Cooking with cannabis is an increasingly popular method for enjoying its effects and flavors without smoking. Through various infusions, cannabis can add a unique herbal profile to both sweet and savory dishes, providing a more enjoyable and discreet consumption experience. However, cooking with cannabis requires some understanding of key steps, such as decarboxylation and proper dosing, to create safe and effective edibles. The Importance of Decarboxylation Before adding cannabis to any dish, it’s essential to activate its cannabinoids through a process called decarboxylation.Raw cannabis contains THCA and CBDA, which must be converted into THC and CBD through heat to have psychoactive or therapeutic effects. To decarboxylate, bake the top cannabis products in an oven-safe dish at around 240°F (115°C) for 30-40 minutes. This step ensures that the cannabinoids are active and ready to be absorbed by the body when ingested. Infusing Cannabis into Fat-Based Ingredients Cannabinoids are fat-soluble, meaning they bind well with fats, so cannabis is often infused into butter or oil, which can then be used in a wide range of recipes.
Making cannabutter or cannabis-infused oil is simple: combine decarboxylated cannabis with butter or oil and simmer on low heat for 2-3 hours. Afterward, strain the mixture to remove plant material. Cannabutter works well in baked goods like cookies or brownies, while cannabis-infused oils can be used in dressings, sautés, or sauces. Dosing and Portion Control One of the trickiest aspects of cooking with cannabis is controlling the dosage.Edibles have a delayed onset—taking anywhere from 30 minutes to 2 hours to kick in—and their effects can last much longer than inhaled cannabis. Beginners should aim for a dose of about 5-10 mg of THC per serving, but individual tolerance varies widely. Starting with small amounts allows you to adjust according to your own experience and comfort level. Flavor Pairing Cannabis has a distinct earthy and herbal taste, which can be complemented by other flavors.
