By Dalton Rosario
Houghton Mifflin Harcourt’s Editorial Director, Rux Martin
Long Story Short. The Cannabis edibles food space is evolving far beyond the pot-brownies of years’ past. Intricate cooking recipes mixed with chemistry and botany has led to incredible advances in the arts and sciences of cooking with cannabis.
Gimme the Juice! As an emerging niche market combining the culinary sector with unique publications from literary houses and experimenting writers, the legal cannabis trade is becoming injected with a burst of excitement geared around the intricacies of cooking with THC. Cook books expounding upon recipes infusing cannabis with lamb chops marinated in yogurt, cilantro-cannabis dressings layered over fresh kale and bacon bits, and pepperoni cured from pot is becoming the standard of a new direction previously unexplored to such culinary depths.
So What’s the Bottom Line? Human civilizations have been cultivating cannabis and cooking with these home-grown herbs since the beginning of Time. Whether cited in research spanning back to the Mesolithic era, or ritualistic concoctions named “Bhang” shared by Yogis in India for over 3,000 years; this ever-present fascination of infusing cannabis in our daily diets to nourish the body and spirit have been a part of our culture as a people.
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