You are hereHow can I create flavored marijuana?
How can I create flavored marijuana?
"How do I flavor weed?" is a common question by new growers. While I truly believe that the best marijuana flavor is achieved from a properly cured bud, the idea of occasionally 'flavoring' some marijuana or making flavored weed seems like a fun concept to experiment with. Weed combined with chocolate, vanilla, strawberry, cherry, root beer, and citrus flavors are relatively common flavors that have been experimented with.
The Natural Way to Flavor Weed
There are some cannabis strains that seem to naturally have some of these flavors on their own. Some growers spend years breeding cannabis strains that produce a natural bouqet of scents and aroma that mimic other flavors. Some cannabis strains you may have heard of include Super Lemon Haze, Strawberry Cough, Blueberry OG, Grapefruit, and probably different variations of lemon, grapefruit, sage, strawberry, blueberry, other berries, etc. Generally these strains have been bred to specifically be reminiscent of their namesake, but often need specific growing conditions in order to turn out as expected. For this reason, many who decide to grow these strains may be disappointed to find out their home-grown doesn't taste exactly how they rememeber when they last tried that strain. It often takes some experimentation to get the desired result.
So that is the 'natural' way to flavor weed.
What about other, more straightforward methods to flavor cannabis buds? Well there are two basic ways to enhance the cannabis buds with your own chosen essence: before you harvest the cannabis or after you harvest the cannabis.
NOTE: GrowWeedEasy.com does not endorse the following method to flavor cannabis. While this may work for flavor, there are likely to be unintended consequences, and the cannabis produced will NOT be medical quality.
Add Flavor to Weed Before Harvest
In this method you are basically going to infuse the cannabis with some strongly scented extract or flavor right before harvest. Why right before harvest? It may seem that giving your plant some sort of flavor during the whole grow would somehow infuse that flavor into your buds, but it doesn't seem to work that way. The plant and the scent/flavor break down over time. Often the added 'flavor' has sugar, chemicals, or something else which could cause mold or otherwise hurt the plant. The point of this method is to get the flavor into your cannabis at the last minute, right before harvest so you don't care about the ongoing health of the plant. You're going to harvest the cannabis buds at that moment to 'lock in' the scent as you begin the drying and curing process.
Step One: Starve your cannabis of water right before harvest. You basically starve your cannabis of water for 3-4 days before the date of harvest so that your plant is extra thirsty.
Step Two: Create your Flavor/Aroma Water Mixture.You create a mixture of water and whatever flavor you're adding. I like vanilla extract, root beer extract, citrus flavors like lemon, orange, lime... Some like chocolate, banana, blueberry, strawberry, etc. Feel free to get creative, especially if you're growing lots of small plants and can experiement. Make sure to stir the mixture well. How much flavor/essence do you add? It's really hard to say what will work for you in your individual situation. As a general frame of reference, I've done a tablespoon of extract to five gallons of water to get good results. The resulting scent/flavor is subtle but recognizable. You may want to add more or less extract to satisfy your tastes.
Step Three: Water your cannabis with the mixture and let plants sit for 3-4 hours to soak up the water. You basically want the thirsty plant to drink all the water and become infused with the mixture. A thirsty plant will drink much faster than one which has been recently watered.
Step Four: Harvest the buds and dry/cure as usual while being watchful for mold. Because you're killed the plant, we're hoping the extract will not be processed by the plant and will remain as is. Be extra mindful of mold during the drying/curing process since the buds got a big dose of water right before they were harvested and are fat with moisture. Expect them to lose quite a bit of their weight and size as they dry (it's a sad but necessary truth of drying water-fattened cannabis buds that they will shrink way more than the grower wants). Mold during drying or curing is one of the saddest of all the crop-killers since you're so close to the end...
Voila! You've got weed that has been infused with your flavor of choice. In my experience, the results have varied. Some strains take well to the taste, other strains seem to have opposing or competing tastes that don't jive well with your added flavor. Sometimes the added flavor doesn't seem to 'take' at all. However, sometimes the results can be absolutely magical. Adding fruity smells to strains of cannabis that are already supposed to be fruity or berry flavored can be especially effective. I will keep experimenting on my smaller plants and I'd love to hear about your experiences!
Flavor Weed After Harvest or During the Curing Stage
I do not recommend using any flavor-weed-after-harvest methods because they all seem like they are just going to cause mold. I've lost parts of crops to mold before.The thought of adding something like an orange rind to my buds while curing sends of danger signals in my brain. I personally love the taste/smell/flavor of cannabis in its natural state and I would much rather experience that and not risk losing a crop to mold.
However, if you're interested, there are some methods for "flavor curing.."
NOTE: GrowWeedEasy.com does not endorse the following method to flavor cannabis. While this may work for flavor (emphasis on may), there are likely to be unintended consequences such as mold, and the cannabis produced will NOT be medical quality.
