A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item that contains decarboxylated cannabinoids from cannabis extract as an active ingredient. Although edible may refer to either a food or a drink, a cannabis-infused drink may be referred to more specifically as a liquid edible or drinkable. Edibles are a way to consume cannabis. Unlike smoking, in which cannabinoids are inhaled into the lungs and pass rapidly into the bloodstream, peaking in about ten minutes and wearing off in a couple of hours, cannabis edibles may take hours to digest, and their effects may peak two to three hours after consumption and persist for around six hours. The food or drink used may affect both the timing and potency of the dose ingested.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Bhang is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi. Bhang is mainly used in bhang shops, which sell the cannabis-infused Indian drinks bhang lassi and bhang thandai.
Lassi is a yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab".
Holi is a popular and significant Hindu festival celebrated as the Festival of Colours, Love, and Spring. It celebrates the eternal and divine love of the deities Radha and Krishna. Additionally, the day signifies the triumph of good over evil, as it commemorates the victory of Vishnu as Narasimha over Hiranyakashipu. Holi originated and is predominantly celebrated in the Indian subcontinent, but has also spread to other regions of Asia and parts of the Western world through the Indian diaspora.
Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bhutan, India, and Nepal.
Panjiri is a Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Cannabis consumption refers to the variety of ways cannabis is consumed, among which inhalation and ingestion are most common. All consumption methods involve heating the plant's THCA to decarboxylate it into THC, either at the time of consumption or during preparation. Salves and absorption through the skin (transdermal) are increasingly common in medical uses, both of CBD, THC, and other cannabinoids. Each method leads to subtly different psychoactive effects due to the THC and other chemicals being activated, and then consumed through different administration routes. It is generally considered that smoking, which includes combustion toxins, comes on quickly but lasts for a short period of time, while eating delays the onset of effect but the duration of effect is typically longer. In a 2007 ScienceDaily report of research conducted at the University of California–San Francisco, researchers reported that vaporizer users experience the same biological effect, but without the toxins associated with smoking. Δ9-THC is the primary component when inhaled, but when eaten the liver converts this to the more psychoactive 11-hydroxy-THC form.
Saraiki cuisine refers to the native cuisine of the Saraiki people in central Pakistan. It is one of the key part of the Pakistani and South Asian cuisines. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.
Cannabis in India has been known to be used at least as early as 2000 BCE. In Indian society, common terms for cannabis preparations include charas (resin), ganja (flower), and bhang, with Indian drinks such as bhang lassi and bhang thandai made from bhang being one of the most common legal uses.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Paper Boat is a brand of traditional Indian beverages and foods produced and marketed by Hector Beverages, which is headquartered in Bengaluru, India.
A cannabis retail outlet is a location at which cannabis is sold or otherwise dispensed, either for recreational or for medical use.
