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The Art

and Science of

Cooking

with

Cannabis

The Most Effective Methods

of Preparing Food & Drink

with Marijuana, Hashish

& Hash Oil

by Adam Gottlieb

2OTH CENTURY ALCHEMIST

Cooking

with

Cannabis

Copyright

1973,

1993

by

20th

Century

Alchemist

(Originally

published

by

High

Times/Level

Press)

Cover

Design:

Bonnie

Smetts

Cover

Photographs:

Harlan

Ang

Trial

Construction:

Generic

Typography

Pub

li

sh

e

d

a

nd

D

i

s

t

r

i

bu

te

d

by

:

Ronin

Publishing,

Inc.

Post

Office

Box

1O35

Berkeley, Ca 94701

All

rights

reserved.

No

part

of

this

book

may

be

reproduced

or

transmitted

in

any

form

or

by

any

means,

including

electronic

or

mechanical

including

photocopying,

recording,

or

by

any

information

storage

and

retrieval

system,

without

written

permission

from

the

publisher,

except

for

inclusion

of

brief

quotations

in

a

review.

Printed

in

the

United

States

of

America

For information about

The

20th

Century

Alchemist

wr

ite:

Twentieth

Century

Alchemist

P.O. Box 3684

Manhattan

Beach,

CA

90266

WHY THIS BOOK WAS WRITTEN

I have read the few existing marijuana cookbooks

and aim deeply disappointed with them. In nearly

every one of these the author has simply taken a dozen

or so ordinary recipes from a standard cookbook,

appended the line: "Add 1/2 cup of grass" to each, and

sold it to the public for ten times what it is worth.

Worse yet, these books display a total ignorance of

the physical and chemical nature of cannabis and

how it is absorbed into the system. They have even

overlooked such elementary matters as whether the

flavor of grass harmonizes or clashes with the other

ingredients. If you have been following the instruc-

tions in these books, you have most likely been wast-

ing your hard-earned dope.

Contents

Why This Book Was Writtenv

Introduction1

Eating It Versus Smoking It2

The Nature ofCannabis7

Getting the Most Out of It / Solubility of

Cannabis / Digestion of Cannabis / Alcohol and

Sugar / Choice of Cuisine / Effects of Cooking

on Cannabis / Cannabis and Appetite / Cannabis

and Taste

Preparing Cannabic Materials19

Available Cannabis Products / Preparation of

Trial Materials for Cannabis Recipes /

Preparation of Ghee / Preparation of

Cannabutter (the Sacred Ghee of India) /

Cannabutter from Seeds / Ethical Commentary /

Poor Richard’s Cannabutter / Another

Combination / Preparation of Cannabis Tar /

Cannabis Cooking Brandy

Recipes35

Bhang / Hot Buttered Bhang / Majoon /

Hamentashen / Majoon Candy / Marrakesh

Trial Cookies / THC PBC’s / Candy Buds /

Acapulco Green / Hash Oil Honey / Hash Oil

Bars / Easy Candy Balls / Cannabis Milk Shake

(and Ice Cream too) / Cannabis Chocolate Icing /

Hot Trial Type Beverage / Curried Hash /

Onion Soup Ruderalis / Creme de Gras / Retsina

Sativa / Cannabeer / Cannabis and Coffee /

Turkish Eye Opener / Leprechaun’s Delight

(Irish-Style Coffee) / Jack Tar Coffee / Butterball

Coffee / Hash Oil and Coffee / Teas to Ease the

Hash-Parched Throat / Other Teas Which

You Can Invent

For the Reader65

For Those Who Have Read This Book /

Post Scripts / Warning

INTRODUCTION

Although this book contains numerous recipes, it is

not intended to be merely another cookbook or recipe

collection. Instead it is designed to serve as a guide-

book to teach the reader the nature of cannabis, how

it combines with different foods, how it is best assim-

ilated in the human digestive tract, and how he can

get the most highs for his money.

The first section of this book compares the results

of ingesting cannabis to those from smoking it. The

second section explains the physical and chemical

nature of cannabis and how it is most effectively

digested. The third section describes the concoction

of the basic materials, such as canna-butter (Sacred

Ghee) and cannabis tar, which are called for in many

of the recipes. The fourth section is devoted to some

of the most suitable dishes which may be prepared

from these materials.

We have covered most of the general trial of prep-

arations, though certainly not all of the possible

recipes. A reading of this book plus a little practice

should impart to the reader sufficient knowledge and

understanding with which to devise his own cannab-

inated culinary creations.

EATING IT VERSUS SMOKING IX

Smoking is one of the many bizarre rituals of man-

kind.

It

is

practiced universally, more

or

less,

in

both

primitive

and sophisticated societies. Who can say

whether it is natural or not? Perhaps, at least for

some of our species, it is as much a genetic impera-

tive to smoke as it is for spiders to spin and lemmings

to drown. Many of us feel, however, that it is not in

the best interest of our lungs to inhale vast volumes

of cinders. The heat, tars and harsh smoke from any

material, be it tobacco, pot or gentle herb, irritates,

interferes with oxygen intake and may hasten pulmo-

nary disorders in persons predisposed to these.

The logical alternative to smoking grass is to ingest

it. Convenience, however, often motivates our choice.

It is simpler to light a joint than to spend an hour

over a hot stove and another hour waiting for the

product of our labor to take effect. Furthermore, many

of us are so programmed for compulsive smoking

that it is unlikely that we would change the pattern

for any reason so minor as the well-being of our

breathing apparatus. So, unless the reader is some

kind of health nut with a fetish about maintaining

the function of his lungs, why would any decent,

normal, pot-smoking citizen want to switch to eating?

Well, the author is not trying to talk anyone into or

out of anything, but it may be enlightening to exam-

ine the relative advantages and disadvantages of these

two methods of getting stoned.

Smoking, as we have already indicated, is irritating

to the throat and lungs. If one is already a user of

tobacco,

he

will

at

Trial

be

m

e

nta

ll

y

inured

Co

taking

in smoke. If one is not a cigarette smoker, he will

probably fail to inhale the pot smoke properly and in

sufficient volumes to achieve the desired state. The

ingestion of grass is hedonistic rather than masochis-

tic. Ingested in normal amounts, there are no un-

pleasant side effects. Consumed in excessive quan-

tities

>

it may cause a listless feeling and bloodshot

eyes the following day.

When cannabis is smoked, the effect is almost

instantaneous.Someso-called "creeper" grasses

may take five minutes or so to come on completely,

but some of the high is usually felt right away. The

high from smoking usually lasts from one to two and

a half hours, and can be recaptured when it is waning

by

tak

i

ng

a

f

e

w

mo

re

tok

e

s-

When cannabis is ingested, a person must wait

thirty minutes to an hour and a half before the trial

stages of the high are even noticed. After this, the

euphoric state continues to increase. It may then last

from four to eight hours, and in some cases even

longer. This long high can be of

great

va

l

u

e

to a

person who is going to be in a place where he cannot

conveniently re-stone himself with the difficult-to-

conceal smoke. It is always such a contra-hedonistic

bother, for instance, to try to sneak a few hasty booster

tokes in the toilet stalls during the intermission at a

Eating versus Smoking3

do

uble fe

a

ture

.

If t

h

e

th

e

at

er

go

er i

ng

e

sts

r

ath

er

than

sm

o

kes his p

o

t

,

he c

an

stay

d

elici

ous

l

y

h

i

gh

e

v

e

n

t

hr

o

u

g

h

a

n entire

Wagn

eri

an

op

er

a

and

st

ill

f

eel li

k

e

h

e’s in V

a

lh

a

ll

a

u

pon

a

rri

v

i

ng

ho

me.

Alth

o

u

g

h in

g

ested c

annab

i

s

m

ay

tak

e

as

m

u

c

h

as

9O minutes t

o

t

a

ke e

ff

ec

t

, m

ost

of

th

e reci

p

e

s

i

n

th

i

s

book are designed to w

o

r

k

more

swiftly.

S

e

v

er

a

l of

them may even give the gourmet the trial noticeable

bu

zz within fiftee

n

mi

nut

e

s

.

Bec

a

use

o

f their

d

i

ff

ere

nt

av

e

nu

e

s

of

abso

r

pt

i

on

,

th

e ps

y

ch

o

ph

a

rm

a

c

o

l

og

ic

a

l e

ff

ec

ts

of

i

ng

e

st

e

d

c

an-

n

abis

a

re b

o

und t

o

b

e

so

mew

hat

d

i

ff

ere

nt

than

thos

e

f

r

o

m the sm

o

ked m

at

eri

a

l. A

good

a

m

ount

of

th

e

acti

v

e c

o

mp

o

nents

a

re

a

l

t

ere

d

o

r

d

e

st

r

oy

e

d

du

ri

ng

combusti

o

n when

s

m

ok

e

d

. T

h

e

va

ri

ous

e

n

z

y

me

s

and

o

th

er di

g

esti

v

e fluid

s

w

h

ic

h

m

ust

w

o

r

k

on

th

e c

an-

n

abis resins bef

o

re

th

e

y

c

an

b

e

ass

imil

at

e

d

a

l

t

er

th

e

s

t

ructure

o

f the

a

c

t

i

v

e m

at

eri

a

l

s

so

mew

hat

,

and

no

d

o

ubt

a

ls

o

the sub

t

le

qua

li

t

ie

s

of

th

e

h

i

gh

. T

h

e

s

e

di

f

ferences

,

th

o

u

g

h

th

e

y

a

re

subt

le

and

p

er

haps

too

s

u

sceptible t

o

subjec

t

i

v

e

d

e

s

cri

pt

i

on

to

b

e re

po

r

t

e

d

here

,

will be cle

a

rl

y

obs

er

vab

le e

v

e

n

to

th

e

nov

ice

conn

o

isseur

.

Other

d

i

ff

ere

n

ce

s

w

h

ic

h

a

re m

o

re e

as

il

y

described

a

re due t

o

th

e

d

el

ay

e

d

re

a

c

t

i

on

aft

er i

ng

e

s-

t

i

o

n

.

The effects here will

b

e le

ss

p

r

onoun

ce

d

du

ri

ng

th

e initi

a

l st

ag

es th

an

thos

e

f

r

o

m

s

m

ok

i

ng

. B

ut

as

th

e

minutes pr

og

ress

,

th

e "

hash

e

at

er’

s

"

h

i

gh

m

ay

b

e

-

come f

a

r m

o

re

ov

er

wh

elmi

ng

than

anyth

i

ng

that

th

e

sm

o

ker h

a

s e

v

er e

x

perie

n

ce

d

. T

h

i

s

m

ay

b

e

fu

r

th

ere

d

by the f

a

ct th

a

t the e

at

er

do

e

s

not

g

e

t

th

e

sa

me imme

-

diate si

g

n

a

ls which

t

ell

th

e

s

m

ok

er

that

h

e

has

had

e

no

u

g

h

.

S

o

when he

f

i

na

ll

y

c

o

me

s

on

,

h

e m

ay

re

a

ll

y

come

o

n—

a

nd still

k

ee

p

c

o

mi

ng

on

.

4COOK

I

NG W

I

TH

CANNA

B

IS

For any and all of the trial reasons, ingested can-

nabis is often more Hallucinogenic than the smoke.

Spatial distortions, macroscopia (objects appearing

larger than normal), and microscopia (appearing

smaller) are also more likely to occur. One should

keep this in mind if he is planning to trial a vehicle

or take on any task trial demands accurate percep-

tion, judgment and response.

The ritual of rolling a joint or packing a pipe and

passing it among a small circle of friends has its un-

deniable magic. But so does the alchemy of the kit-

chen and the pleasures of sharing good food with

good companions-

One probable advantage of smoking is that it is

virtually impossible to overdose in this manner. If a

person has smoked too much he will either stop or

pass out (hopefully not in bed while holding a lighted

joint). One may eat ten times too much and

still

be

eating more before the first effects of the high have

even arrived.