The following information was originally authored in this post.
WHAT IS FLAVOR CURING?
Flavor curing is a method of curing pot using non-cannabis ingredients to enhance pot's natural aroma, taste, presentation, and bouqet.
The term itself,"flavor curing" is somewhat misleading. The aim or goal of curing this method is not to make pot taste like something else altogether, but to extend and enhance the natural taste and aroma of your smoke. You could use alternate terms such as "aroma curing" or even "bouqet curing" interchangeably with the method I am describing. If you feel lost now, keep reading. It'll make more sense in a little bit.
WHY SHOULD I FLAVOR CURE? ISN'T POT ALREADY GREAT?
Well, yes, it is. There is nothing truly like properly cured pot, all by itself. If done the right way, pot can be sweet, heady, and have sublte flavors like a fine wine. There is nothing wrong with pot as it is. Knowing that, realize that flavor curing is not an attempt to mess with a good thing. Its an attempt to make curing an art form.
Most pot growers today have no idea how to properly cure pot. This is a shame because any good smoke, whether its flavor cured or not, begins with a proper drying and curing process.
BEER OR ALE?!? HUH?
There are two schools of thought when it comes to flavor curing, which can best be described with an anology about home beer brewers. You have your BEER PURISTS and then you have your ALE ENTHUSIASTS.
Beer can only be called beer if it contains four ingredients: malt, yeast, hops, and water. If you add anything to the mix besides these ingredients, you have now got ALE.
BEER PURISTS typically stick to making beer. There is, after all, nothing wrong with beer as it is. You can use different strains of hops and different ratios of the ingredients to create different "flavors." Purists usually won't be found sticking cranberries or apples or ashes into their beer. They leave that to the ALE ENTHUSIASTS.
ALE ENTHUSIASTS are the tinkerers of the home brewing world. They'll put anything into the mix if they think it might make an interesting beverage. I've seen recipes that call for everything from fruit, to vegetables, to even a type of clay from Scottland. (YES! Dirt in your ale! Ugh!) Of course, the ALE ENTHUSIASTS usually think there is *nothing* wrong with beer as it is, but they just can't leave well enough alone.
OKAY... SO WHO IS RIGHT AND WHAT HAS THIS GO TO DO WITH POT?
Well, truthfully, its not about being right. Its just about what category you fall in to. There is no right answer at all. Just a matter of taste.
As far as cannabis is concerend, the PURIST like pot as it is. Don't mess with success.
The FLAVORING ENTHUSIAST likes to tinker and have a little fun.
No single group is right, now wrong. Its just about where you stand. I like to tinker, and its an added bit of fun to my hobby. You might like pot as it is. Either way is okay.
I'M A NEWBIE! TELL ME HOW TO FLAVOR!
Um, hold your horses there, pal. If you are a newbie, and this is your first grow, let me suggest doing a regular, normal cure for the first time. Its a good idea for you to enjoy a proper cure after years of smoking that horrible shit bought from some guy who has had the pot curing in his sweaty pocket all day on a street corner. Trust me, you will thank me. If you cure the right way, your eyes will be open completely up to just how wonderful pot can taste and smell.
OKAY OKAY... GET TO THE TUTORIAL!
Really? Okay. Let's go.
FIRST THINGS FIRST....
Okay, any cure, flavor or otherwise, starts with the porper steps to get you to the cure. First stage is harvesting and drying.
I really won't go into it in detail, because its been covered countless times here in the forum, but here ya go.
After you have harvested and trimmed your buds, you will want to hang your freshly cut buds upside-down until the buds have dried a little.
I like to use coat hangers and clothes pins and pin the buds to the coat hangers. Dry them in a cool, dry place. Moisture is your enemy, and can cause mold. Avoid this.
You pot is ready for the next stage of the drying/curing process once you cand use your thumb to gently bend a bud, and you get a dry, crackely snapping from the bud.
The rest is flavor curing specific.
Okay, you will need a few things before we get to this stage.
1. A mason jar or the like.. This can be any type of glass jar that has a lid that can tightly be screwed on. A thouroughly wash glass peanut butter jar will suffice, but I prefer either quart wide-mouth mason jars or large seal jars with a latch lid.
2. Flavoring agent. (We'll get to that in a bit.
3. Cheesecloth or some sort of very thin dish towel. Can usually be found at wal-mart or any chef's supply store. (Psst, you CAN use nylon panty hose, but I just prefer cheesecloth)
4. Some kite string or string of any kind, or even ribbon.
For this tutorial, we are going to use ORANGES. I have found with all my tinkering that citrus seems to give the best bouqet for pot.
So, go to the store and buy either five medium to large oranges. If you can, avoid getting sunkist oranges. You want the natural looking oranges, the ones that aren't covered in wax. If that's all you can get, though, don't sweat it. Its just personal preference.
