I have been a hash smoker for a long time. I have experienced a huge shift in both the average terpene profile on hash, as well as the consistency. The classic Marroccan taste have disappeared from the market. The piney, earthy, sweet and spicey taste seems nowhere to be found. Most hash nowadays have a terpene profile that reminds me of Barneys Farm's Royal Cookies strain. Also a lot of lemony flavours as well. The texture of the hash has also changed a lot. In 2023 the average THC percentage in Danish hash was 26 %. In 2018 the average was 31 %. Inspite of this fact, the texture of most modern hash has changed markedly. Most hash today seems to be in a sandy state when it gets sold, but then it seems to get "cooked" quite easily. Even the best Marroccan hash I smoked from 2018 didn't cook this easily. It seems weird to me that this is happening without a steep increase in the average THC percentage. There also doesn't seem to be any old school blonde Marroccan? La mousse today is a comletely different product, with a very different texture and flavour compared to old school blonde Maroccan. La mousse doesn't cook so easily, but almost all the higher end stuff does. Maybe it has to do with the new strains and extraction/production methods? Does anyone have a clue what's going on?
top of page
To test this feature, visit your live site.
Edited:Â Aug 16
Change in texture and flavour of modern hashish compared to old school products
Change in texture and flavour of modern hashish compared to old school products
4 answers0 replies
Comments (4)
bottom of page
In my opinion, besides the possibility of new techs being used, a lot of the material used nowadays is from the shitton of hyped cookies hybrid strains and not so much of the old landraces and their direct crosses between them
The change in genetics seems to be linked not only with the hyped strains names but also with those that can be cultivated faster to bring the final products to the market quicker.
Plus as someone already mentioned, a lot of this new hybrids strains are not used to be cultivated under the outdoor environment of the Marroccan area and the rest of north of Africa, which ends up affecting the final product, being it the flower itself or any extraction made from them
Someone let me know that most of the strains the Moroccans are trying to push out, are tailored strains for indoor climate.
That means the high temperature and Moroccan climate will pretty much "destroy" the trichomes/taste.
Fun fact though; Cali Plates "La Mousse" tests higher in terpene% than their high-grade bars!
But there are extremely many factors to take into account. Its very difficult to single out just one reason.
I have not been on the commercial /illegal market for some years now.
But last time i bought some black hash. I ended up with migraine 3 days straight. Had to toss it out.
However i know from some growers i talk to in the us in forums. High THC % is not the big chase anymore. Terpene profiles are more important. And with all the new tech they get them testet in labs. And sort out after the profile and not THC.