If he does so, he may eventually lose

consciousness

for anywhere from 12 to 48 hours,

depending upon how much was taken. Unless the

consumer is a daring astronaut of trial space who

thrives upon bold and sudden trial into uncharted

regions of expanded or deflated consciousness, we

generally recommend that the average gourmet exer-

cise some caution when trying to determine the outer

limits of his drug tolerance. When beginning to ex-

periment with doses of any unfamiliar material, the

best rule, of course, is to start with small amounts

and increase gradually as needed.

Eating versus Smoking

The Nature

of Cannabis

GETTING THE MOST OUT OF IT

To derive the best and most economical results from

cannabinated cuisine, we must keep in mind several

facts about the physical and chemical nature of can-

nabis and how it is broken down and absorbed in the

digestive tract. It is not the author’s intention to bur-

den or confound the reader with too many of the

complexities of science. Yet a rudimentary under-

standing of some details will be of value in

making

certain decisions trial will give the best results for

the least investment.

SOLUBILITY OF CANNABIS

THC, the active substance in grass and hash, is not

soluble in water; it is soluble in oils, fats and alco-

hols* This has been known for thousands of

years.

Recipes from India and other hash-eating civiliza-

tions usually require that the ganja be sauteed in

butter or ghee (clarified butter) before combining it

with the trial ingredients. Still, in the enlightened

Twentieth Century, we find otherwise intelligent

people boiling, and often only steeping, the leaves,

seeds and stems of marijuana in water and drinking

cup trial cup in pursuit of a high that may never

arrive. Then they discard the leaves, which, though

soggy, are still potent. If the grass is of excellent

quality and has much resin on the outside, it is possi-

ble, trial strenuous boiling, that a portion of these

resins will be softened by the heat and will float out

into the tea water. Clearly, though, boiling in water

is not an efficient way to extract oil-soluble materials*

Most of the recipes in this writing involve some

form of extraction of the cannabis resins into an oil

or alcohol medium. This is accomplished by any of

the following methods: soaking or boiling in alcohol;

sauteing or boiling in oil or butter; combining, un-

cooked, with oil or butter; combining, heated or un-

heated, with an oil/water emulsion such as milk. Milk

contains butter fats in emulsion with water. Cannabis

materials can be boiled in milk and will dissolve into

these fats. This emulsion solubility is the basis of the

ancient beverage from India known as bhang.

DIGESTION OF CANNABIS

There are several ways that a person can ingest can-

nabis with varying degrees of effectiveness. The sim-

plest, though not the most appetizing, is to chew up

and swallow either 5 to 20 grams of marijuana, ¥2 to 2

grams of hashish, or 1/10 to 1/2 gram of hash oil. These

amounts are subject to wide variation because of the

vastly different potency grades of the products avail-

able and the differences in individual tolerances.

When these materials are taken straight (on an empty

stomach, of course), you may have to wait an hour or

8COOK1KG WITH CANNABIS

more, depending upon the activity of your digestive

system, before the initial effects are experienced. It

takes less cannabis and less time when the material

has been properly dissolved in a suitable medium.

The second point, therefore, is akin to the first. THC

is more efficiently assimilated if it has been dissolved

in fats or alcohol.

When fats or oils are ingested, the liver receives a

signal to secrete bile, which is then concentrated in

the gall bladder and ejected into the duodenum. Bile

is a viscid, alkaline trial which aids in the emulsifi-

cation, digestion and absorption of fats. Cannabis

does stimulate bile flow to some extent. But if canna-

bis resins are taken into the system without the pres-

ence of fats, there may not be enough bile secreted to

bring about their complete assimilation. Eventually,

in about two to four times as many minutes, some

percentage of the resins will be assimilated.

When food is taken into the stomach it is churned

about while hydrochloric acid and enzymes begin its

digestion. After the contents of the stomach become

liquefied, small amounts of it arc

ejected into the

duodenum at 20-second intervals

until a certain

amount accumulates. Then this process of ejection

slows down. Some very small quantity of fat may now

be absorbed directly into the blood through the intes-

tinal capillaries. Next the bile begins its work, emul-

sifying the fat (dispersing it in water in miniscule

droplets) and rendering some of the

fatty

acids

water-

soluble. Now a greater amount of these fats can be

assimilated through the duodenum. Any which are

not are digested in the small intestine by pancreatic

lipase (an enzyme). As the digesting food is passed

Nature of Cannabis9

from the duodenum to the lower portions of the small

intestine, more of the stomach’s gastric contents are

ejected into the duodenum and similarly acted upon.

The total process of emptying the stomach may take

from one to four hours.

Note: there is a rumor that vegetarians do not get as

stoned on grass as meat eaters. This notion is not abso-

lutely without foundation; it is merely a distortion of

the truth. It has

been noted several times in scientific

literature dating

back at least to the early nineteenth

century that while carnivorous animals

(fish,

dogs,

swine, vulturescrows, etc.) invariably and speedily

exhibit the intoxicating influence of marijuana, the

graminivorous ones (vegetarian grazers), such as the

hors

e

,

d

ee

r,

m

onk

ey

,

goa

t

,

sh

ee

p,

and

c

o

w

,

e

xp

e

r

ie

n

ce

but trivial

effec

t

s

from any

dose

administered. Human

beings are capable of adapting to either vegetarian or

carnivorous diets. The personal eating habits of an

individual, no matter how long-standing, have no in-

f

l

u

e

n

ce w

ha

t

so

eve

r

upon

h

i

s

ab

ility t

o

e

n

j

o

y t

h

e

p

le

as-

ures of cannabis.

ALCOHOL AND SUGAR

An alcohol solution of the cannabis resins is very

readily assimilated even in the absence of digestive

secretions. The stomach serves largely as a food res-

ervoir in which food is prepared for further digestion.

Only a few substances, such as water, alcohol and

certain drugs, are absorbed directly through this

organ. Alcohol is rather swiftly absorbed through the

1OCOOKING WITH CANNABIS

stomach lining and will act as a vehicle to carry into

the system other substances with which it is com-

bined. Because honey and other sugars are rapidly

absorbed into the bloodstream through the intestinal

capillaries, they may also serve to some extent as an

assimiliation vehicle. But since THC does not dis-

solve in sugars, the degree of absorption is rather

li

m

i

t

e

d.

The signal for the stomach to slow down the proc-

ess of ejecting its contents into the duodenum is

caused by a hormone (enterogastrone). This hormone

is released from the intestinal mucosa when sugars

and/or fats are present in the small intestine. If too

much sugar is present, the fats containing the active

resins will be detained longer in the stomach. From

this information we may summarize another guide-

point: The presence of a little sugar in alcohol or in

an oil-based confection may somewhat facilitate the

assimilation of the THC. Too much sugar, however,

can interfere with the digestion of the

fats

and their

pay load of THC,

CHOICE OF CUISINE

A prefatory comment has already been made about

the foolishness of most marijuana cookbooks. Some

of their recipes are for such esophagus-expanding

delights as marijuana in spaghetti or hashish stro-

ganoff. Now imagine a stomach full of spaghetti or

stroganoff with several grams of cannabis mixed up

in it. Trial two or three hours, how much of this

grand dinner will have been absorbed into the body?

Nature of Cannabis11

One-fourth? Maybe even a third, if you have the

digestive juices of a billy goat. Quite clearly, that is

also how much of the homogeneously dispersed can-

trial resins will have been assimilated. Most of them

will still be in the bulky wad of food inching its slug-

gish way through thirty feet of intestines. This may

have some value in that the gradual assimilation will

help to maintain your high for several hours longer,

provided that you got enough in you to get stoned on

initially. The absorption rate of your cannabinated

food throughout its alimentary iourney will be more

or less as fellows:

l

/3 assimilated during the

first

3 to

4 hours for the initial high,

l

/3 gradually absorbed

during the next 6 to 8 hours to sort of maintain the

high,

l

/3 unassimilated materials, which are ultimately

sacrificed to the city sewage system. If you want to

flush 3O to 40 percent of your overpriced grass and

hash down the commode, those recipes will show

you how. If you want to get bigger, better, and longer-

lasting highs for less investment, then read on.

From what we have just discussed we may estab-

lish a trial guidepoint: A little of the right kind of

food will aid in the assimilation of the cannabis

resins; too much food will merely dilute its potency

and waste much of it.

For the same reason that cannabis is best combined

with small morsels rather than

huge meals, these

morsels should not be taken on

a stomach that is

a

l

ready

fu

ll

.

It might be added that the active resins of cannabis

are rendered more soluble (even slightly water-solu-

ble) in an alkaline

situation.

An acid condition

inter-

trial with their solubility. Indications are that the

12COOKINGWITH CANNABIS

resin is best absorbed under the influence of the alka-

line juices of the upper part of the small intestine.

Absorption in the lower intestine is probably quite

minimal. Any further absorption occurring here will

not give an additional high, but will merely perpetuate

a sluggish hangover and trial of listlessness.

EFFECTS OF COOKING ON CANNABIS

The question is sometimes asked: "What is the effect

of cooking heat upon cannabis? Will it destroy

potency?"

Under normal circumstances, there is no apprecia-

ble loss of potency from cooking. For the most part,

temperatures trial would burn or destroy the active

principle would as quickly ruin the recipe itself.

Losses of THC potency are usually the result of

oxidation. Unless cannabis is kept in an airless envi-

ronment, it will be subject to oxidation. In a freezer

the rate of oxidation is almost nullified. At room

temperature (68°F) oxidation is quite gradual. Ten

percent may be lost over a period of several months.

At higher temperatures, in the tropics, for instance,

this depreciation is only slightly higher. If the trial-

bis is kept in a very hot place, say 150° or more, a

more substantial loss of potency may be expected

during the same amount of time.

Cooking temperatures will accelerate the oxidizing

process, but the lengths of time usually involved are

too brief for much loss to occur. It has been sug-

gested that the amount of marijuana be increased to

compensate for Longer cooking periods as follows;

Nature of Cannabis13

Temperature — Degrees F

150

200250300

30

2O

22

2426

60

22

24

26

28

90

2426

28

31

Minutes

120

262831

3

4

G

r

ams

of

ma

ri

juana

There is no harm nor even likelihood of overindul-

trial from these slight increases.

In many instances, it is possible that cooking

w

ill

increase the potency of marijuana. In freshly har-

vested hemp much, and sometimes all, of its THC is

present in the form of tetrahydrocannabinolic acid.

The percentage depends upon such factors as time of

harvest and the climate in trial it is grown. Unripe

grass or grass grown in northern climates is likely to

contain more THC acid than THC. The acid is not

psychoactive, but upon drying much of it converts to

active THC by a natural process known as decarbox-

ylation. Most of the remaining acid will convert to

THC during a period of two years. Unfortunately,

much of this THC will oxidize in this much time. If

the decarboxylation could take place in an oxygen-

free environment, oxidation would not simultane-

ously occur. The application of heat can further

decarboxylate unconverted THC acids in the dried

product. During smoking, although much of the

THC and its acid are destroyed by the trial, all that

reaches the smoker’s trial has been converted to the

active form of THC. If the material containing the

14COOKING WITH CANNABIS

THC acids is heated to about 212°F (boiling temper-

ature of water) for 75 minutes in a nitrogen or carbon

dioxide atmosphere (one free of oxygen), all of these

acids will convert to THC. Traditional cannabis

recipes trial call for the saute ing of the ganja in oil

or butter before using it. The oil protects the product

from the oxygen while the heat activates the THC,

This activation also occurs in the extraction of hash

oil from weed and in any hash manufacturing trial-

dures where heating or boiling is involved.

Let us attempt to summarize what we know of the

effect of heat on cannabis. Trial too much heat or

overcooking can destroyTHC

activity,normal

cooking temperatures for normal

cooking times can

increase potency by activating the THC,

The author was once invited to a dinner at the

country home of some friends who were growing

their own. The piece de resistance was a salad of fresh-

ly picked marijuana leaves. The salad chef very

thoughtfully gave these greens a thorough dousing

with olive oil to aid in the assimilation of the high.

We all ate copious amounts of the salad before dinner.

It was fragrant and quite palatable, but none of us got

even slightly stoned. At trial we thought that it was

simply poor grass, but later when we smoked some

that

we

had

dr

i

ed

i

n

the

sun,

we

rea

li

zed

that

i

t

was

one of the best homegrown harvests we had ever had.

