6 minute read
A TERPY DINNER
Cannabis and food are two substances with the power to make us humans incredibly happy. Few things make a better pair, and with thousands of cannabis strains and the entire wide world of food and drink at our disposal, more pairings are possible today than ever before. So the question is: how to go about matching a dish or beverage with its perfect cannabis counterpart? The answer to that -terpenes!
Everyone talks about terpenes, but what does it have to do with cannabis and food? Terpenes are aromatic molecules responsible for the many tastes and smells associated with the cannabis plant. Every strain produces its terpene profile based on its genetics and growing environment.
Terpenes are present in food, too. You will find them providing aromas, flavors, and health benefits in everything from oranges and tomatoes to seafood and herbs; matching these aromas and flavor profiles with other scents and tastes that accentuate them is what makes for a great pairing. For example, say you have made lemon bars for dessert; with plenty of lemon flavor packed into each bar, you might choose a strain with complementary flavors, like Blueberry, to balance out that intense citrusy sweetness.
Take terpene Terpinolene, for instance; terpinolene is not just piney, floral, musky -it is all of those things at once, with a touch citrusy. It is rarely the dominant terpene in cannabis, but it is often pulling strings in the background. Research shows some of the health benefits include antifungal and antibacterial properties. It can uplift your mood as well. When it comes to food, think of terpinolene as an all-around crowdpleaser. Its flavor profile is complex yet approachable for nearly every palate. Another terpene that is great for cooking is Limonene. Limonene is known for its bright, citrusy aroma and slightly bitter taste. Limonene is known to elevate mood, relieve stress, and it has antibacterial properties. Strains rich in limonene pair best with anything you would squeeze lime or lemon over. Such as seafood plates, carne asada tacos, or avocado toast! Most of us can agree that cannabis and food are a match made in heaven. Whether you are smoking it or eating it, or drinking it, cannabis makes food better. Some would say that cannabis not only enhances your dining experience but can also enhance the flavor of your food and drinks. Like wine, cannabis has various flavors and aromas, also known as terpenes, that can accentuate, complement, and highlight the tastes and scents in your meal. My favorite happens to be white wines.
Avid cannabis connoisseurs across the globe have started thinking about pairing different cannabis strains with food, the same way you would think about pairing wine with food. And thanks to my friends at RARE Xtracts, they sure made a lot of a stoner ' s dream come true! RARE Xtracts hosted a private "Terp Dinner " in Tulsa, OK. The evening included an elaborate seven-course meal prepared and cooked by Roque Heidler, hash pairings, wine pairings, and local grain-finished beef.
A few plates and pairings caught my senses as the night progressed. First, look at this phenomenal menu. It is too good not to share with you guys.
Course I: Asparagus – Crab – Lemon – Red Bell –Parsley.
Course II: Watermelon – Comte – Evo – Fine Herbs –Pickled Watermelon Rind.
Course III: Foie Gras – Blackberry – Rye – S & V Kale – Mustard Seed.
Course IV: Braised Mushroom – Strawberry –Cornbread – Curry
Course V: Lobster – Lobster Shell – Scallop –Tomato – Olive – Sherry
Course VI: Beef – Stout Sauce – Cherry – Black Current – Celeriac – Potato
Course VII: Honey – Orange – Caramel – White Chocolate – Hash Shortbread.
Chenin Blanc 2015 by Suelo Farmers/wildnatives, OK.
Pinot Noir 2015 by Suelo Farmers/wildnatives, OK.
During the hustle and bustle of cooking and creative minds at work, he would make time to speak to his guest about the meal, what flavors to expect, what terpenes cancel out bitterness, etc., setting excellent precedence for the evening.
The dinner started with asparagus, crab, lemon, red bell pepper, and parsley. I paired it with sips of Suelo Farmers Chenin Blanc 2015. Talk about terpene galore! The crab salad is prepared with dill cucumbers, lots of parsley, and lemon zest. Finished with red bell pepper, preserved lemon peel, micro parsley, and salt. It was a great way to start the evening.
Abundant in Limonene, alpha-Pinene, and Myrcene. These terpenes aid in boosting mood and reducing stress. Also, it helps the digestive system and muscle spasms. It did just that; by far the best meal to start the evening.
A dish that blew me away by looks, taste, and the smell was course III. According to chef Roque, the foie pate held rich fatty notes. It was complemented with sweet caramelized onion and a slight nuttiness due to the pistachio.
The rye was the vessel used for texture but also giving off a little caraway. The pickled mustard seed was done in the fashion of a dill pickle, and the kale was tossed in white wine vinegar and sea salt. "It was an elevated bite of a sandwich. " Again, I paired it with sips of Suelo Farmers Chenin Blanc 2015.
This dish was abundant in Limonene, caryophyllene, and linalool. These terpenes aid in boosting mood, anxiolytic (anti-anxiety), provide calming effects, and serve as pain desensitizers.
As the evening went on, small groups of new friends enjoyed the fresh air and partook in the therapeutic rituals of cannabis. It was an exceptional evening to explore all the given senses. Plus, what is not to like? Good food, hash, wine, and company.
Whether you choose comparable or contrasting flavors is up to you! There are no right or wrong answers, and pairing is all about personal preference. Do you like the pairing? Then it is a good one. Just as everyone experiences the effects of different cannabis strains a little differently, everyone experiences flavors differently, too.
Factors including your body chemistry, past experiences, and the region you are from can all affect what you taste. Here are some vitamins that can create a “ powerhouse ” when cooking as well. Some have the same effects as terpenes as listed above.
Zinc – Studies have shown that symptoms of depression and low mood can be improved by introducing foods rich in Zinc. Zinc also contributes to healthy brain function, and production of serotonin which stabilizes mood.
Omega-3 – high stress levels deplete the brain ’ s reserves of omega 3, as the body releases omega 3 into the bloodstream to provide extra energy as the flight or fight response is triggered.
Food rich in omega 3 has been proven to lower stress levels, marked reductions in anxiety levels and inflammation in the brain.
