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Frequently asked questions
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Cooking With Cannabis
Cannabis contains certain compounds that are responsible for each strain’s pronounced odor and taste. These compounds are terpenes, chlorophyll and flavonoids. While these compounds are all beneficial and desirable when inhaling cannabis (smoking and vaping), they are not beneficial or desirable when cooking with cannabis. This is because these compounds are very volatile and are “burnt and destroyed” between 100ºF-200ºF. The “weedy” taste often found in edibles is the result of burnt terpenes, chlorophyll and flavonoids. By removing these compounds before processing your edibles, you are removing the major components responsible for the “weedy” taste.
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