Shit, pollen, or skuff, what is hash?
Hashish or shit is a dried and compressed resinous substance resulting from the flowers and leaves of the female Cannabis plant. The production is done by recovering the trichomes: the heads of ripe resinous glands that line the surface of the flowers. It is in these trichomes that the cannabinoids and terpenoids are found. The pollen collected from these resin glands constitutes what is by definition called real hashish. It is compressed and sold in the form of a cube or plate. The color of hashish varies from light greenish brown to black, its texture can be dry, hard, soft or crumbly. Therefore, hashish is often mixed with tobacco and smoked in joint. Its concentrated THC content makes it often stronger than marijuana. There are different types of hashish with different concentrations.
The different hashish resins
You should know that the origins of hashish remain elusive because often fueled by rumors and many myths, however, the cultivation of cannabis is omnipresent in history in many civilizations and particularly in the Middle East, China and India. Hashish has special significance in many parts of the world. It is believed that cannabis resin originated around AD 900.
Some methods like the design of the charas where harvesting with bare hands, may have existed before. The word "hashish" comes from the Arabic language meaning herb. It appeared in the Western world at the turn of the 19th century following the first European explorations in Africa. For years, European physicians have imported hashish to conduct research, which has led to the introduction of various extraction methods allowing further refinement in the Western pharmacopoeia. Unfortunately, at the start of the XNUMXth century the United States began to ban hemp and cannabis resins were banned from Western medicine. This created the black market.
Nowadays, the rise of legalization in the Western world brings new methods of preparation. Here are the most popular cannabis concentrates.
The Charas
The charas is a manual manufacture of cannabis resin originating in India, at the foot of the Himalayas.
Super Nepali
This hash known as a very high quality sticky black Nepalese hashish. The concentration of THC is amazing and the high is high. The original genetic makeup of marijuana is based on that of the Indica phenotype.
This hash is made by hand using traditional craft techniques and was a very popular hash in the 1970s to 1990s. Today, there are only small cultivation entities in the highlands of Nepal.
The weather allows for a long growing season and the resin extracted from the dry marijuana plants is collected by rubbing the buds carefully between both hands. The next step is to collect and squeeze homogeneous hash balls.
Nepalese Stick Hash
The Nepalese Stick is very spicy, heavy and quite sweet. Its aroma is particularly powerful in bong. The taste lasts for hours if you don't eat and drink. You can expect a very high physical level. It is one of the best hash strains in the world, with an 11% to 15% THC. This hash is very sticky, and can be kneaded at will.
Temple Ball Hash
The very attractive looking temple balls pack a lot of punch. They are quite sticky and a bit difficult to handle. Like any resin concentrate, temple balls are not for the occasional smoker looking to get high. Temple balls are good in a glass pipe, or strewn over a flower in a joint.
Himalayas
Very high in altitude, blacker and less gouty than the Bullet Temples, the Himalayas are one of the strongest black hashish in the region.
Super Himalayas aka Black Spice
Basically, it's tastier than the Himalayas and it melts, like caramel, under the temperature of your fingers.
India Charas Black Hash
Many varieties of cannabis cultivated almost everywhere in India make Indian Charas Black Hash abundant in these regions. The hash produced by carefully rubbing the female buds between the hands and the resin rolled into Hash-Balls.
Malana cream or cream
Malana cream has a black color on the outside, greenish / dark brown on the inside. The aroma ranges from spicy to very spicy. This charas can vary between 10 to 26% thc, its effect is heavy, physical and cerebral. Its availability is very scarce, most imported by travelers visiting India. In the range of Nepali its price is high. Charas are usually sold as a "finger" or sausage-shaped piece.
The Afghan chite
In Afghanistan, hashish occurs practically everywhere in the surroundings. The best types of hash come from the northern provinces between Hindu Kush and the Russian border (Balkh, Mazar-i-Sharif). The plants used for the production of hashish are very small and bushy Indicas. The hashish is pressed by hand, moistening them with a little water or tea. Worked until it becomes very elastic and gives off a strong aromatic smell. The hash is stored in the form of Hash-Balls and marketed under the name of Royal Afghani. Be careful though, Turkish hashish under the name Red Afghani is often a fake. Know that the good qualities of Afghani are signed by the producer family.
Hashish from the Netherlands
This hash, grown in the Netherlands indoors, exists in outdoor and greenhouse cultivation. Most of the hash is produced by screening as in Morocco. The method of manufacture varies between producers and as a result: much of the Dutch hashish does not go through the press properly. This is one of the reasons the smell and taste are usually grassy and vegetal: only a small amount of hash from the Netherlands is hand rubbed using the Afghani method, which is obviously better.
Unfortunately, only a very small amount of weed is turned into hash. The high is quite tonic and cerebral, from potent to very potent.
This hash is the best compromise for the average user. Some guys even beat most Afghans or Nepalese. It is very rare outside the Netherlands even in neighboring countries, likewise, its quality varies a lot apart from its always high price. There is no standard denomination for Dutch Hash. The high-quality powder can take the name of sensi hash and comes in the form of highly concentrated thc crystals.