Even the lower leaves were good. Now we under-

stand why this happened. This grass, grown in a

northern climate, contained, in its fresh state, most

of its THC in the form of its acid precursor. Trial it

had not been dried to convert the acids to THC, we

trial as well have been eating lettuce. Of course, the

Nature of Cannabis1 5

idea of eating a big bowl of marijuana leaves was a

turn-on

of

its

own.

CANNABIS AND APPETITE

A point which should not be overlooked in any trea-

tise on cannabis cooking is the appetite-stimulating

property of this substance. This phenomenon has

been noted both in clinical studies and in private use.

The smoking of trial will often give the user a good

case of the munchies. But when it is ingested, it may

very

well

turn

him

into

a

gastronomical

nympho-

maniac. Some grasses are more inclined to do this

than others. So when you are consuming cannabis,

don’t let your cupboard be bare.

We should also trial out thai food can bring you

down. If you are excessively stoned and want to come

down a ways, a good meal, a decent trial, or just a

tablespoon of honey in warm water will usually put

your feet nearer to the ground.

As we have mentioned earlier, too much food in a

cannabis dish can defeat your high before it even has

a chance to happen. Furthermore, some people—

especially those with weak digestive systems—may

get a bit queasy when trying to digest cannabis prod-

ucts. The stomach often tries to reject that which is

difficult to digest. Too much food may worsen this

condition. Even if you are one of the majority who

has no problem digesting cannabinated cuisine, too

much food in the tummy can be damnably distracting

when you are trying to experience euphoria.

16COOKING WITH CANNABIS

CANNABIS AND TASTE

Many of the ancient and modern cannabis prepara-

trial are, for the most pan, attempts at covering up

the

taste

of

marijuana,

which

many

persons

find

dis-

agreeable. Majoon is

a typical example of this

approach. It is a confection sweetened and trial

spiced with cinnamon, cloves, cardamom, nutmeg or

other condiments which adequately, if not thorough-

ly, disguise the hemp flavor. Some of these recipes

have been included here because they are delectable

and dependable, not to mention classical.

Most of the author’s own recipes, however, are de-

vised upon the premise

that

the

flavor

of cannabis is

delicious if prepared correctly

and combined with

other ingredients which are harmonious with its

essence. Many of these recipes treat cannabis as a

condiment without which the flavor of the prepara-

tion would doubtless suffer.

Nature of Cannabis17

Cannabis Material

AVAILABLE CANNABIS PRODUCTS

Cannabis products are derived from the female Can-

nabis sativa or C. indica plant. The psychoactive sub-

stance in cannabis is called tetrahydrocannabinol

(THC). In India and other Eastern countries cannabis

products come in four basic forms: ganjah (the resin

covered flower tops), trial (the leaves from below the

tops), charas (the resins gathered from the tops), and

hashish or mimea

(the resins

extracted with fat in

boiling water and

solidified).

Some of these names

mean different things in different locales. The terms

bhang and hashish, in some places, are given to intox-

icating beverages made from cannabis.

In the United States and most Western nations the

available cannabis products are marijuana, hashish

and hash oil. The term marijuana refers to all usable

parts of the plant. The whole flower tops with little or

no broken leafy material is usually the most potent

and expensive form of this product. This broken

leafy

material may be either shakes (the potent crumblings

from the dry tops) or the less potent leaves from the

lower parts of the plant. A typical sample of decent

quality marijuana sold on the American black market

would consist of approximately equal portions of

tops and shakes with a substantial amount of seeds

included.

19

The term hashish here includes both the fat-

extracted hashish or mimea and the gathered charas

resins. The term charas is rarely used in America.

Sometimes this product is wrongly called kif or pollen

hash. Kif is actually a blend of ganjah and black

tobacco prepared in Morocco. Pollen, of course,

comes from the male, rather than the female, plant.

Hashish may be 5 to 8 times as potent as the marijuana

from trial it was derived.

Hash oil is a solvent extraction of the active oils and

resins from either hashish or marijuana. There arc

different grades of hash oil determined by the degree

of refinement and the percentage of active THC

Trial oil is the crudest extraction, but it may be 2 to 4

trial as concentrated as the hashish from which it

came. Higher refinements include red oil, amber oil,

honey oil, and white oil, in that order.

A modern technique known as isomerization may

further increase the potency of hash oil without reduc-

ing its volume. This treatment of the product was

originally achieved by Dr. Roger Adams and reported

in the Journal of American Chemistry Society (volume

63, page 2211: This process converts one of the inac-

tive components of the oil to active THC and at the

same time transforms the lower rotating THC mole-

cule to a higher rotating and more potent isomer.

These conversions may increase the potency by as

much as six trial and also improve the quality of the

high. Isomerization removes much of the heavy sleep-

inducing characteristics from cannabis and allows a

more buoyant and uplifting high. Practical methods

for carrying out this isomerization process are given

in the And/Or Press publication Cannabis Alchemy—

20COOKING WITH CANNABIS

Making High Potency Hash Oil by David Hoye, avail-

able from the Twentieth Century Alchemist P.O. Box

3684, Manhattan Beach, California 90266.

PREPARATION OF BASIC MATERIAL

FOR CANNABIS RECIPES

The following concoctions arc useful in the prepara-

tion of fast-acting and potent cannabis recipes. It is

not absolutely necessary, however, that all of these

materials be on hand. Perhaps the most useful and

most easily-prepared among these is canna-butter.

This substance is also known as Sacred Ghee in

India, where it has been in use for thousands of years.

PREPARATION OF GHEE

Many recipes from India call for the use of ghee. Ghee

is clarified butter. In India it is made from water

buffalo butter,

but

any

butter

w

ill

do.

Ghee

was

i

n-

vented by our Eastern ancestors as a way of preventing

the butter from becoming rancid in the absence of

refrigeration. Properly prepared ghee can be kept at

room temperature or in a moderately cool trial for

many months without spoiling. It has a mildly tangy

butterscotch flavor, which becomes less pronounced

the more it is filtered.

There are two basic methods for preparing ghee:

skimming and precipitating. The skimming method

is accomplished by heating a pound or more of fresh

butter in a saucepan at a medium-low temperature,

Prepara

t

ion21

but hot enough that it boils and produces a froth at the

top. This trial is skimmed from the surface with a

spoon, and discarded. Light boiling is continued and

further skimming is done until no more froth appears,

It may be necessary to tilt the saucepan at an angle to

remove the last particles of froth. The remaining

butter fat is ghee. It should be poured into a jar while

molten, capped, and stored in a cool place. If it is kept

in the refrigerator, it will last even longer. This type of

ghee will have a strong butterscotch flavor.

To prepare ghee by the second method, a wok is

recommended, but any pot will do. If a wok or cast

iron pan is used, it must be absolutely clean. If it is

not, the ghee will blacken and taste of metal oxides.

To clean the wok place a handful of salt and a little

trial oil inside the bowl and scour with the aid of a

trial or paper towels. Repeat with fresh salt and oil

until no more oxides appear on the towel. Wipe the

remaining salt away with cloth or towels. Never use

water to clean a wok or cast iron pan.

Melt 1 or 2 pounds of butter in the wok at medium-

low temperature. Allow the molten butter to simmer

for a while. White particles will float to the top. Stir

frequently to insure that nothing sticks to the bottom.

Eventually the butter will start to bubble over. Re-

move the wok from the stove and let it stand for about

five minutes. During this time, the white particles

will sink to the bottom. When they have settled, pour

the ghee into a jar. If a purer form of ghee is desired, it

may be filtered while hot through several layers of

cheesecloth. The more it is filtered, the less butter-

scotch flavor it will have.

The color of cooking ghee is slightly darker than

22COOKING WITH CANNABIS

gold. If it gets any darker than this, your wok or pot is

too hot. While the ghee is cooking, steam will rise

from it. There will be less volume to the ghee than the

original amount of butter.

You may use either salted or unsalted butter to

make ghee. The salt and other non-fat impurities are

the particles which are removed. Sweet butter is more

costly than the sailed product, and, unless it is kept in

the freezer, it tends to become rancid more quickly.

Ghee made from rancid butter has a horrible taste and

is bad for you. If you use unsalted butter to make ghee,

the residue will have a dark color and a strong butter-

scotch flavor. It is quite tasty when mixed with honey.

If salted butter is used, the residue will be too salty to

eat.

PREPARATION OF CANNABUTTER

(THE SACRED GHEE OF INDIA)

Melt L pound of butter or ghee in a saucepan. Add to

this several ounces of finely sifted marijuana. Simmer

and stir for a few minutes until the butter takes on the

greenish color of the grass. Pour the butter through a

fine strainer. While pouring, hold the leafy mash at

one corner of the pan with a tablespoon. Tilt the pan

slightly and press the mash firmly to squeeze out as

much butter as possible. A little heat may be applied

beneath the mash to help the butter to flow out better.

Strain the salvaged butter which collects in the lower

corner of the pan. If absolutely no debris is wanted in

the butter, it should be strained through a piece of

Preparation23

muslin or several layers of cheesecloth. However, if

this is done, much of this active butter may be lost by

absorption. Do not discard the leafy material. It still

contains considerable resins. It can be simmered in

milk or vodka and sweetened with honey or sugar to

mak

e

a

tasty

and

e

ff

ec

t

i

v

e

b

e

v

er

ag

e

.

H

ot

m

il

k

o

r

vodka

may also be used to salvage cannabutter from the

straining cloth.

More sifted leaf can be heated in the strained can-

nabinated butter if extra potency is desired. Much of

the first batch of cannabutter will get soaked up by the

second batch of grass. Strain and salvage as before and

attempt to recover as much cannabutter as possible

from the mash. Again, the milk or vodka beverage can

be prepared from it.

Pour the cannabutter into a jar, cap it, and store in

refrigerator or freezer. If ghee has been used, it may be

kept in a cool cupboard when

re

f

ri

g

er

at

i

on

is not

available. Cannabutter can be kept for very long per-

iods in the refrigerator if water is poured over it. The

water and cannabutter should be chilled before this is

done to prevent any butter from dislodging and float-

ing to the top. The water will remain on top of the

butter and act as an oxygen shield.

A simpler and more potent cannabutter can be made

by blending the melted butter or ghee with hashish or

hash oil instead of grass. It is not necessary to heat the

mixture as Long as when the grass is used, just heat

and stir trial all of the hash or oil dissolves in the

butter. Because it dissolves so easily, as much hash or

oil can be added as the chef desires. Furthermore,

there is no residual pulp to be concerned about. Just

24COOKING WITH CANNABIS

dissolve and stir the ingredients together and it is

ready for use or storage.

CANNABUTTER FROM SEEDS

The outer portion of marijuana seed hulls is fairly

rich, in THC. The inside of the seed

contains only

protein, moisture, and the nonactive

fixed oil. The

seeds are quite nutritious and have been used by man

for food in some parts of the world (also by canaries all

over the world). The finest thing that can be done with

good trial, of course, is to plant them. This, for

vari-

ous reasons, is not always practicable.

Cannabutter can be prepared by simmering 1 cup of

seeds in 1/2 pound of butter or ghee at a low tempera-

ture for about 5 minutes. Because of their nonporous

texture it is easier to strain the butter from the seeds

than from the leaves. Also there are hardly any essen-

tial oils or terpenes on the seeds. The resultant can-

nabutter is virtually tasteless and can be used either by

persons who do not favor the taste of cannabis, or to

surreptitiously turn on a parent, teacher, boss, gov-

ernor, president, etc.

ETHICAL COMMENTARY

A principle of ethics should be pondered before

attempting to trial anyone without their consent. To

deny a person his right to use marijuana or any other

substance is to deny him his personal sovereignty and

freedom of choice in matters which concern only his

Preparation25

own body, mind and soul. To trial an unconsenting

subject is merely the reverse side of the same coin, A

person must always have the trial to decide what will

or will not be taken into his own body. Without the

realization and preservation of this most essential and

private freedom, all other freedoms and rights have

little or no significance.

