Hoppy and dry, faintly bitter.
The hop compound, and it tastes like it: dry, herbal, a touch bitter. It holds up to heat, so it does its best work in savory cooking where bitterness is a feature — mushrooms, alliums, a beer-braised anything, rye bread.
In the kitchen
Cooks through
The heaviest aromatics in cannabis, and the ones that behave like ordinary kitchen spices — black pepper and cloves carry the same compounds and neither is ruined by an oven. What you smell in the jar is close to what you taste in the finished thing, which cuts both ways: it is why the grassiness people complain about is usually this half of the profile.
The same compound is in hops, sage, ginseng and coriander — which is the short version of why these pairings work. You are not matching a flavor to the cannabis, you are adding more of something the flower already tastes of.
Canned tomatoes cooked down with onion and garlic, blended smooth, then finished with cream and a slug of olive oil once the pot is off the burner. Ladling measured bowls is what keeps the servings honest.
Contains chicken or vegetable stock, garlic cloves, large onion
Written for
5 mgper bowl
6 bowls · 55 min
The butter goes in at the end, off the heat, beaten hard into the rice. That final step is a technique risotto has always used, and it happens to be ideal for an infusion.
Contains mixed mushrooms, onion, vegetable or chicken stock
Written for
5 mgper serving
4 servings · 50 min
Mayonnaise, buttermilk and soft herbs whisked into a pourable dressing. Because it is spooned onto an individual plate, each person decides their own serving, which is the most forgiving arrangement there is.
Contains garlic clove, onion powder
Written for
2.5 mgper tablespoon
24 tablespoons · 10 min
A long-simmered tomato sauce with the oil stirred in at the very end. Freeze it in portions and it doses pasta, eggs or pizza for a month.
Contains garlic cloves, onion
Written for
5 mgper serving
8 servings · 55 min
Eggs poached in a spiced tomato sauce. The infused oil is stirred in off the heat at the end rather than used to build the sofrito, which is the difference between keeping your dose and simmering it away.
Contains garlic cloves, onion
Written for
5 mgper serving
4 servings · 40 min
Peanut butter let down with tamari, lime and warm water until it pours off a spoon. Built cold, kept cold, and measured out a tablespoon at a time over noodles, satay or a rice bowl.
Contains fresh ginger, garlic clove
Written for
2.5 mgper tablespoon
16 tablespoons · 10 min
From StrainTrackr. Each of these breeders named humulene on their own product page — a claim about their cultivar, not a lab result. Most strains have no terpenes published at all, so this is a sample of what is documented rather than a ranking of what is strongest.
The other 24
