Cooking with weed is a fun and creative way to enjoy the benefits of cannabis. From classic edibles like brownies and cookies to savory dishes like pasta and pizza, cannabis cuisine offers an array of flavors and effects.
In this blog post, we will explore the history of cooking with weed, how to choose the right strain, and how to make cannabutter or canna oil. Plus, we’ll share some fun recipes that taste delicious.
Cooking with weed is not a new concept. People have been consuming cannabis-infused food and drinks for centuries. In ancient India, cannabis was used as an ingredient in a traditional drink called bhang. In modern times, cannabis cuisine gained popularity in the 1960s and 1970s during the counterculture movement. Today, cannabis cuisine is a growing trend, with more and more people experimenting with new recipes.
The flavor of weed varies depending on the strain and the terpenes it contains. Terpenes are the compounds responsible for each strain’s unique aroma and flavor. Some strains have a fruity or floral aroma, while others have a woody or spicy scent. When cooking with weed, it’s important to choose a strain that complements the flavors in your recipe.
When choosing a strain, consider the terpene profile and the desired effects. Here’s a list of common terpenes found in cannabis, along with the strains they can be found in and the flavors they give:
Strains: Mango Kush, Granddaddy Purple, Blue Dream
Flavors: earthy, musky, herbal, fruity
Effects: sedative, relaxing, anti-inflammatory
Strains: Super Lemon Haze, Lemon Skunk, Sour Diesel
Flavors: citrusy, lemony, tangy
Effects: uplifting, energizing, anti-anxiety, anti-depressant
Strains: Jack Herer, Blue Dream, Bubba Kush
Flavors: piney, woody, fresh, herbal
Effects: alertness, focus, anti-inflammatory, bronchodilator
Strains: Girl Scout Cookies, Bubba Kush, Chemdawg
Flavors: spicy, peppery, woody, earthy
Effects: anti-inflammatory, analgesic, anti-anxiety
Strains: Lavender, Amnesia Haze, LA Confidential
Flavors: floral, lavender, spicy
Effects: sedative, calming, anti-anxiety, anti-inflammatory
Strains: Jack Herer, Golden Goat, Dutch Treat
Flavors: herbal, piney, floral, citrusy
Effects: uplifting, sedative, anti-fungal, anti-bacterial
Cannabutter and canna oil are two of the most common ways to infuse weed into food. Cannabutter is made by simmering butter and cannabis together, while canna oil is made by heating oil and cannabis together. Here’s a simple recipe for making cannabutter:
1 cup unsalted butter or coconut oil
1 cup ground cannabis flower
Melt the butter in a saucepan on low heat.
Add the ground cannabis to the melted butter and stir to combine.
Simmer the mixture on low heat for 2-3 hours, stirring occasionally.
Remove the mixture from the heat and let it cool for 30 minutes.
Strain the mixture through a cheesecloth or fine-mesh strainer into a container.
Refrigerate the cannabutter until solid.
Classic Weed Brownies
1/2 cup cannabutter or canna oil
1 cup white sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 350°F (175°C).
Grease an 8×8 inch baking pan with non-stick cooking spray.
In a medium mixing bowl, beat together the cannabutter or canna oil, sugar, eggs, and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is well combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center of the brownies comes out clean.
Let the brownies cool in the pan for 5-10 minutes, then remove them from the pan and let them cool completely on a wire rack.
Cut the brownies into squares and serve.
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3/4 cup white sugar
1/4 cup brown sugar
Grease a 9×5 inch loaf pan with non-stick cooking spray.
In a medium mixing bowl, beat together the cannabutter or canna oil, pumpkin puree, eggs, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
Fold in the white sugar and brown sugar until well incorporated.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Slice the bread and serve.
4 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
Salt and pepper, to taste
8 oz pasta of your choice
Cook the pasta according to package instructions until al dente.
While the pasta is cooking, melt the cannabutter or canna oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the cooked pasta to the skillet and toss to coat with the garlic butter.
Add the chopped parsley and basil to the skillet and toss again to combine.
Season the pasta with salt and pepper to taste.
4 large flour tortillas
2 cups shredded cheddar cheese
1/4 cup chopped green onions
Preheat a large skillet over medium heat.
Spread a thin layer of cannabutter or canna oil onto one side of each tortilla.
Place a tortilla, buttered side down, in the skillet.
Sprinkle half of the shredded cheese and half of the chopped green onions on top of the tortilla.
Season the cheese with salt and pepper to taste.
Top with another tortilla, buttered side up.
Cook the quesadilla for 1-2 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
Repeat with the remaining tortillas and filling.
Cut the quesadillas into wedges and serve hot.