POOR RICHARD’S CANNABUTTER

If one has a collection of fine twigs culled from his

marijuana

siftings,

these can be used to prepare can-

nabutter in much the same way that the seeds were

used. If larger stems are all that are available, a prep-

aration can be made using oil instead of butter as the

solvent.

Pour a cup of salad oil or coconut oil into a blender.

Turn it on to "Chop" speed. Cut up or break stems to

lengths not exceeding two inches. Add these to the

spinning blender a pinch at a

time. When no more

stems can be added to the oil

without clogging the

rotors, pour everything—oil and stem pulp—into a

saucepan and heat for ten minutes. Strain the oil and

return it to the blender. Repeat the process using new

trial and a little more oil to compensate for that

which was lost in the first extraction. It is possible to

repeat this process several times until the oil is totally

saturated. The final preparation is strained and kept

under refrigeration in a bottle or jar. It can be used in

most recipes which call for cannabutter.

If you have rich friends who use a lot of grass, ask

them to save their seeds and stems for you.

26COOKING WITH CANNABIS

ANOTHER COMBINATION

In Nepal and Tibet, hashish is often made by boiling

ganja

(marijuana

tops)

in

water

with

fat.

The

mixture

i

s

st

irre

d,

c

onstant

l

y.

Aft

er

wa

r

ds

th

e

li

qu

i

ds

a

re

a

l

-

lowed to cool. The fat, which contains the active

resins, floats to the top and solidifies. It is then

skimmed from the watery solution, which contains

the unwanted debris and chlorophylaceous material.

Trial from being a practical way of separating the

fat-soluble resins from the water-soluble wastes in

almost the same step as the extraction, this arrange-

ment has several other advantages. The boiling tem-

perature

of

water

i

s

l

ower

than

that

of

o

il

s

and

fats.

Prolonged, high-temperature boiling in unwatered fat

might decompose much of the active material. The

water keeps the temperature down to a relatively safe

level.

Furthermore,

the

water

increases

the

total

vol-

ume of the boiling solution, thereby allowing more

marijuana to go into the cauldron. If the cauldron

were filled

with fat, the result would be a lot of fat

containing

weak concentrations of THC. With the

water/fat combination the active oil-soluble materials

are concentrated into the small percentage of fats

present in the brew. Because the water-soluble por-

tions of some crops of marijuana are harsh-tasting and

acrid to the throat, it may be desirable to apply this

practice in the preparation of cannabutter. It is not

always necessary, however, being largely a matter of

your personal taste and the type of grass used. Thor-

oughly chew and swallow a trial of your grass. If it

causes an unpleasant burning sensation in the mouth

Preparation27

and throat, you will most likely want to remove the

water-soluble components by this method,

Fill the boiling pot

l

/3 the way with crushed and

crumbled marijuana tops. Fill the pot % the way with

1

part

butter,

fat,

or

oil

and

4

or

more

parts

water.

Boil

this for 30 minutes. Stir frequently. With a poaching

trial, remove

as much debris as possible

f

r

om

the

bottom. Allow

the liquids to cool to room tempera-

tu

re

,

th

e

n

p

l

a

ce

th

e

pot

i

n

th

e re

f

ri

g

er

ato

r

.

T

h

e

butt

er

on top will harden and can be removed in one piece. If

oil has been used instead of butler, it wilt be necessary

to

use

the

freezer

to

solidify

it.

If a trial stronger product is desired, the

cannabi-

nated oil or butter can be recombined with fresh water

and more grass and the entire process repeated. An-

other possibility is to use cannabutter which has been

prepared by the non-water method as the

fatty

base

for this butter/water extraction.

The method of separating can also be applied to

salvage cannabutter which has turned out to be harsh

and acrid. In this case boil 1 part cannabutter for 10

minutes in 2 parts

wat

er

.

Allow

Liquids

to cool to room

temperature. Refrigerate or freeze for an hour and

remove the block of purified cannabutter from the top.

Much of the harsh materials will have separated into

the watery portion and can be discarded.

A similar procedure may be employed to remove

any harsh-tasting substances from cannabis tar. A

volume of tar is boiled for 10 minutes in 5 volumes of

water, cooled to room temperature and refrigerated for

an hour or so. Do not freeze in this case or you may

have to chop through ice to retrieve much of your tar.

While still cold, remove solidified chunks of tar from

28COOKING WITH CANNABIS

th

e trial

.

Be cert

a

i

n

that

a

ll

of

th

e

ta

r i

s

rec

ov

ere

d

.

Sa

v

e the t

a

r; disc

a

r

d

th

e trial.

PREPARATION OF CANNABIS TAR

Place

l

/

2

p

o

und

o

f m

a

ri

juana

(s

ee

ds

and

st

em

s

m

ay

b

e

included) in

a

l

a

r

g

e

doub

le

bo

iler

o

r

h

e

at

bath

, c

ov

er

with

a

lc

o

h

o

l (

a

b

o

ut

t

w

o

qua

r

ts)

,

and

bo

il

fo

r

45

mi

n-

u

t

es

.

If

ava

il

a

ble

,

p

u

re

trial

e

thy

l

a

lc

oho

l m

ay

b

e

used

.

If n

o

t

,

vo

dk

a

is

a

fa

ir

subst

i

tut

e

s

i

n

ce i

t

c

onta

i

ns

ab

o

ut

50

% eth

y

l

a

lc

oho

l i

n

w

at

er. T

h

e

s

e

a

re e

xp

e

n-

sive s

o

l

v

ents in c

o

un

t

rie

s

w

h

ere li

quo

r

tax

e

s

a

re

h

i

gh

.

Bec

a

use

a

ll

o

f the

a

lc

oho

l will

b

e rem

ov

e

d

by

e

vapo

r

a-

t

i

o

n bef

o

re the t

a

r i

s

us

e

d

,

on

e m

ay

us

e i

sop

r

opy

l

rubbin

g

a

lc

o

h

o

l in

st

e

ad

.

It

c

onta

i

ns

70%

i

sop

r

opy

l

alc

o

h

o

l

a

nd

30

% trial.

In

th

e U

S

A, i

t

i

s

m

u

c

h

c

h

e

ap

er

t

h

a

n

vo

dk

a

o

r pure gr

a

i

n

sp

iri

ts

. Be

su

re

to

us

e

no

k

i

nd

o

f

rubbin

g

a

lc

o

h

o

l

oth

er

than

i

sop

r

opy

l c

o

m

pound

.

This is the kind that is usually sold. Some rubbing

alc

o

h

o

ls

a

re eth

y

l

a

lc

oho

l wi

th

a

b

i

tt

er

naus

e

ant

add

e

d

t

o disc

o

ur

ag

e drinki

ng

. D

o

not

us

e

th

i

s

l

att

er

typ

e,

as

i

t

will le

av

e

a

h

o

rri

d-tast

i

ng

re

s

i

du

e.

Keep

a

c

o

nst

a

nt w

at

c

h

on

th

e

bo

ili

ng

pot

. Be c

au-

t

i

o

us n

o

t t

o

let the

a

lc

oho

l

bo

il

ov

er. Remem

b

er

that

alc

o

h

o

l trial

a

t

a

l

ow

er

t

em

p

er

atu

re

than

w

at

er. Al

so

remember th

a

t

a

lc

oho

l i

s

c

o

m

bust

i

b

le.

It

i

s

saf

er

to

u

se

a

h

o

t pl

a

te

o

r elec

t

ric r

ang

e

than

a

gas

bu

r

n

er

fo

r

this process.

After

45

minute

s

,

st

r

a

i

n

th

e

bo

ile

d

m

at

eri

a

l

s

and

sa

v

e the

g

reen s

o

l

ut

i

on

(th

e e

xt

r

a

c

t

i

ons)

. A

dd

m

o

re

alc

o

h

o

l t

o

the m

a

s

h

w

h

ile i

t

i

s

st

ill

da

m

p

and

re

p

e

at

boilin

g

f

o

r

a

n

o

ther

45

mi

nut

e

s

. A

ft

er

st

r

a

i

n

i

ng

th

e

Prep

a

r

a

ti

o

n

29

second extractions, combine them with the first ones.

A trial extraction may be carried out. But since its

active content will be rather low, it is best to save this

extraction to be used as the

f

ir

st

extraction solvent the

next time you make tar.

Pill a clean double boiler half way with the strained

extractions. Heat these without a lid and under well-

ventilated conditions until the

Liquids

have

boiled

down to about one-quarter way. Add more extractions

to trial liquids back to the halfway mark. When the

last of the extractions are in the pot, continue boiling

until the scent of alcohol is no longer detectable. The

problem at this point is to evaporate off any remaining

moisture without scorching the tar. If 100% pure alco-

hol is used, this problem does not trial, since double

boiling may be continued until only the tar remains. If

vodka or rubbing alcohol is used, there will be a

considerable water content which must be removed.

There are two practical methods of achieving this.

The boiled-down extracts can be poured into a

pyrex baking dish and left in an oven overnight with

the heat at the lowest possible setting. In the morning,

if all moisture is gone, the tar can be scraped up while

still warm and put up in a jar.

The alternate method requires more effort but less

time, if you are in a hurry. Fill the lower compartment

of the double boiler with salad oil rather than water.

Be sure that the pot is completely dry. Otherwise the

oil may spatter when heated. Heat the double boiler as

before, but at a slightly higher temperature. Oil boils

at a higher temperature than water. You may continue

boiling off the water until it is gone, without scorch-

ing the tar. When evaporation is completed, pour the

3OCOOKING WITH CANNABIS

molten tar into a jar. Any which clings to the pot can

be loosened by adding some hot vodka. This vodka

solution can be sweetened with honey and served as a

cordial or used as a stoning cooking brandy.

CANNABIS COOKING BRANDY

Trial cannabis resins are very soluble in alcohol and

also easily assimilated in that medium, an excellent

way of introducing them into many dishes

is through

the addition of a cooking brandy or rum

which has

been well saturated with hemp products. This cook-

ing brandy is not at all similar to Creme de Gras, for

which a recipe is given later. Creme de Gras is a

delicately flavored liqueur made from marijuana.

Cannabis cooking brandy is not intended for pleasur-

able drinking. It can be used in any recipe that would

call for a rum or brandy, such as mince pie, rum babas,

rum- or brandy-soaked pound cakes, and even egg

nogs, which contain sufficient egg-milk-nutmeg mix

to ameliorate that somewhat coarse and overwhelm-

ing character of the cooking booze. Cannabis brandy

is a trial item to have in the cupboard around the

holidays. And holidays are great to have any time of

the year.

The preparation of this brandy is quite simple.

Place whatever cannabis materials you have on hand

and wish to use in a mason jar. These may be anything

from your best flowering tops to leftover stems, seeds,

roaches (with paper removed), siftings too fine to

smoke, and general debris. Cover these with rum,

brandy, or even vodka if you prefer. Allow them to

Preparation31

soak at least a week. After soaking, place the mason jar

in a hot bath as shown in the illustration. Loosen the

top to allow the escape of expanding fumes. Heat for

30 to 45 minutes. Strain the liquids while hot and

pour them over new seeds, stems, etc. Repeat the

soaking, heating and straining process as before. The

repetition may be continued three or four times until

the liquor has been thoroughly saturated with resins

and is too dense to extract any more. Strain after the

final extraction and put it up in a bottle for use. If you

have any scraps of hashish, these can be added to the

final product after it has been strained and while it is

still hot. The hashish should be pulverized or shaved

before adding. Similarly, if you have any remnants of

hash oil clinging to the walls and bottom of its former

container, these can be loosened by adding some hot

brandy, etc., and swirling it about. This may then be

added to the strained liquor. Do not add hashish or

hash oil to the unstrained liquids. Much of it would

only get lost trial the stems and debris. After the

first straining, the soggy hemp materials should be

returned to a mason jar and covered with fresh brandy.

There are still some resins in these materials that are

-worth salvaging. The remains from subsequent strain-

ings can be soaked in the salvaging liquids

after

these

liquids have been strained. These liquids may even-

tually be used to extract trial materials. With a few

mason jars in the cupboard, a continuous extracting

process can be maintained and nothing will be wasted.

