The myth of modern hash curing

Before 2020, there were no guides or common knowledge in the cannabis world describing a specific evolution of hashish curing from glassy and brittle, to sticky, then crumbly, and finally cooked. This now widely accepted pattern only started showing up in conversations after 2020 — exactly when semisynthetic cannabinoids like THC, THC-P, HHC, delta-8 THC, and HHC-O began flooding the European market as adulterants. This is extremely suspicious. Artisan hash-making traditions go back decades. If this curing progression were truly natural, someone would have documented it long before now. Take Frenchy Cannoli-style temple balls. These are made from high-quality resin, pressed with heat, and cured over time. They don’t start off glassy or brittle. Over time, they can sweat oil — but only because they contain rich terpene profiles. That terpene content is what gives hash aroma, flavor, and the ability to express itself during curing. Modern European hash, by contrast, is often bone-dry in terpenes yet still becomes oily and “melty” in ways that make no sense — unless you factor in adulterants like distillate or semisynthetics. Hash with little to no terpene content shouldn’t behave this way. Yet it does — consistently — across batches, regions, and brands. Also there should be more variation in the curing progression. Heat pressed natural drysift will rarely be found in a glassy state. The whole thing just doesn't add up. A Challenge Find me a single credible source from before 2020 that talks about this “glassy → sticky → crumbly → cooked” curing sequence in that order. One that isn’t retroactively applying what we’ve seen post-2020 to older products. If this was real, it would’ve been documented long ago.