Cannabis-Infused Cooking Oil

Cannabis-infused cooking oil is a culinary product made by infusing cannabis into a carrier oil, typically olive oil, coconut oil, or vegetable oil. This process involves heating the oil and cannabis together to activate the cannabinoids (primarily THC and CBD) found in the cannabis plant, allowing them to bind to the fat molecules in the oil.

  1. Decarboxylation: Before infusing cannabis into oil, it’s important to activate the cannabinoids through a process called decarboxylation. This involves heating the cannabis in an oven at a low temperature (usually around 240°F or 115°C) for about 30-40 minutes. Decarboxylation converts the non-psychoactive cannabinoids (like THCA and CBDA) into their active forms (THC and CBD), making them bioavailable when ingested.
  2. Infusion: Once decarboxylated, the cannabis is added to the chosen carrier oil in a saucepan or slow cooker. The mixture is heated over low heat for an extended period (often several hours or even overnight), allowing the cannabinoids to infuse into the oil. Stirring occasionally helps ensure even distribution and prevents scorching.
  3. Straining: After the infusion period, the mixture is strained through a fine mesh strainer or cheesecloth to remove the plant material from the oil. This step ensures a smooth and consistent texture in the final product.

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