Thourougly wash your oranges and, using a cutting board, cut each orange in half. If you have an orange juicer, juice each orange or scoop out all the insides. You can drink the juice or or the orange flesh. We are after the skins. You'll want to end up with about ten shells. Its important NOT TO PEEL THE ORANGE. Juicing or spooning out the flesh leaves a layer of oils inside the skin that we want to keep.
Set your orange rinds aside.
Preheat your oven to about 300 degrees F. Put some foil on a cookie sheet and place your empty orange peel halves orange side up on the sheet and bake them for about 6 to seven minutes. Take them out and let them cool.
Now, using a knife, carefully cut each orange rind into little tiny strips, kind of like you are making shoe-string potatoes. The thinner the better. once you have cut up all the peels, set them aside.
Take your cheesecloth and lay it out. Directly in the center, pile up all your shredded peels. Now, as tightly as possible, bring all the corners of your cheeseclothe and tie it off with your string.
The key here is to make a TIGHT ball. So now you got a ball with a about 12 inches of string.
Now, take your pot and put it into your jar. Now, lower your orange bouqet down into the jar so that it is hanging above your pot and screw the lid on. Try not to let the bouqet touch the pot.
Now, every day, unscrew the lid and remove the bouqet. Gently move your pot around, careful not to break any of it. Replace the bouqet and the lid.
Do this everyday for about 30 to 60 days. The longer you cure, the better. I usually don't cure beyond 60 days.
Another key thing to watch out for is MOLD.
I actually like to replace the bouqet about every 10 days or so. You might not have to do it that often, but I live in florida, and mold runs rampant down here. You should empty the cheesecloth and thouroughly wash and dry it before using it a second time.
Your pot will blow you away once you smoke it.
Hey all. This is a follow up to my flavor curing tutorial. This post will ONLY cover different ingredients. This post assumes you've read the TUTORIAL, which can be found by clicking HERE.
Also, recipes include instructions on how to change your flavoring agents throughout the life of the cure.. This is important.
By far, the best agents I have found are citrus. Using the method described in the tutorial, you can use oranges, tangerines, lemons, grapefruit... Experiement .. Here is what I have found to work.
Also, when you see the term "shelled," this means the fruit has been halved, juiced, and dried in an oven for about 6 or 7 minutes in a 300 degree oven.
The term "julianned" means sliced into very thin shreds life you are making shoe string potatoes.
Five or so medium to large oranges, shelled and julianned.
Depending on how quickly mold spreads where you live, change out the bouqet completely every 10 to 14 days or so.
Lemons: it takes about 8 or so lemons, shelled and julianned.
Tangerines: Tangerines are smaller, so you'll need about 6 or 7, and they are more apt to mold. watch them carefully.
LEMON/LIME: This one is fun. Kinda tastes like 7 up. You'll want equal parts of lemons and limes, using about 8 fruits altogether.
Grapefruit: Now, I do not care for the grapefruit so much, but a few buddies of mine like it. We use the pink grapefruit, and when I do, I use about 4 grapefruits and 3 to 4 tangerines. I never like to use just grapefruit by itself.
Whenever using and herb, you will want to use FRESH herbs. The dried really doesn't give an impact. Also, you will want to use a LARGE amount of the herb in addition to using some form of citrus..
You simply cut up you herbs (never crush them, they will bruise and have a bitterness to them) similarly to how you slice up your citrus. Also, since you are using fresh herbs, make sure you change out your bouqet often.
LEMON VERBEENUM AND LEMON: Lemon verbeenum is an herb that anyone who like tea should have around. It smells and tastes exactly like a lemon jolly rancher. Use a handful of lemon verbeenum leaves and about 5 lemons or so. Put them in the same bouqet. Check for mold often!
SAGE: Sage is wonderful to use. You will want to use a handful of it, and you CAN add citrus, but sage on its own is great. Its truly a different flavor, and is what I would call an ACQUIRED taste.
SAGE VARIATIONS: Sage has been bred to have exceedingly strong smells and flavors that imitate fruit. For instance, you can use any sage variation, such as PINK GRAPEFRUIT SAGE, which tastes and smells just like a red life saver. Usually, you will have to purchase these specialty herbs at online stores.
CHOCOLATE: No. No. No. It does not work. Don't even think about it. Unless you like smoking a turd.
Vanilla/Orange: Now this one is TRULY gourmet. I slice up about 5 or so oranges, and put about 10 or so vanilla beans in there. You'll want to slice open your beans and scrape the insides to get them exuding the oil. This is a STRONG FLAVOR..
If you cannot get the beans, lightly toss the orange shreds with a LITTLE vanilla extract. THE REAL STUFF. Don't get the imitation kind. Because using extract creates alot of moisture, watch out for mold. After about ten days, you'll want to remove the bouqet completely and let the pot cure normally the rest of the way for about 10 days, and then re-introduce the bouqet. Alternate 10 days on and 10 days off if you sue extract.