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A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item (either homemade or produced commercially) that contains decarboxylated cannabinoids (cannabinoid acids converted to their orally bioactive form) from cannabis extract as an active ingredient. [1]
The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America is a 2021 cannabis cookbook by Vermont author Tracey Medeiros, incorporating cannabis in regional American cuisines – Northeastern, Midwestern, Southern, and Western. [1]
Herb: Mastering the Art of Cooking with Cannabis is a crowdfunded 2015 cannabis cookbook by American author and chef Laurie Wolf with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. [1] It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states.
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Bhang lassi is a preparation of powdered green inflorescence with curd and whey put in a village blender (a hand-blending operation is carried out until the butter rises). It is regarded as tasty and refreshing.
Hash oil or cannabis oil is an oleoresin obtained by the extraction of cannabis or hashish. [1] It is a cannabis concentrate containing many of its resins and terpenes – in particular, tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoids. Hash oil is usually consumed by smoking, vaporizing or eating. [2]
Sinsemilla cannabis is a cultivation technique, so it should not be confused with skunk, which refers to strains with a high percentage of THC, of up to 34% THC content. [6] The expression sinsemilla is practically obsolete since feminized seeds emerged in the 1990s, seeds genetically modified to only sprout females.
The preparation varies by locality and nation. Bartlett quotes Trumbull as saying: "I have smoked half a dozen varieties of kinnikinnick in the North-west — all genuine; and have scraped and prepared the red willow-bark, which is not much worse than Suffield oak-leaf."