For the best tasting edibles, I recommend selecting specific cannabis strains based on their aroma and taste (from terpenes and flavonoids) and then pairing it with the flavor profiles of the ingredients in dishes (strain-specific cannabis cuisine). This groundbreaking terpene-pairing cuisine treats each individual strain as a culinary herb by harnessing the unique flavor and fragrance profiles.
I pioneered strain-specific cannabis cuisine for flavor and found that it makes more enjoyable edibles for patients. Lemon Kush, for example, can be paired with Vietnamese Spring Rolls. By doing this, the Lemon Kush will impart a lemony taste with floral and mint undertones that deepens the flavors in this dish because of the similar taste profiles already present in the ingredients. This also helps patients to understand the importance of flavor profiles in recipes for a more enjoyable experience and how each strain will affect their bodies.
Decarboxylize your cannabis before infusing into butter or oil. To decarboxylize flower, preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the ground flower onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. After you have decarboxylized your cannabis flower, add it to butter or oil for one hour in a double boiler on a medium low setting. Be sure to stir this mixture every 15 minutes with a wooden spoon.
When your butter or oil has been strained, immediately use for a recipe or follow general food safety guidelines on food storage so that your oil or butter does not spoil.