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Cannabis Cooking Mistakes to Avoid ​

Introduction ​

Making edibles at home can be fun, but small mistakes can ruin potency, flavor, or texture. Here are the most common mistakes and how to avoid them.

Top Cannabis Cooking Mistakes ​

  • Skipping Decarboxylation: Raw cannabis isn’t psychoactive—THC needs heat activation.
  • Using Too Much Heat: High temperatures burn off cannabinoids and terpenes.
  • Uneven Infusion: Stir regularly to distribute cannabinoids evenly.

Best Practices for Cooking with Cannabis ​

  • Decarboxylate at 220-240°F for 30-40 minutes.
  • Use low heat (below 300°F) when infusing butter or oil.
  • Measure doses carefully to avoid making edibles too strong.

Key Takeaways ​

  • Decarboxylation is essential for potency.
  • Low heat preserves THC and terpenes.
  • Proper stirring ensures even cannabinoid distribution.

Frequently Asked Questions ​

Q: Can I use raw cannabis in food without decarbing it?
A: No, raw cannabis contains THCA, which is not psychoactive until heated.

Q: How do I fix edibles that are too strong?
A: Eat a high-fat meal or take CBD to counteract THC’s effects.