We discuss how to use cannabis as an ingredient in the kitchen. Achieving a “high” is the least of our concerns.
Our goal is to expand the perception of cannabis beyond its characterization as a drug.
It would probably surprise you to know that some of your favourite spices such as saffron, nutmeg, dill fennel, cinnamon, and anise, all contain phytochemical’s that are similar to mescaline.
In high enough concentrations, they could elicit psychoactive effects, or even make you sick.
The only difference between the common spices we use and cannabis is that we view the former as herbs and spices, and the latter as a drug.
We are looking to repair public perception of cannabis by explaining and demonstrating how its value transcends its cannabinoid profile.