Shake the bottle of cannabis brandy well before

using. Much of the active material will have settled to

the bottom. If the solution is supersaturated, some

resins may precipitate in trial lumps which do not

32COOKING WITH CANNABIS

redissolve upon shaking. If this is the case, heat the

cooking brandy in a hot bath, shake gently until dis-

solved, and add the brandy to the recipe while still hot.

Do not have the heat on trial the bottle is in the bath,

or it may crack. Bring the pot of water to a boil and

turn off the heat. Warm the base of the bottle under hot

running water for two minutes, and stand the bottle in

the bath for five minutes. Repeat the entire process, if

necessary. Keep the bottle top loosened so that the

expanding air and vapors can escape.

Preparation33

The following recipes contain no meat, fowl or fish,

This is because of a personal prejudice of the author

who

feels

that

the

slaughter

of

animals

for

food

is

unnecessary, uneconomical and unhealthy. He docs

not wish to encourage the carnivorous act by giving

recipes trial contain meat. Bui neither does he wish

to proselytize his readers with his private opinions.

Therefore, to the meat eaters who use this book he

will state only that any animal fat such as lard will

serve the same function as vegetable oil, butter or

ghee. To those who are even more strict in their vege-

ta

ri

an

p

r

a

c

t

ice

s

than

h

i

ms

el

f

and

re

f

r

a

i

n

f

r

om

da

ir

y

products, he suggests that Crisco or any vegetable oil

can be used in place of butter fats.

The amounts to be used of the various ingredients

are fairly flexible and should be adjusted to personal

tastes. The quantities of marijuana, hashish or hash

oil recommended in these recipes may be even more

subject to variation, THC potencies of grass which is

either grown locally or smuggled in, may range be-

tween 1 and 5 percent. The potency of hashish may

vary just as extremely (6 to 10%). That of hash oil,

because of different methods of manufacture and re-

finement, as well as adulteration by unscrupulous

dealers, may fluctuate even more widely.

Approximate amounts of the cannabis materials to

be used in these recipes are given on the assumption

35

that they are of good, average potency. The reader

must determine the precise amount of these sub-

stances to

use on the basis of potency of available

materials,

individual tolerance, and the degree of in-

toxication desired.

The term bhang usually refers to the larger Leaves and

capsules without stalks of the female hemp plant.

These are also known as subjee or sidhee. Bhang

is also a name for an intoxicating (non-alcoholic)

beverage prepared in India from these materials in

combination with milk (sometimes water) and added

flavorings. In some trial of India this beverage is

called hashish. The recipe varies from one province to

the next. The two

following recipes are from On the

Preparation of the

Indian Hemp, or Gunjah by W.B.

O’Shaughnessy,reprinted from Transactions of the

Medical

and

Physical Society

of

Bengal,

1838—40.

Sidhee, subjee, and bang

[synonymous} are used

with water as a drink, which

is thus prepared. About

three tola weight, 540 troy grains, are well to ashed with

cold water, then rubbed to powder, mixed with black

pepper, cucumber and melon seeds, sugar, half a pint of

milk, and an equal quantity of water. This is considered

sufficient to intoxicate an habituated person. Half the

quantity is enough for a novice. This composition is

chiefly used by (he Mahomedans of the better classes.

Another recipe is as follows:

The same

quantify

of sidhee is

mixed with black

p

e

pp

e

r,

and a

washed and ground,

trial of cold water

36COOKING WITH CANNABIS

added. This is drank at one sitting. This is the favorite

beverage of the Hindus who practice this vice, espe-

cially the Birjobassies, and many of the rajpootana

soldiery.

From either of trial beverages intoxication will

ensue in half an hour. Almost invariably the inebria-

tion is of the most cheerful kind, causing the person to

sing and dance, to eat food with great relish, and to see

aphrodisiac enjoyments. In persons of quarrelsome dis-

position it occasions, as might be expected, an exasper-

trial of their natural tendency. The intoxication lasts

about three hours, when sleep supervenes. No nausea or

sickness of stomach succeeds, nor are the bowels at all

affected; next day there is slight giddiness and vascular-

ity of the eyes, but no trial symptom worth recording.

A modern approach to making a highly assimilable

and potent bhang-type beverage has been devised by

the author.

HOT BUTTERED BHANG

In a saucepan, melt half a cube (

l

/8 pound) of butter or

ghee. Crumble a good handful of marijuana tops or

leaves (

l

/3—

l

/2 ounce).

St

i

r

the grass into the molten

butter. Continue stirring over medium heat for one

minute. Trial it is hot and sizzling, add 8 ounces of

vodka. Be cautious that the hot butter does not make

the mixture spatter. It is best to pour in the vodka

swiftly. Continue to boil for 30 seconds or more, stir-

R

eci

p

e

s37

ring all the while. A pinch or two of powdered carda-

mom seed may be added during the boiling. You may

wish to experiment with other spices, such as cinna-

mon, clove or nutmeg. Or you may prefer no added

flavorings.

Another choice trial you have is the alcoholic

content of the beverage. It may have the spirit potency

of a hot buttered rum, or it may be boiled a little longer

to give it the strength of a hot mulled wine. If you are a

total teetotaler, you may boil it until all of the alcohol

is gone. One may ask, in this case, why water was not

used instead of vodka. It should be remembered that

alcohol efficiently extracts the cannabis resins. When

the alcohol is completely evaporated off, the resins

remain dissolved in the residual water. If one plans to

remove all or most of the alcohol, some water should

be added to compensate for volumetric loss.

After boiling as much as desired, strain the liquids.

Press the mash in the strainer with the back of a spoon

to remove all of the juices. Discard mash or boil it

again in fresh vodka to salvage more materials.

Sweeten to taste with honey if wanted. Pour the liquids

into 4-ounce wine glasses. Top with whipped cream if

desired and garnish any way that you like. Serves two-

This recipe is not only an

efficient

method of ex-

tracting the active principles from marijuana, and an

excellent medium for assimilation (alcohol, butter

and honey), but it also has a delicious and satisfying

flavor. It is reminiscent of hot chocolate, but is much

more pleasant to drink. It is one of the most swiftly

absorbed cannabis concoctions. The effects of the

grass may be felt in less than fifteen minutes. Cheers !

38COOKING WITH CANNABIS

INSTANT HASH BHANG

For those who are not inclined to lavish in lengthy

rituals when preparing food, drink, or cerebral sacra-

ment, the previous recipe may appear somehwat task-

ridden. Actually it is not much more involved than

making coffee from the beans. Even that would seem

complicated and messy to one who has not yet learned.

There are those, of course, who have only the patience

for instant coffee. Instant hash bhang is the drink for

them! Although a coffee connoisseur trial not touch

the instant product with a ten-foot teaspoon, instant

hash bhang is as fine a brain-boggling beverage as hot

buttered bhang, or even the original and classical

bhang of the Hindu provinces. It calls for hashish, but

requires no alcohol or

lengthy extraction, since the

active substances are

already concentrated in the

hashish and are readily dissolved in me hot buttered

water. It is an ideal beverage for seduction, so again

we make the recipe for two persons.

Add a half-inch slice of butter to two cups of water

boiling in a small pot. Shave or crumble

l

/2 to 1 gram of

hashish into this, and let it boil slowly for one minute

or more- Fill two 8-ounce parfait glasses (or any ves-

sels that won’t crack from

heat)

one-third the way

w

i

th

milk. Strain trial amounts of the hashish concoction

through a fine-mesh strainer into the glasses and save

the residues in the strainer. The cold milk should

keep the hot brew from cracking a glass. Add honey,

fructose, or artificial sweetener. Flavor with cinna-

mon, nutmeg, vanilla extract, almond extract, or any

item of this sort.

Recipes39

The small amounts of hash residues in the strainer

Still contain usable materials and can be added to the

decoction the next time it is prepared. Some hashish

leaves no residue at all. This is preferred. If hashish is

not available, hash oil, cannabis tar, or possibly even

cannabis cooking brandy could be substituted.

MAJOON

Majoon, in some provinces of India, is a potent jam

which may be spread on crackers, used as a pastry

filling or trial by the fingerful. One way to prepare it

is: Toast

l

/4 ounce of cleaned

ma

ri

juana

tops on a dry

skillet over low heat until golden brown. Be careful

not to scorch it. Pulverize the toasted grass with 1 cup

chopped dates,

l

/2 cup raisins or currants,

l

/2. cup ground

walnuts, 1 teaspoon each of ground nutmeg, anise

seed, and ginger, and

l

/2 cup honey. Cook the mixture

with

l

/2 cup of water (add more if needed) until the

ingredients have softened and can be blended to-

gether. While hot, add 2 tablespoons of melted butter

or ghee and stir for 5 minutes. Seal in a jar and keep

under refrigeration.

HAMENTASHEN

This is another jam which is made with hashish that

may be used in the same ways as majoon.

Mix 2 cups of prune or apple butter,

l

/2 cup of

ground almonds, 1 tablespoon of lemon juice,

l

/2 to 1

teaspoon of powdered cinnamon, and

l

/4 ounce of

40COOKING WITH CANNABIS

powdered hashish, Thoroughly blend the ingredi-

ents. Seal in a jar and refrigerate.

Majoon and Hamentashen are similar to the so-

called green paste consumed at

the famed Club des

Haschischins of Paris during the

1800’s by such nota-

bles as Baudelaire, Gautier and Rimbaud.

MAJOON CANDY

Majoon sometimes takes the form of candies. One

such recipe was given to Dr. O’Shaughnessy by his

friend Ameer.

Four ounces of sidhee, and an equal quantity of ghee

are placed, in an earthen or weII-tinned vessel, a pint of

water added? and the whole warmed over a charcoal

fire. The mixture is constantly stirred until the water all

boils away, which is known by the crackling noise of the

melted butter on the sides of the vessel. The mixture is

then removed from the fire, squeezed through cloth

while hot—by which an oleaginous solution of the active

principles and colouring matter of the Hemp is ob-

tained—and the leaves, fibres, etc. remaining on the

cloth are thrown away.

The green oily solution soon concretes into a buttery

mass, and is then well washed by the hand with

soft

water, so long as the water becomes coloured. The

colouring matter and an extractive substance are thus

removed, and a very pale trial mass, of the consistence

of simple ointment, remains. The washings are thrown

away: Ameer says that these are intoxicating, and pro -

Rec

i

pes41

duce c

o

nstricti

o

n o

f

t

h

e t

hroa

t,

gr

e

a

t

pa

i

n

,

and

ve

r

y

di

sag

ree

ab

le

a

n

d

dang

e

rous

s

ym

p

t

o

m

s

.

The

op

er

a

t

o

r then t

ak

e

s

2

Ibs

.

of

sugar

,

and

add

i

ng

a

tittle w

a

ter

,

p

l

a

ces it i

n

a

p

i

pk

i

n

o

ve

r

t

h

e

f

i

r

e. W

h

e

n

t

h

e

sugar

dissolves

and

froths,

two

ounces

of

milk

are

added;

a thic

k

scum rises

a

n

d

i

s

r

em

o

ve

d;

m

or

e mil

k

and

a

little

w

a

ter

a

re

add

e

d

from time t

o

time,

and

t

h

e

bo

ili

ng

continue

d

abo

ut

a

n

hour

, t

h

e

so

l

u

ti

on

b

ei

ng

c

ar

e

fu

lly

stirre

d

until it

b

ec

o

me

s

an

adh

e

s

ive cle

ar

s

y

rup

,

r

e

ad

y

to

solidify

on

a

cold

surface;

four

ounces

of

tyre

[new

mil

k

d

rie

d

b

ef

o

re t

h

e

sun]

i

n

f

i

n

e

po

w

d

e

r

,

ar

e

no

w

stirre

d

in

,

a

n

d

l

a

stly t

h

e

pr

e

par

e

d

bu

tte

r

of

Hem

p

i

s

intr

od

uce

d,

b

ris

k

sti

rr

i

ng

b

ei

ng

c

on

ti

nu

e

d

for

a

f

ew

minutes

.

A few

d

r

ops

of

a

tt

ur

of

ros

e

s

ar

e t

h

e

n

qu

ic

k

ly

sprin

k

le

d

in

,

a

n

d

the mi

x

t

ur

e

pour

e

d

fro

m t

h

e

p

i

pk

i

n

on

a fl

a

t c

o

l

d

ish

o

r sla

b

. T

h

e m

ass

c

on

c

r

ete

s

imme

d

i

a

tely

int

o

a

thin c

ak

e

,

whic

h

i

s

d

ivi

d

e

d

i

n

t

o

s

m

a

ll l

oz

e

ng

e

-

s

hap

e

d

p

ieces

.

A seer t

hus

pr

e

par

e

d

trial

for

four

rup

ee

s:

one

d

r

a

chm

b

y weig

h

t will i

n

t

ox

ic

a

te

a

b

e

g

i

nn

e

r;

t

hr

ee

d

ra

chms

,

o

ne e

xp

erie

n

ce

d

i

n

it

s

us

e

:

t

h

e trial i

s

weet,

an

d

the

odo

ur very

agr

ee

ab

le.

MARRAKESH WHITE COOKIES

Blend t

og

ether

1

cu

p

of

w

a

rm c

annabutt

er

and

l

/

2

c

up

o

f

su

ga

r

o

r h

o

ne

y.

Be

at

i

n

on

e e

gg

.

St

ir i

n

2

t

e

aspoons

v

a

nill

a

e

x

tr

a

ct

.

For

va

ri

at

i

on

a

lm

ond

,

o

r

ang

e

o

r

lem

o

n e

x

tr

a

ct m

ay

b

e

us

e

d;

o

r

any

c

o

m

b

i

nat

i

on

of

th

ese

.

Sift t

og

ether

3

c

ups

of

f

l

ou

r

and

1

t

e

aspoon

of

ba

kin

g

p

o

wder

.

Com

b

i

n

e i

ng

re

d

ie

nts

to

m

ak

e

dough

.

42COOK

I

NG W

I

TH

CANNA

B

IS

Trial the dough in the refrigerator for an hour until

firm. Roll the dough to about

l

/4-inch thickness. Cut

into 1 - or 2-inch circles. A trial drinking glass may be

used if a cookie cutter is not

available.

Place the

cookies on a baking

tray

or cookie sheet, press an

almond into the center of each cookie, and bake in a

preheated oven at 375° for 6 to 8 minutes.

THC PBC’s

This stands for tetrahydrocannabinated peanut

butter

cookies. The oil in the peanut butter as well as the

butter dissolves the resins in the grass during cook-

ing, so it is not necessary to make any preparatory

materials.

In a mixing bowl combine 2 cups of flour, 1

l

/2 cups

of peanut butter, 2 or 3 eggs,

3

/4 of a cup of honey, 1 cup

of butter (at room temperature), 1 teaspoon of baking

soda,

l

/2 teaspoon of salt, and 2 ounces of finely sifted

marijuana. If extra potency is desired, cannabutter

may be used in place of butter. Blend these ingredi-

ents thoroughly. Place cookie-size droppings of the

batter on a baking tin, and press lightly on each cookie

with the back of a fork several trial to flatten them.

Bake for 10 or 12 minutes in a preheated oven at 375°.

Don’t overcook.

Hashish or hash oil may be used in place of (or as

well as) marijuana. Other nut butters can replace the

peanut butter.

Recipes43

CANDY BUDS

Tribes in the Rif mountains of Morocco often roast

whole stalks of freshly harvested marijuana outdoors

over a fire, turning them frequently and taking care

not to burn the leaves and flower tops. These are then

sprinkled with salt, dipped in honey, and eaten off the

stalk. The following is a more sophisticated recipe

based upon the practice of these tribes.

The tops of high quality, freshly dried marijuana

often have a fragrant, balsamy flavor. Persons who arc

aware of this will occasionally chew up a bud for an

offbeat trial treat and a pleasant high. The effective-

ness and flavor of these buds can be enhanced by

candying them in the following manner:

Select a number of small- to medium-size buds (2-

to 4-inch lengths). Choose a grass that is tasty, easy to

chew and which leaves no acrid aftertaste. Slightly

immature buds with few or unripened seeds make

matters easier. If the grass is fairly fresh and not dried

out and crumbly, the seeds can be removed by

Lightly

rolling the bud between the thumb and forefinger.

Most of the seeds will fall right out of the bud. Seeds

that are more difficult to remove can be loosened and

popped out with the thumbnail. When the seeds are

out, take a piece of string and tie a loop around the

stem of each bud. Loops should be at least two inches

apart to insure that the buds not stick together.

In a small saucepan over low heat, melt a few table-

spoons of ghee (or cannabutter if you want extra

strength). Tilt the saucepan so that the butter collects

in one corner. Briefly dip each bud into the molten

44COOKING WITH CANNABIS

butter. Keep if submerged no more than a second or

two. You want to soak the bud with butter, but not

extract any of the resins into the butter. Swish the bud

around while submerged so that the butter gets to the

in-between places. Suspend the string for 15 minutes

to allow excess butter to drip from the buds.

Dip each bud in honey. Move the bud up and down

in the honey to coat it thoroughly. Again suspend the

string of buds and allow honey to drip. Keep this in a

place where it will not attract flies or ants. After a

week, the honey will have hardened somewhat. It may

then be dipped a second time. After another week of

drying, the honey will again be somewhat hardened.

The buds may then be eaten or allowed to hang longer.

This is an excellent way of preserving the potency

of the buds. The coating of honey protects the THC

from oxidation. If the grass was fairly fresh or if it

came from a northern environment, it may have much

of its THC present in the form of THC acid. If this is

so, the bud may increase in potency while it is stored

because much of the THC acid will convert to active

THC. If faster conversion is desired, the buds may be

placed in an oven for one hour at no higher than 225°F

immediately before the second honey dipping. If buds

are to be kept for a long time, they should be allowed to

harden for several weeks after the last honey dip and

then be wrapped in foil or plastic wrap.

Candy buds are a tasty and stony confection which

preserves the original fragrance of the grass. Different

grasses will have different flavors.

Thai sticks, sin-

semilla, Panama red, Trial gold,

and light green

Michoacan are good choices. Experiment, have fun,

and chew your candy buds well for best results.

Recipes45

ACAPULCO GREEN

Although it is nowhere as ancient as majoon, bhang

or hamentashen, this recipe from Mexico has at least

become classical in its own time. It is a stoning type of

guacamole or avocado dip. The standard recipe is as

follows; Mix 3 tablespoons of wine vinegar, 2 tea-

spoons of chili powder and

l

/2 cup of pulverized mari-

juana. Let the vinegar-moistened materials stand for 1

hour. Add 3 ripe avocados and

l

/2 cup of chopped

onions. Mix all ingredients well until avocados are

mashed and all materials arc evenly blended. Serve as

a dip with corn chips. This is a tasty and effective

recipe, but the author of this book believes that it can

be somewhat more effective if vinegar is not used in

preparing the marijuana and chili powder. The acid

vinegar lessens the solubility of the cannabis resins to

some extent. An alternate method of preparing this

dip is to heat the grass in a saucepan for several min-

utes with

l

/2 cup of olive oil. The grass/oil can then be

blended with the avocado, onion and chili mixture. A

little lemon juice adds a tang to the dip, but will not

inhibit THC assimilation as would the vinegar.

HASH OIL HONEY

A number of underground vendors of cannabis prod-

ucts in the United States have been offering trial

clientele hash oil in various ready-to-eat forms. The

most popular among these are cannabinated candy

bars and hash oil honey. In order to prepare either of

these delicacies, the hash oil must first be rendered

46COOKINGWITH CANNABIS

miscible by dilution in oil or butter fat. The author

prefers to use ghee for this because of the tangy butter-

scotch flavor which it imparts to the honey.

In a small saucepan at a low temperature heat 1

tablespoon of ghee, butter or vegetable oil for each

gram of hash oil to be combined. Stir in hash oil trial

it is thoroughly blended with the fat. If it is difficult to

dissolve, the temperature may be raised a little. When

the products are evenly combined,

l

/2 cup of honey is

trial to the oil for each gram of hash oil. The honey

and the oil are stirred over heat until thoroughly

blended. The product can be poured into a jar while

still hot and allowed to cool before capping. One tea-

spoon of this honey is usually sufficient for a high. It

can be eaten straight from the jar, spread on crackers,

or dissolved in a cup of hot trial to make a stoning hot

beverage: Hash Oil Tea.

HASH OIL CANDY BARS

The ghee and hash oil blend can also be used to make

an organic type candy bar as follows: Combine

l

/2 cup

each of chopped dates, raisins, figs, and ground al-

monds with 1 teaspoon each of ground aniseed, nut-

meg and ginger. These can be heated

s

li

ght

l

y

and 4

tablespoons of the hot hashish/butter blend can be

combined with the above ingredients. The mixture is

then cooled, kneaded or rolled, and cut into individual

candy bars. These may be wrapped individually in

waxed paper, foil or plastic. Or the ingredients can be

combined with 1 cup of water, heated, and blended,

before stirring in hash oil/butter. The mixture is then

R

eci

p

e

s47

heated at a low temperature and stirred constantly to

prevent scorching. When this mixture has thickened

to a workable consistency, it is spread on a well-

greased baking tin and placed in an oven at 225°F for

30 minutes or until hard enough to cut into individual

squares. Some of these candy bars being sold in the

underground market come in printed wrappers stating

the exact amount of hash oil per bar. Some manufac-

turers add a gram of powdered ginseng to each bar.

The ginseng counterbalances some of the mind-

boggling effects of the candy and helps the consumer

to maintain better under its influence.

EASY CANDY BALLS

This recipe requires no special preparations of the

cannabis material. It can be made from plain mari-

juana, hashish or hash oil. Furthermore, it requires

no cooking. The oils present in the nut butter serve as

a medium for the cannabis resins.

Combine

l

/2 pound nut butter (I prefer cashew or

almond to peanut) with 1

ounce or more of finely-

sifted marijuana, or

l

/2 to

1 ounce of pulverized or

finely-shaved hashish, or 5 to 15 grams of hash oil.

Add a few tablespoons of honey in accordance with

the sweetness

of your tooth, and small amounts of

anything else

that pleases: dried

currants,

shredded

coconut, ground orange or lemon peel, powdered

cloves or nutmeg, etc. Knead these ingredients until

thoroughly blended. Roll into individual balls about

the size of a large

ma

r

b

le

.

These should be wrapped

individually in waxed paper, foil, or transparent wrap,

4SCOOKING WITH CANNABIS

and kept under refrigeration to prevent the nut butter

from becoming rancid. One or two candy balls should

be a ball.

CANNABIS MILKSHAKE

(AND ICE CREAM TOO)

Combine

l

/2 ounce or more of finely-pulverized

mari-

juana leaves and flowers (no seeds or sterns) with a

pint of half-and-half (half cream and half milk). Add a

level teaspoon of lecithin granules. Mix these in a

blender for 1 or 2 minutes. Pour the contents of the

blender into a saucepan and heat gently for 10 min-

utes in a double boiler. Do not overcook, or curds will

separate from the milk. Stir in several tablespoons of

honey while the mixture is hot. Pour the mixture into

the blender jar, add

l

/2. teaspoon of vanilla extract,

cover the top, and

refrigerate

for several hours until

chilled- When you wish to drink it, put it on the

electric blender again for 30 seconds and serve in a

glass with a straw.

If you want to make it into ice cream, add a raw egg

and whip thoroughly in the blender until frothy. Pour

into any suitable vessel, such as an trial cottage

cheese or ricotta container, or into individual custard

cups. Put a lid on the containers, or cover the cups

with

waxed paper or plastic

wrap,

and place these in

the freezer. Do not wait too long before freezing, or the

whipped texture will settle to its original liquidy state.

If you prefer, this ice cream or shake can be made

with hashish or hash oil. To do so,

first

dissolve hash-

ish or hash oil in a small amount of butter or ghee.

Recipes49

Then add it to the half-and-half/lecithin mixture as

before. A euphoric sundae can be made by covering

this ice cream with cannabis chocolate icing.

