Chris Sayegh detects and cooks scented and flavoring oils from cannabis terpenes
During a trip, we all associate with memories: the aroma! When most people think of cannabis, they think of delta-9 tetrahydrocannabinol (THC). As cannabis becomes more and more important, some are aware of the incredible benefits of Cannabidiol (CBD). But if you want to know the cutting edge of cannabis knowledge, you must become familiar with the beneficial compounds known as terpenes.
Terpenes and cannabis cooking
Terpenes are one of the major groups of volatile unsaturated hydrocarbons present in the essential oils of plants, especially conifers and citrus fruits. Or in other words, the taste and aromatic profile that are found in an essential oil. Research now indicates that terpenes are not passive in their role in cannabis.
Whether gentle, stimulating, puckered, he identifies what is an XJ-13 or a Jack Herer, he even plays a vital role in the High's experience. As a chef in the kitchen, this knowledge is the key. To begin, it is important to start with an extract that has a complete terpene profile with an activated oil intact.
Another way to incorporate terpenes into the culinary experience is to use them as an interactive centerpiece. One can even induce a certain feeling in the guest, according to the terpene that is put in the bowl.
This is proposed by Chris Sayegh, the Chef in aromatics and terpenes. About this on his website http://theherbalchef.com , Chris introduces himself as such:
I am really in love with food and life. I'm developing under pressure. And I live from excitement. I am a perfectionist. And, I will never serve anything that is made from only the highest quality ingredients and according to my standards. I NEVER compromise. I first create intriguing and delicious foods, and infuse it with cannabis second. It's always about food, people eating and Mother Earth. For me, life is about adventure and experiences. I want you to experience food, not just eat it. I want you to connect with where it comes from and who created it. That's why I do what I do.
Chris Sayegh adds CO2, and a bit of H2O at -210 degrees. The magic takes place and unfolds in your olfactory system. Lavender is soothing, and it's not just because it smells good. Because, terpenoid myrcenol is present, which induces a soothing effect. So, when you are at the table of one of Herbal Chef Chris Sayegh 's experimental dinners, you will experience the incredible aroma of pinne that comes with a Hamacho Crudo dish. This will stimulate your mind and your appetite.
As we explore the nuances of terpenes and the role they play in the body, we can discern more creative ways to use them. If you do not want to deal with the sweetness of carefully combining terpenes with your dinner, you can always drop a drop in your aromatherapy machine, such as with a Herbalizer or a candle.