Adding a Little Bit of Spice

Recently I had the pleasure of coming across some Jamaican Dream, a beautiful strain that has a mellow earthy scent, a little musky, like a forest after a rainfall in August. This scent comes from its dominant terpene Myrcene, which is known for the earthy tones we often associate with cannabis.


Of all the terpenes, Myrcene might be the most interesting. Not only is it one of the most common terpenes found in cannabis, the concentration of myrcene in cannabis is thought to determine whether it will have more Indica- or Sativa dominant effects; in levels higher than 0.5% it will create a sedating effect often associated with Indica plants, while strains containing less than 0.5% will have more uplifting sativa-esque effects.


Myrcene is found in quite a few plants; thyme, hops, and lemongrass all contain this musky, earthy compound. Myrcene also shows up in mangoes quite a lot, which is what inspired todays recipe.


In Prince Edward County we have had a bumper year for produce. The rain and warm weather have combined to create an abundance of produce, and we are lucky enough to know a few people who happen to grow some expectational habanero peppers.


This, along with our Jamaican Dream, inspired this mango and habanero infused hot sauce.


This sauce is beautiful. Not only is the colour stunning- a rich, glowing sunset orange- but the taste is phenomenal, marrying the sweet earthy tones of the mango with the punchy spice of the habanero perfectly. Now this sauce is not for the faint hearted, and with spice as with cannabis its important to start low and go slow!




YIELD: 30 servings

DOSAGE PER SERVING: 0.33mg



INGREDIENTS:


5 habanero peppers ( for spicier sauce, keep the seeds in, for a milder sauce, remove the seeds; we did half and half to get a middle of the road spice)


1 mango peeled and chopped


3/4 cup chopped white onion


4 garlic cloves, chopped


1/2 cup apple cider vinegar


1/4 cup water


1 mL Jamaican Dream infused glycerin at 10mg/ mL ( if you have a weaker infusion, feel free to add oil instead so that it wot' become too sweet)


1/4 teaspoon cumin


1/2 teaspoon allspice


1 teaspoon ginger powder


1 teaspoon salt



INSTRUCTIONS:


Add all ingredients to a food processor and blend until smooth.


Add mixture to a large pan and bring to a boil. Reduce heat and allow to simmer for 10 minutes.


A QUICK NOTE: Dealing with hot peppers is a very spicy event and its important to protect yourself. To minimize the risk of getting the spicies in your eyes, nose or mouth unintentionally, we recommend wearing latex gloves at all times when handling the peppers, and be aware that the steam coming off of the hot sauce mixture will be spicy to inhale.











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