screens that we funnily enough believe originated with you (nylon, not metal, so there might be a difference that we can’t account for). By this we mean that we have also pressed hashes and have the distinct “hashy” flavor lessen or even completely disappear and yield to a much more “flowery” taste. On the other hand we have also had many a hash rosin where the hashy flavor was very much there, IWRC even one or two pressed by Nugs using the metal screens.

This would seem to contradict the thesis that pressing rosin separates the terpenes etc. from less volatile (since it does not liquefy and come out with the rosin) waxes (other other lipids) that cause the hashy flavor.

With respect to the base theory we are a little confused if you are arguing that 'hashishene' is created by the evaporation or combustion of waxes / lipids from the tric heads (essentially either a thermal / thermo-catalytic conversion / oxidization of some hydrocarbon into “hashishene” or just evaporation of 'hashishene' already present in the tric heads) or that the flavor is not 'hashishene' at all, but in fact some other substance evaporating or combusting from the tric heads(?).
If you mean the previous one isn’t that contradicted by the fact that the study found the 'hashishene' compound in the hash (or do we remember it wrong?) and not the combustion products of said hash?

Another interesting perspective that we have considered is if some form of fermentation might at play, there could conceivably exist conditions within the bud during drying that are anaerobic enough to allow for some process of fermentation to occur. This would also for the process to occur during the conditions you describe with the IWE you experienced to have a hashy flavor.
Gotta go for now, but have many more thoughts on the matter, so let’s keep geeking!

Thanks dude - although thinking about it now it's not a particularly well presented argument

I agree that import almost always retains the 'hashy' taste when squished for Rosin.
It's more home-spun bubble-hash I'm concerned with as I know the conditions that's been kept/produced.

I don't think my spurious claim about the origins of Hashisene should be taken too seriously - I am after all an absolute ignoramus as to the science of the matter. Although to answer your question - I think I'm claiming (pondering?) whether hashishene is simply the taste of burning trichomes? Trichome heads and stalks are certainly physically present (and tastable) in bubble-hash, import-hasj, dry-sift, flowers; and are certainly missing (both physically and taste-wise) in BHO / Rosin (made from bubble-hash, made from 'western' genetics.). Which is where my theory stemmed from.

Reading the excerpt back to myself it seems they specifically cite evidence of 'photo-oxidation processes' as the catalyst for the formation of the compound in question. So it seems that they firmly believe light to be a factor I'd like to read the full article and examine that particular piece of evidence - it's likely the key to understanding the hypothesis.

My pal and I were sat pondering this question while squishing nugs last night - wondering why the heat from the press wasn't forming hashishene? Perhaps light really is the key?

Perhaps there are other factors at play? For example - I think it's 100% likely that certain combinations of other terpenes contribute to the 'hashy' taste - independent of 5,5-dimethyl-1-vinylbicyclo[2.1.1]hexane'. Which could be a confusing factor (at least to my tiny mind)!

Onwards weed geeks

[Nuggz]

Hmmm my limited superficial stab at all this terp-science is more vested in my anecdotal experience, but maybe "burning" trich-heads (re: combustion) can't be the culprit as vaped hash definitely tastes hashy, but perhaps you meant simply heating. I think in laymen's term it ultimately boils down to how the terpenes and other compounds combine with remaining compounds (therein creating new scent/flavor profiles), and to the lack of vegetative matter, as well as the gradual oxidation process...but that's my two abe lincoln heads on the matter