How It Works

  The main factor you need to be aware of before you start any cooking is how the THC is extracted from the weed to your eatery. As we know the tetrahydrocannabinol, or THC, is one of approximately 60 different chemicals, called cannabinoids, in herb, but is the ONLY one that gets you high.

THC (active component of cannabis)

  Cannabinoids belong to a class of chemicals called terpenoids. These compounds occur as essential oils within many plants and some are involved in the formation of vitamins, perfumes, ect. Being a terpenoid, or lipid (fat), it is insoluble in water but soluble in oil, butter, or alcohol. Using either one of these to extract THC from cannabis is required to have the cooked product be psychoactive. (ADDING WATER IS POINTLESS!) The extraction process can be as easy as using a frying pan or pot, double-boiler, or a slow cooker. 

   Cannaoil or butter can be used in any recipe that calls for oil or butter and that does not go above the temperature at which THC is destroyed (approximately 380 degrees Fahrenheit). Also if you have a recipe that calls for oil, but you prefer butter, it is perfectly fine to substitute oil for butter or butter for oil.