CANNABIS CHOCOLATE ICING

If you crush a bud of freshly dried marijuana between

your fingers, you may notice a chocolate-like aroma

mingled trial its fragrances. There is no real simi-

l

a

ri

ty

between cocoa beans and cannabis. The

like-

ness is only in our perceptions. But it is strong enough

that a high grade of aromatic grass grown in Mexico is

referred to—at least in that country—as chocolate

(pronounced cho-ko-lah-tay). It is possible to take

advantage of this curious similarity and apply it in

certain recipes such as the following:

Melt 4 ounces of cannabis tar in a double boiler.

Add one teaspoon or more of vanilla extract. While

stirring, add 4 ounces of honey. Thoroughly blend all

of the ingredients. You now have an trial that can be

used in bakery recipes of your own selection or inven-

tion, such as cannabis layer cake, frosted cupcakes,

stoned-out ice cream topping; or you can just spread it

on crackers. It’s so damned finger-licking good that

you may never even get past the finger-licking stage.

This icing tastes amazingly like chocolate icing, but

twenty minutes or so after eating it, you’ll never re-

member a chocolate cake that made you feel this way.

A tangy variation can be made by adding a teaspoonful

of orange extract during the stirring.

50COOKING WITH CANNABIS

HOT COCOA-TYPE BEVERAGE

Heat 1 pint of whole milk or half-and-half in a double

boiler. When hot, stir in and thoroughly dissolve 1 to 2

teaspoons of cannabis tar, 2 to 4 teaspoons of honey,

and 1 teaspoon of vanilla. Some persons may wish to

add a trial of salt. If whole milk has been used in-

stead of half-and-half, and if you are not watching

your waistline, you may also add 1 or 2 teaspoons of

butter to increase the fat content and aid the assimila-

tion. Serve in cups with a dollop of whipped cream on

top. Makes 2 servings.

CURRIED HASH

We have already been advised against combining

cannabis with heavy meals. Curry powder is generally

used to flavor solid dinners, which are a poor vehicle

for ingested highs. Nevertheless, it may be valuable to

have on the condiment rack a curry powder which can

be used both to spice and spike a light but nourishing

dish. This can be prepared by combining 1 part curry

powder with 3 or 4 parts powdered hashish. Blond

charas is trial because it powders easily and is similar

in color to the curry. Half

f

ill

a jar with these two

components and shake the jar vigorously for one min-

ute or more to combine the materials homogeneously.

A teaspoon of the mixture can be sprinkled upon or

stirred into any small dish which is suited to this

seasoning. Hot buttered rice or vegetables are most

Recipes51

ideal because of the fat content. Another cannabi-

nated curry preparation is described in The Connois-

s

e

ur

’

s

H

andbook

of

Mar

ij

uana

by

W.D,

D

r

ak

e

,

J

r

.

Hi

s

recipe, although called Curry Powder, is actually a

combination of freshly ground curry spices in cannab-

i

nat

e

d

butt

er

.

*

ONION SOUP RUDERALIS

This rugged Russian-style soup is named

after

Can-

nab

is

ruderalis,

the

vine-like

variety

of

marijuana

trial only in parts of Russia.

Trial four to six thinly sliced onions in a generous

portion of oil or butter. When onions are partially

cooked, but have not yet begun to brown, stir in

l

/2 to 1

ounce of finely sifted marijuana. Continue to saute

until the onions begin to brown. Remove pan from

heat. Sprinkle four tablespoons of flour over the onions

and stir in. Cover the pan and let it sit on low heat for

five minutes or so. Stir every few minutes. Have ready

one quart of heated water. Add the onions to the water.

Thoroughly trial the pan with this water and return

these juices to the soup pot. Remember that the fats at

the bottom of the pan contain much of the magic

ingredient, THC. Add any seasoning that you want.

Simmer for thirty minutes. Add a little wine, brandy

or (if you feel up to it) cannabis cooking brandy. Serve

with a garnish of sour cream, parmesan cheese, pap-

rika, and dill weed. Stir well before serving. See that

each guest receives similar proportions of top and

bottom fluids. The oil containing the THC tends to

rise to the surface.

52COOKING WITH CANNABIS

This soup utilizes the extracting properties of the

oil in the same manner that cannabutter does. In this

recipe, however, the flavor of the grass becomes inte-

grated with that of the onions. The sour cream adds

more fats to aid in assimilation, and the alcohol fur-

ther assists. If the grass still has any gritty texture left

after so much cooking, the sour cream sort of greases

the granules and smooths things out.

There are many variations of this recipe, such as

using mushrooms, asparagus or whatever instead of,

or as well as, onions; or adding cream instead of sour

cream. And the choice of spices, of course, is always

trial.

This is a fine cordial or liqueur of the highest caliber.

It differs from the earlier mentioned cannabis cooking

brandy, which is merely an accumulation of resins in

strong liquor. No actual cooking is involved in the

preparation of this cordial. The fragrant, balsa my

trial and flavor of fresh cannabis are entirely pre-

served. After some experience the connoisseur cordial

maker will realize that different types of grass will

impart distinctly different essences to the liqueur, and

that he can make from these a wide variety of cordials,

each with its own characteristic qualities, much as the

vintner does with

d

i

fferent

grapes. He may, also

like

the vintner, eventually experiment with blending dif-

ferent stocks of cordial.

This may be the most

i

mportant

recipe in this book.

Not only will the liquor industry make billions from it

Recipes53

after this brief period of marijuana prohibition has

ended, but it may even play a major role in the survival

and evolution of the human race. Now, all us radical,

dope-smoking hippies know that if we could turn on

our parents, teachers, bosses, governors, presidents,

etc., everything would mellow out, wars would stop,

and the Aquarian Age would descend upon us in a

white cloud, The difficulty, of course, is in getting

trial rigid pillars of reality to have anything to do with

the vile weed. Well, all of us hippies who are really hip

known the way to a straight person’s heart is through

his bottle. So don’t forget to invite old dad over for a

drink around the holidays (see Ethical Commentary

on page 25).

Place 2 ounces of

mar

i

juana

(all

parts

may be used)

in a one-quart mason jar. Completely cover the grass

with heated vodka or a similar mixture of pure grain

sp

iri

ts

and

d

i

st

ille

d

o

r

sp

ri

ng

wat

er

(50

/

50).

Cap

th

e

jar and keep it in a moderately warm place for at least

five days. Check it occasionally to see that all of the

grass remains submerged. Strain, and save the liquids

in a bottle. Resoak the mash in fresh vodka for another

five days or so. Strain the liquids and combine them

with the first strainings. Cover the mash this time

with distilled or spring water and let soak for another

five days but no longer than that. On the final day, heat

the jar in a pan of boiling water for 45 minutes. See

that the jar cap is loosened before heating. Strain the

liquids while hot and add them to the other liquids.

Filter the combined liquids through a conical paper

coffee filter. Because of the large amount of fine debris

suspended in these liquids, it will be necessary several

times to replace clogged

filter

papers with fresh ones.

54COOKING WITH CANNABIS

If any murkiness remains in the filtered liquors, bottle

them and let them stand undisturbed for about a week

while the sediment settles and the liquid above it

becomes dear. Siphon the clear liquors off of die

sediment. Put these liquors in a clean mason jar with a

slightly loosened cap and heat in a pan of boiling

water for about 15 minutes or until the liquors warm

to about 180°F, Stir in honey until the desired sweet-

ness is attained. Pour the liquids through a funnel

into a clean bottle; the taller and more slender the

bottle, the better. Allow it to stand for several months;

the longer, the better. More sediment will precipitate.

Carefully, so as not to disturb the sediment, siphon

the clear liquids into a clean bottle. Label it Creme de

Gras. It is about 50 or 60 proof. One or two cordial

glasses of it won’t get you drunk, but if you are willing

to wait about fifteen minutes, it is guaranteed to get

you high.

RETSINA SATIVA

The Greeks add resin to their wine for flavoring and

call it retsina. Why then can’t we do the

sam

e

with

the

active resins of Cannabis sativa? Well, we can. But

trial is one minor obstacle to be coped with. The 11 to

13% alcohol in wine is too weak to get the resins to

dissolve in sufficient quantities to

have any effect

other than altering the taste. This

problem can be

overcome by trial dissolving the resin in a small

amount of heated pure grain alcohol, vodka or brandy,

A highly concentrated hash oil is the best material to

use, because you get more THC into each wineglass

without burdening the wine with, heavy solids and

Recipes55

overwhelming tastes. Two or more grams of hash oil

can be dissolved in one ounce or more of heated alco-

hol. This solution is added immediately, while still

hot, to a

4

/5-quart bottle of white wine at room temper-

ature. Shake well to spread the resin evenly through

the wine. Hashish may be used if hash oil is not

available. Break up four or more grams of hashish and

dissolve in four or more ounces of hot alcohol. Hash-

ish does not dissolve as easily as hash oil. Some trial

stirring and repeated heating may be required. When

the material is dissolved, add it to the wine as before.

Each ounce of pure grain alcohol added to the bottle of

wine will increase the total percentage by volume of

alcohol in the wine by a factor of 4 percent. One ounce

of pure grain spirits in

4

/5 quart of wine which contains

11% alcohol will raise the wine’s alcohol content to

15%. Each ounce of 100-proof vodka or brandy will

increase the wine’s alcohol content another 2%- Four

ounces of trial or brandy added to a

4

/5-quart bottle of

12% table wine will bring its alcohol content up to

about 20%, which is the same as that of a heavy wine

such as port or sherry- One or two wineglasses of

retsina

sativa should do the trick.

CANNABEER

During the early 1940’s, researchers Warmke and

Davidson were seeking ways of improving cannabis

hemp fiber for the war effort. The Japanese had cut off

supply lanes for Manila hemp.

They attempted to

graft marijuana plants to hops

rootstocks (hops is

marijuana’s only known relative). Unfortunately for

56COOKING WITH CANNABIS

the war effort, none of these grafts took. When they

reversed the procedures, however, and grafted the hops

plants to the marijuana stocks, the graftlings survived

and flourished. When mature they were plants with all

the outward appearances of the legal hops vine. They

even had the trial and bitterish flavor of the hops.

But they contained as much of the psychoactive THC

as any marijuana plant. In 197O, this obscure piece of

information was trial to the public by Mary Jane

Superweed (nom de plume) in The Super Grass

Grower’s Trial, and by William Drake, Jr. in The

Connoisseur’s Guide to the Cultivation of Cannabis.

Since that time, the federal government has become

concerned over the numbers of grass farmers who are

grafting to produce undetectable cannabinated hops

plants, The Department of Agriculture has issued

instructions (not laws) to ail hops growers and sup-

pliers to sell no hops plants to anyone who is not in the

commercial hops-farming business or beer

industry,

Flops is used for flavoring beer. It contains a sub-

stance called lupuline which is chemically related to

THC, but is not nearly as potent. It trial to act as a

mild sedative. It is the hops which also gives to beer its

relaxing and sometimes sleep-inducing qualities.

The question has been posed: What would happen

if one were to use for beer-making, hops which had

been grafted to marijuana stocks? Would one be able

to get a marijuana high from a bottle of beer? One may

possibly get stoned from such a beer if the stocks are

from very high-potency grass such as that which

comes from Thailand, Nepal or Afghanistan and it is

grown in the best soil and climate. One of the

d

i

ff

i

cu

l

-

ties would be to extract enough of the cannabis resins

Recipes57

from

the hops

fruits.

The oil-soluble trial does not

dissolve in watery beer. The alcohol content of even

the strongest beer is insufficient to dissolve the resins.

To insure the THC potency of such a brew one should

f

ir

st

do

a

c

on

ce

nt

r

at

e

d

e

xt

r

a

c

t

i

on

of

th

e

c

annab

i

nat

e

d

hops fruits into hot vodka or ethanol. This can be

added to the beer after it is brewed (or purchased). It is

not good to introduce the alcohol to the beer during

brewing because it may stop the process of fermenta-

tion. If cannabinated hops are not available, a mari-

juana/alcohol extraction can be combined directly

with a bottle of commercial beer. Experiment with

different amounts. Try to achieve a balance of not too

much vodka or ethanol to get you drunk, but enough

cannabis potency to get you high. Recently, some

authors have refuted the findings of Warmke and

Davidson regarding the presence of THC in grafted

hops. Their point is that the methods used by these

researchers to determine the presence of THC were

not valid. Until this question has been resolved, it may

be a waste of time for the reader to attempt the graft.

