Top Weed Strains For Cooking

If you’re looking for cannabis recipes and cookbooks, you’ll find no shortage of options online. Whether you’re looking for inspiration to get started or want to try something new, you’re sure to find what you’re looking for.

If you’re new to cooking with cannabis, or are already an expert, there are online tutorials to suit your needs. Learn how to make weed butter, canna cooking oil, and canna flour, among other things.

Although many recipes for weed-infused food are available, they often do not recommend which strains of cannabis to use. To get a better understanding of the best types of cannabis to use for such recipes, we asked some of Canada’s favourite cannabis chefs to share their favourites.

There are two major schools of thought about this issue.

What Is Cannabis?

Cannabis is a plant species in the family Cannabaceae. It includes three primary subspecies: Cannabis sativa, Cannabis indica, and Cannabis ruderalis. Cannabis has been used for a variety of purposes, including for its medicinal and recreational effects. It is also known for its psychoactive compounds, such as tetrahydrocannabinol (THC) and cannabidiol (CBD).

What Is THC?

Tetrahydrocannabinol (THC) is a psychoactive compound found in the cannabis plant. It is responsible for the “high” commonly associated with cannabis use. THC acts on the cannabinoid receptors in the brain, which are involved in the regulation of mood, appetite, and other cognitive functions. The amount of THC in cannabis varies depending on the strain, with some strains having higher levels of THC than others.

What Is CBD?

CBD stands for cannabidiol, which is a naturally occurring compound found in the cannabis plant. CBD is one of many compounds, known as cannabinoids, that are found in the cannabis plant. Unlike the more well-known compound tetrahydrocannabinol (THC), CBD is non-psychoactive, meaning it does not produce the “high” commonly associated with cannabis use.

CBD has become increasingly popular in recent years as a natural remedy for a variety of health conditions, including anxiety, pain, and insomnia. It is also used to manage symptoms of conditions such as multiple sclerosis and help with epilepsy. CBD is available in a variety of forms, including oils, capsules, and topical creams.

Chefs who prefer a specific strain

Chef Travis Petersen, founder of the Nomad Cook, always takes the terpenes of the cannabis he uses into consideration to produce the best possible flavor and experience for his diners.

Chef Travis, who appeared on MasterChef Canada in 2016, says that both Sundial Lemon Riot and Top Leaf Strawberry Cream have beautiful terpene profiles for cooking.

John Michael MacNeil, the corporate chef at Zenabis and Namaste, understands the important role that terpenes play in the flavor and overall experience of a dish. He carefully considers how different terpenes will affect the dish he is creating, ensuring that it is both delicious and enjoyable.

Chef John believes that fresh limonene terpenes can enhance the flavor of fresh-cut citrus fruits, making them ideal for use in appetizer dishes. He also believes that Pink Kush is perfect for baking due to its slight bitterness, which complements dark chocolate and cocoa well. Finally, Jack Herer is another fresh and slightly bitter terpene that works well in savory dishes.

Chef Cody Lindsay of The Wellness Soldier says he prefers working with strains that produce strong odors and gassy/kushy effects, such as OG Kush, Diesel, and Purple Kush. He believes these strains are the most effective for veterans and all Canadians who are interested in learning to cook with cannabis.

Our terps are great when paired with savory applications like our gorgonzola cream sauce or chimichurri.

Chefs who’ll cook with any strain

While everyone experiences cannabis differently, for some people inhaling cannabis can lead to feelings of creativity and happiness, while for others it can cause anxiety and discomfort.

Chef Danny Raposo is not a fan of cooking with so-called sativas. He believes that they do not add anything to the dish in terms of flavor or aroma.

“Two of my favorite strains to cook with are Pink Kush and Purple Kush,” says Chef Danny. “I usually only cook with Indica because that works best for me and my clients.”

The best chefs are those who are able to adapt to any cooking situation or ingredient. They have the skills and creativity to make even the most challenging dishes taste delicious. Hiring a chef with this kind of versatility is sure to impress your guests and leave them wanting more.

All chefs have their favorite strains, but everyone we spoke with agreed that any quality strain of cannabis can work for cooking, as long as the flower is fresh.

Charlotte Langley, a cannabis chef and COO at Scout Canning, is flexible in the strains she uses. For personal consumption, she leans more heavily on CBD strains for relaxation and stress management, but the strains she uses for clients depend on their needs.

She says that terpene engagement comes later in her process, depending on the desired outcome of the dish.

Consider this when choosing strains for cooking

When selecting strains for cooking, it is important to consider their flavor and potency. Some strains are more potent than others, and some have a more intense flavor. Choose strains that will suit your taste and desired level of potency.

Cannabis strains that are easy to cook with are nearly fool-proof.

Chef Cody Lindsay says that strains with fruity and berry-like terpenes are easier to work with, since the flavour and aroma are already pleasing. These strains, like Strawberry Cream, Blueberry, and Mango Haze, are a great choice for those looking for a flavorful and aromatic vape.

Don’t be discouraged from trying new strains of cannabis simply because of their less than appealing aromas or names.

Some strains of cannabis with less desirable aromas, such as Cheese, Sour Diesel, and Cat Piss, can still be used in different applications. For example, our taco with pico de gallo and guacamole recipe.

When it comes time to eat, always start with a small amount and go slowly, regardless of which strain you used to cook your meal.