AN ESSENTIAL GUIDE TO COOKING WITH CANNABIS FOR BEGINNERS

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Over the last decade, culinary cannabis has become more mainstream, and its applications more sophisticated – it has been mixed in purees, sprinkled over carpaccio, infused in sous vide and so on.  Aside from cannabis fine dining, cooking with cannabis is evolving as a home-based culinary experience too. There are a burgeoning number of home-based cannabis cooks who have, like me, through trial and error, developed a checklist for what should be considered before embarking on cooking with cannabis. For example, should I be using an indica or a sativa strain for this recipe? What method of infusion should I use? Why do I have to decarboxylate my cannabis before infusing it? What do cannabis terpenes do?  What do I need to consider when dosing? This article is an essential guide for those new to cannabis cooking that will be covered in more detail in the Seedsman Global Kitchen series.  Selecting Cannabis Strains for Edibles You will get the best enjoyment from cannabis infused recipes by selecting the right strain as the main ingredient. The various strains of cannabis tend to fall into three main categories:  indica, sativa and hybrid. Indica strains are often associated with relaxation, even sedation, and are popular amongst those suffering from chronic pain or extreme anxiety.  On the other hand, sativa strains are characterised as being uplifting, energetic and functional.  Hybrid strains sit somewhere in the middle, as they are made up of the combined properties of both indica and sativa (as well as by crossing multiple indica or multiple sativa strains). Hybrids are often sought by those wanting to have the uplifting effects of the sativa while experiencing the body effect of an indica – a kind of ‘alert mellowness’. Selecting the strain you will be cooking with at the start of your recipe…

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