The history of cooking with cannabis dates as far back as the 10th century India, where people have been using a mixture of ground cannabis flowers and milk (Bhang) for spiritual purposes.
Similar recipes were discovered in Italy from the renaissance period, but it wasn’t until the second half of the 20th century that the popularity of cooking with the herb exploded, with all these magic brownies, lollipops, chocolate bars, salad dressings, and other crazy recipes.
Cannabis is a food-friendly herb that can spice up your cooking experience and add a plethora of health benefits to your nutrition regime, so it’s no wonder why people have adopted this activity with so much enthusiasm.
However, cooking with CBD oil is a relatively new phenomenon.
In this article, we’ve prepared a list of our favorite CBD-infused recipes, both savory and sweet.
You will also learn:
- Why you should cook with full-spectrum CBD oil and 99% pure isolate
- What decarboxylation is and why it matters in cooking with CBD oil
- What to avoid when cooking with CBD oil
Ladies and gentlemen, please, pull out your aprons!
CBD Chili Oil
Want an easy Cannabis Infused chili oil? Ready to take your boring bland dish up a notch like a pro? Here at The California Weed Blogwe like it Spicy! Whether you’re into a more “Mexican Style” heat, an Asian Sichuan-style burn or some all purpose chili oil we’ve got you covered! Chili oil typically is dried (sometimes crushed) chiles preserved in oil. Since we are making a Cannabis and Chili infused oil we’re going to opt for a more fatty oil as fatty oils are much more effective in absorbing THC.Cannabinoids and fats are both considered hydrophobic, THC molecules are extremely lipid soluble when heated in a fatty solution. This starts working in the pan and continues its work in your body. After which THC is stored in your adiposetissue and remains there for 30 days or more. The storage of THC in fatty tissue is #1 reason why you can still fail a drug test long after you “quit” smoking (a shame, I just quit smoking yesterday). OKAY I HEAR YOU! ENOUGH SCIENCE LETS GET TO THE GOOD STUFF!
CBD Chili Oil is not designed to be one of those blow-the-roof-off-your-mouth chili oils. The spice level is approachably hot, which is why it plays nicely with so many dishes. But it’s feisty: just take one look at the character on Loud Grandma’s jar, with a joint in her mouth and a no-nonsense look on her face. There’s a well-considered mix of chilis, and that unmistakable fruity flavor and numbing sensation (málà) from Szechuan peppercorn. (Oooh, tingles.) It’s savory, with notes of garlic and onion, and the Pot d’Huile extra-virgin olive oil adds a little herbal kick; plus some earthy savory funk from fermented black soybeans. Tomato paste also helps build even more layers of complexity, and then there’s the crunch (thanks to the chili flakes and roasted soybeans). Cue the chili symphony!
Hot sauce with benefits
People developed a CBD version of Chili Oil that is designed to be measurable and customizable to your preferred milligram dosage. Since both teams are committed to top-shelf ingredients and sourcing, the addition of Pot d’Huile made from premium, extra virgin olive oil and full-spectrum hemp provided the ideal infusion. Quality olive oil has many health benefits, and they also used grapeseed oil, which has high levels of beneficial polyunsaturated fats.
How to make cannabis-infused chili
Loaded chili takes on a whole new meaning when incorporating a cannabis infusion.
Dressed up with a shredded cheddar, a dollop of sour cream, and a sprinkling of scallions, this classic comfort food is a fan favourite on game day and a staple on dinner tables once temperatures dip.
The addition of cannabis-infused cooking oil hardly contributes to the flavour; a medley of ground beef, veg, and spices galore, but it’s effects won’t be lost on diners–even though the dish is designed to be low dose (about 10 mg per serving).
How to make cannabis-infused chili
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 4 tablespoons cannabis-infused vegetable oil
- 2 Spanish onions, diced
- 10 cloves garlic, crushed and finely chopped
- 2 jalapeños, seeded and finely diced
- 6 tablespoons ancho chili powder
- 3 tablespoons ground cumin powder
- 2 tablespoons ground coriander
- 4 bay leaves
- 4 tablespoons tomato paste
- 1 bottle light beer (or water, or stock)
- 1 large can whole tomatoes, crushed by hand
- 1 can pinto beans, rinsed
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 500mL chicken or beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- 4 tablespoons soy sauce
- Bacon bits
- Sour cream
- Yellow cheddar, grated
- Green onions, thinly sliced
- Large Dutch oven (Le Creuset for example) or stock pot
- Cutting board
- Wooden spoon
- Measuring spoons
- In the Dutch oven on high heat, brown the ground beef in the regular vegetable oil. Remove the ground beef from the pot, strain off the fat and set aside
- Return the Dutch oven to the stove over medium heat and sweat the onions, garlic and jalapenos in the infused vegetable oil until translucent
- Add the tomato paste and spices and cook for 5-7 minutes to toast the spices then add the lite beer to deglaze the bottom of the pot. Cook for an additional 2 minutes
- Add beef back into pot with the beans, bay leaf, stock and crushed tomatoes and cook for 2-3 hours until the chili has thickened to a nice consistency
- Finish the chili with the soy sauce, Worcestershire, hot sauce, salt and pepper
- Serve the chili in a bowl, garnish with a scoop of sour cream, sliced green onions, grated cheddar and bacon bits
*Tips for dosing cannabis infusions
The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes.