Cannabis UNKNOWN: Decarboxylation

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I gotta be honest, I think this may be one of my favorite videos that I have ever produced. It was just plain fun to write and produce. So I’m not going to say much more. I’m gonna ask you click on the link and enjoy it! For those who prefer text, I’ve included the script and interview below.

Power to the flower!

Scojo The Herb Advisor

Scojo:	I’m Scojo The Herb Advisor and this is Cannabis Unknown. In this series, I’m going to explain some of the basic concepts within the cannabis world for those who are new to the plant, clueless about the plant, or seasoned consumers with a mindfulness for their choice making.
	Decarboxylation, is it the disease you caught when you were going through your experimental days while backpacking through Europe during college? No. Decarboxylation is actually the light switch for THC and other cannabinoids. You see, THC in its dormant form is actually called THC-A, it’s not psychoactive but has many of the potential health benefits including reducing inflammation and helping with nausea, but to get high your THC needs fire or time. You see when fire hits the THC-A on your flower it boils off the H20 and carbon dioxide that is contained in the THC-A and converts it into the THC we all know and love.
	So, why the hell do you need to know about decarboxylation? Well, among a myriad of reasons edibles and cooking with cannabis jump right to the top. You see when you smoke weed it naturally goes through decarboxylation because of fire, but with edibles, you can’t just put raw cannabis in it and expect anyone to get high. The same is true for cooking with cannabis. Before you can cook with cannabis by say making more of your grandma’s famous homemade Woodstock brownies you need to convert your THC-A into THC. For some, that means heating up cannabis in butter or in some form another utilizing a crockpot to get the desired result. But renowned cannabis chef Leather Storrs recently told me, why the crockpot method just ain’t gonna cut it.”
Chef Leather:	I think the crockpot technique which is essential throwing butter, water, and weed in a crockpot makes for a strong butter that’s real dank and vegenal and green. If you’re going to cook with cannabis look up decarboxylation. And a simple way of explaining it is you are toasting your cannabis at a low temperature for an extended period of time in order to A) dehydrate it B) knock down some of that green chlorophyll skunk and C) make the THC more accessible to the fat.
Scojo:	Be forewarned that what temperature you chose for the decarboxylation process will play a big role in your result, so do your research. If you go to hot you may create a horrific tasting pile of skunk weed and if you go too low you may leave some of the great benefits of cannabis on the table. Now see, isn’t it amazing that something that sounds like the venereal disease you caught from the locker room toilet is actually the light switch for making you mellow? God, I love science.
	Do you have a technique that you can share? Or better yet, do you have a recipe for cookies, gummies, popcorn, or hell anything that tastes good and is infused with cannabis? Well, leave them in the comments section and help me educate the masses. I’m Scojo The Herb Advisor, power to the flower.