Lebanese Red Hash
Hashish has a very long history in Lebanon. At one stage, the cannabis-gold was used as a currency. Thus, it’s safe to state the Lebanese know their stuff when it comes to making excellent cannabis solutions. When the rugged indica Hash crops have been harvested, dried, and treated, only then could this great Hash be made. Internationally, Lebanon has been known for its quality Hash for as long as Hash has been a “thing”. What makes Lebanese Hash different from other hash variations is the way it is cultivated and then allowed to aged over one or two whole seasons (4-8 months). This aging, or curing process allows Lebanese Hash to develop very strong spicy and woody notes, along with a smooth flavour. Cultivation: The most important Cannabis-Fields are located in the valley of Baalbek. The fields are cultivated on very large scale, many of them using modern machinery. The production is very industrially oriented, tradition is not very involved in the Hash-Business. Production: The Cannabis-Plants are left on the field until they are nearly dry. By this time they will have acquired a brown-reddish color (some Chlorophyll is destroyed by the UV-Rays of the Sun). Finally the plants are brought in a barn to be dried completely. Hashish is produced in the same way as in Morocco, basically the buds are carefully rubbed over a fine silk-cloth, the resulting powder can be pressed together. Than finer the mesh used, than better the resulting Hashish. Color: There are two kinds of Lebanese-Hash: Blond Lebanese, which is yellowish and Red Lebanese which is reddish-brown. The Red-Lebanese is made from riper plants. Smell: Spicy to very spicy, refreshing smell. Taste: Very spicy, harsher than Turk or Morocco. Some Lebanese-Hash is harsher than Afghani, especially when smoked in a Bong. Lebanese is quite an acquired taste. Effect: Compared to most other Hash varieties the High is quite cerebral, however more stony than Morocco. Our red kind produces a more cerebral high than the blond kind.