Lebanese hashish
Sandy or red in color, it is sweet in taste and strong in the effects, sometimes spicy and refreshing. Especially since this hash is very rare nowadays and not found in France, as everywhere in Europe. Hemp plants left in the fields longer, until they dry out, give that reddish-brown appearance. A technique similar to Moroccan. Lebanese Yellow Hash is even rarer than red.
Some Lebanese hash is harder than Afghanistan, especially smoked in a bong. The most important cannabis fields are in the Baalbek valley and on a very large scale, many of them using modern machinery. Cannabis plants left in the field until they are almost dry. This way the plants get a more reddish-brown color, some of the chlorophyll will be destroyed by the UV rays of the sun and the plants will go straight to a barn for complete drying. The hashish is produced in the same way as in Morocco so the buds are rubbed on a fine silk cloth and the powder obtained will be pressed into a plate.
Moroccan hashish
Hashish Marocain is cultivated in the northern regions and in the Ketamma region. The climate causes the relatively short growth to produce hash that ranges in color from green to brown. Moroccan hash is slightly aromatic, not very spicy. Compared to other types of hash, it tastes very sweet to the throat especially in good varieties like Pollen or Double Zero. The press is variable, the pollen is pressed than the normal Moroccan.
It is sold in plates 0,5 to 1,5 cm thick. Compared to other types of hash, it produces a very cerebral and active high. Its power is light to medium and rarely powerful. Even the very good Moroccan does not qualify as particularly strong. (0,9% to 10% THC).
The green Moroccan
The color of Moroccan is light to dark brown. This hash often appears a greenish tint indoors due to the relatively short growth of its plants. Weeds retain a good green color when harvested. People love this intense brain high. Ideal for active people. This hash is a superb medicine for those who need it but also a rare commodity unless you live in the Moroccan region, you can forget it ...
Double Zero (or zero zero, 00)
It owes its name to the size of the extremely fine sieve used to collect the best pollen with which it will be pressed. Extremely rare on site, and even more so in France. This is a second pass, 100g of Cannabis for 1g of Hashish. Botanically speaking, the definition and meaning of the word pollen is completely wrong: Hash occurs from female resinous bubbles, not male pollens (which contain virtually no THC).
Caramello Hash
Spain seems to dominate the world of sales. These chunks of hash normally weigh around 5 grams and are hand-shaped by artisans. Prepare for an overall sweet fruit flavor. It will stay on the taste buds for a long time. It's the kind of flavor that people want to continuously enjoy. Moroccan Caramello Hash is generally the best quality hash available on the market.
Olive
Their distinct ovaloid shape is explained by the fact that they are transported through the intestine into the anus, but most often swallowed. Unfortunately, hashish smuggled into the intestines often becomes corrupted. The presentation of this hashish +/- 5 grams, ovoid, blackish exterior, rich brown interior, is a marker of quality ...
The Ketama
Produced in the Rif region, it is sandy or light brown in color, quite compact and powdery. It's a strong, fairly heavy and rough (itchy throat) hashish. It is the most consumed in France. The color of the Ketama varies according to the seasons and the varieties. It is very creamy and comes from the first sieving, its superior quality is due to its terroir and the immense know-how of the locals. The best “Ketama” would be the one coming more precisely from Khmiss Issguen: the highest peak of Ketama. Slightly greenish in color, its effect is rather euphoric. Produced by tapping whole plants, quite fresh, on cloths.
Polm Hash or Super Polm
The most common form of Moroccan Polm Hash is the 'Soap Bar' and comes in 1,5-2cm thick slabs, it is tough with a dark colored edge. This bar of soap is considered "a joke" by Moroccans because this type of hash does not really produce any effects, often via Spain, the traffickers add all kinds of cuts. The correct Polm Hash is very light brown in color. This hash heats up and crumbles for consumption and this characteristic has not changed over the years, its unique color makes Moroccan Polm Hash easy to spot in a host of hashish on offer.
The ai (or aia) ayya
The aia seems to be the name of premium Moroccan chips: less compacted, less dry, much more fatty than usual, of better quality. Sand or brown in color, it is the one that contains the most THC. These sub-varieties are further divided into manufacturing qualities (different passages on the sieve).
3rd pass: Résina, Zatla
These are all the residue from the different sieves, this hash is usually mixed with paraffin, shoe polish, henna and worse. Better to avoid.
Pakistani hashish the Garda
They refine the Garda for months (at least three months, up to over a year) by keeping it safe in the skins of freshly slaughtered goats or sheep. The warmer months are the best to do this operation which will change its pollen color to a darker color. Sunlight is absolutely banned for the duration of the curing process. This technique inherited from the ancients improves the taste qualities of hash and also improves its potency. It is considered to be the top of Pakistani hash.
Ice Hash Resin
Ice Hash is made with ice, very cold water, a bucket, special sieving bags and silicone mats for collecting. For this technique you have to freeze the herb, so that the THC glands freeze, then separate them with a bag. Some call it bubble hash because it has the same brand name as the bubble bags used to sift THC.
In addition, hashish also has different names, it is called cannabis resin but it is often called kif, zetla, hash, hash, zeb, teuchi, teuch, chichon, tamien, bédo, tabasla, beuz, pétard, pétard, pétard, pétard, pétard, pétard, pétard tarped, joint, oinje.