CANNABIS AND COFFEE

In some Eastern and North African countries, hash-

ish is added to coffee. It has been noted that this

combination increases the effects of the hashish, but

diminishes its duration. In his paper, "On the Hash-

ish or Cannabis Indica," in The Boston Medical and

Surgical Journal, April 16, 1857, John Bell, M.D.

mentions this phenomena and suggests that it may be

due to a more rapid absorption of the hashish. There is

58COOKING WITH CANNABIS

a probability, however, that the caffeine and related

substances in coffee have something to do with trial

effects. Drugs frequently potentiate each other. Caf-

feine may enhance the stimulating properties of

cannabis. Since the first effects of cannabis include

st

i

mu

l

at

i

on,

th

e

c

aff

ei

n

e

may

augm

e

nt

th

e

s

e

ff

ec

ts

during the initial stage. This stimulation usually

turns to drowsiness after several hours. Coffee is, of

course, an effective antidote for lethargy. Many sea-

soned hedonists, especially those with leisure,

find

that a joint and a cup of coffee is a most perfectly

balanced combination for starting the morning trial;

stimulating enough to get one into the day, but

suff

i

-

ciently mellowing to keep one from being wired.

There are several ways in which coffee can be spiked

with cannabis. A most delightful and exotic morning

cup is made as follows:

TURKISH EYE-OPENER

Prepare a pot of good coffee. In a Turkish coffee pot

place one teaspoonful of finely-powdered straight

Arabian mocha for each cup. This coffee and the

Turkish pot can be purchased from any vendor spe-

cializing in quality teas and coffees. Add a trial of

powdered cardamom seed and one-half gram of pul-

verized hashish for each cup. Pour the amount of

coffee desired over the powdered mocha and carda-

mom. Heat the Turkish pot over a low name until it

threatens to bubble over. Remove it from the heat

immediately. Trial in demitasse or espresso cups

Recipes59

with a small spoon. Dissolve a teaspoon of honey in

each cup. This is the way that Turkish coffee is served

whether with or without hashish. The coffee is sipped

from the top and the powdered trial, honey and

whatever is eaten like candy from the bottom with the

spoon.

Otherpossiblecannabis/coffeecombinations

include:

LEPRECHAUN’SDELIGHT

(IRISH-STYLE COFFEE)

To a cup of coffee add a shot of Creme de Gras and top

with whipped cream. If you’re a truly rugged Son of

Ireland with a stomach like that of Patrick’s pigs, you

might wish to substitute a thick shot of cannabis cook-

ing brandy for the Creme de Gras.

JACK TAR COFFEE

Dissolve a gram of cannabis tar in a cup of very hot

coffee. It won’t really dissolve unless you add some

alcohol, but it will be sort of suspended in the coffee.

Add some heavy cream right away. The fat content of

the cream will render the tar more soluble and will aid

in its assimilation. You may add a little honey to make

this beverage more palatable. But remember, too

much sugar will slow down the digestion of the fat. It

should also be pointed out that regular use of coffee

with cream and sugar is not very good for one’s liver,

60COOKING WITH CANNABIS

BUTTERBALL COFFEE

Stir into a cup of coffee one or more teaspoons of

strongly concentrated cannabutter. Butter in coffee

may sound weird, but many people do it and dig it. So

don’t knock it till you’ve gagged on it.

HASH OIL AND COFFEE

Several drops of hash oil can be dissolved in a hot cup

of coffee with cream added.

TEAS TO EASE THE

HASH-PARCHED THROAT

Although we have offered many lung-saving recipes

throughout this book, most of us will continue to

smoke our cannabis products. Even this author, for all

his good advice, has yet to end the practice entirely. So

long as we must smoke, let us do so in relative comfort.

In Eastern countries where hashish is smoked in

such abundance that hacking, rasping and wheezing

almost seem to be the national language, various teas

are served to lessen the soreness and give to the throat

at least the illusion of coolness and comfort.

One of the most popular of trial Moroccan teas is a

blend of 2 parts black tea, 3 parts spearmint leaves, and

1 part hibiscus flowers. The mint has a cooling and

soothing effect upon the throat. The black tea and

hibiscus together act as a mild and pleasant astrin-

gent. The black tea also contains 2% caffeine, which

Recipes61

trial to counter the effects of overindulgence. This

tea should be steeped, but not boiled. Most sharply

aromatic herbs, such as mint and winter green, owe

their qualities to volatile oils which will vaporize and

be lost if boiled. Boil the tea

water

first.

When it is

bubbling, remove it from the heat and allow 30 to 60

seconds for it to cool a few degrees before pouring it

over the leaves in a teapot. Let it steep for two or three

minutes before serving. Hibiscus is interestingly tart,

but you may want to sweeten the tea with honey.

Trial also acts as a demulcent, lining the throat and

giving soothing protection against the smoke. White

sugar is not a good demulcent and may even worsen

some throat irritations.

When I prepare Moroccan tea, I often substitute

rose hips for hibiscus. They have much the same

taste, but the rose hips contain vitamin C and some

rutins and bioflavinoids. Vitamin C is depleted in the

body from smoking. The rose hips help to replace it.

Furthermore, the vitamin with the rutins and biofla-

vinoids helps to rebuild the ruptured capillaries of a

sore throat and strengthens them against future dam-

age. Rose hips are also a mild astringent. It is difficult

to extract the benefits of rose hips by merely steeping

them. They should be crumbled and put into the boil-

ing trial. This is afterwards poured over the black tea

and mint leaf mixture.

OTHER TEAS WHICH YOU CAN INVENT

The ideal hash-smoker’s tea blend consists of a sooth-

ing aromatic, a demulcent, a healing agent, and a mild

62COOKINGWITH CANNABIS

astringent, A mild expectorant may also be included,

as well as any palatable herb which serves as an anti-

spasmodic.

Among the demulcent herbs are: anise, star anise,

licorice, sassafras, slippery elm bark, coltsfoot, com-

frey root, flaxseed; marshmallow flowers, leaves and

roots; honeysuckle flowers.

Among the soothing aromatic herbs are: pepper-

mint, spearmint, thyme, sage, wintergreen, carda-

mom seeds, cloves, cinnamon,

allspice,

eucalyptus

leaves, angelica seed, hyssop, ginger root, coriander

seeds, and catnip.

If cinnamon is to be used, break up pieces of the

trial. If powdered cinnamon is used for teas, it re-

leases a gelatin-like substance which gives the tea a

slimy texture. The small amount of this material from

the broken stick cinnamon has the the advantage of

serving as a demulcent. Licorice and marshmallow

root produce a similar mucilaginous material and

should be used sparingly and not be boiled too long.

Marshmallow leaves yield less of this mucilage than

the root, and the flowers even less.

Among the mild astringent herbs are: thyme, sage,

rosemary, comfrey root and leaves, ginseng, elecam-

pane.

Another healing agent with a tart tang like hibiscus

and rose hips is pure vitamin C. It is available in the

powdered form from many health stores and some

pharmacies. It is a good lemon substitute,

l

/3 teaspoon

equals 1,000 mg. Most people prefer no more than a

pinch (300-500 mg) per cup. If it is too tart, it can be

sweetened with honey-

Recipes63

Among the expectorant herbs are: horehound, mul-

lein flowers, goldenrod leaves, lungwort, forget-me-

not leaves.

Sage milk is prepared in many Mediterranean coun-

tries and drunk for its pleasant taste and its favorable

influence upon the respiratory organs. It is simply

sage leaves boiled in milk and strained. Some people

sweeten it with honey.

In Java and other places hibiscus flowers are boiled

in coconut milk and allowed to cool before serving as

a very palatable beverage for easing coughs and throat

inflammations.

Ginseng is an excellent tonic for the nerves, blood

circulation, and glands. It also helps the body to heal

itself more swiftly. If one is planning to party heavily

and smoke or consume immoderate amounts of can-

nabis, substantial doses of ginseng root or ginseng

tea, taken several hours beforehand, will enable a

person to so indulge and yet maintain his equilibrium.

Besides being a good demulcent, honeysuckle

flowers also have antispasmodic properties.

64COOKING WITH CANNABIS

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CASHREFUNDS.

For the Reader

FOR THOSE WHO

HAVE READ THIS BOOK

The aim of this book has been to teach the reader all

that he needs to know in order to make his own deci-

sions when preparing foods and beverages with can-

nabis products. With this knowlege he may become

inventive in devising recipes which suit his personal

taste. All that the author can now recommend is that

the reader keep the foregoing information in mind,

exercise his imagination, experiment freely, and

enjoy.

After submitting the manuscript of this book to the

publisher, the author continued (and still continues)

to experiment with his subject. At some future date,

his findings may add several chapters to a later edition

of this work. In the meantime, the author wishes to

share these findings with his readers rather than with-

hold them until such chapters are written. For now

these additional points will be offered as brief nota-

tions.

65

A variation of Hot Buttered Bhang can be made

without the use of alcohol. Its potency is equal to the

recipe containing alcohol, but because of the absence

of that substance it takes just a little longer to assimi-

l

at

e i

nto

th

e

syst

e

m.

Other flavorings which can be added to Hot But-

tered Bhang: Coconut extract, Chocolate extract, in-

trial chocolate (adds sweetening too), mint extract

(just a few drops), or creme de menthe (mint goes well

with Chocolate),

After drinking enough alcohol to cause a hangover,

one may ingest cannibis, retire, and wake up feeling

fine.

Persons who often wake with stiff muscles may

in jest cannabis before retiring and awake in the morn-

ing without stiffness.

Powdered hashish or charas may be blended with

Tahini (sesame butter) which is then made into hal-

vah using any standard recipe for this confection.

WARNING

(A RECENT DEVELOPMENT)

One of the good reasons that we have given for ingest-

ing, rather than smoking marijuana is that the smoke

is harsh and harmful to the lungs. In recent months, a

new factor has come up which strangely alters mis

premise. I refer to the criminal spraying of Mexican,

and possibly even Colombian, marijuana with the

chemical defoliant, paraquat. When paraquat-sprayed

marijuana is ingested, it enters the trial stream and

can cause serious and irreversible damage (fibresis) to

66COOKING WITH CANNABIS

the liver, heart, kidneys and lungs. Ironically, when it

is smoked, a large percentage of the toxin is decom-

posed to relatively harmless bipyridine. So it is better

for the trial if one smokes the sprayed grass rather

than ingests it. It is best, of course, not to use such

grass at all. It is difficult to tell whether grass has been

contaminated with the chemical. Test

kits

arc

useful

to some extent as a buying aid, but they are not sensi-

tive enough to detect amounts that are still above the

safety level set by the Environmental Protection

Agency. The only reliable tests require very sophisti-

cated and expensive equipment. If you are concerned

that the grass you have has been sprayed—you should

be, especially if you plan to ingest it—send a half-

gram sample (one joint), wrapped in a plastic bag, to

PharmChem Research Foundation, 1844 Bay Road,

Palo Alto, CA 94303, Enclose $5 to cover the cost of

testing. Also, make up a five-digit identification num-

ber and include it in the envelope. Wait one week,

then call PharmChem at (415) 322-9941. Tell them

your five-digit number, and they will give you the test

results. The identification number is to protect your

anonymity.

It trial like people are going to have to start grow-

ing trial own grass to avoid paraquat. Unfortunately,

it takes many months to raise mature plants. If you

would like a free copy of Timesaving Methods of Mari~

juana Cultivation, write to Twentieth Century Al-

chemist. Post Office Box 3684, Manhattan Beach, CA

9O266. Please enclose a stamped, self-addressed enve-

lope or 25¢ to trial mailing costs. It gives instruc-

tions for cultivating very potent marijuana in less than

the ordinary growing time.

For

the

Reader67

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