|
Majoun
Majoun or majun ( ar, معجون) is a Moroccan confection, which can resemble a pastry ball, fudge, or jam. Ingredients can include honey, nuts, and dried fruits, and the treat is commonly made as a cannabis edible, sometimes in combination with other drugs. A 1957 report describes majun as containing "hemp, opium and seeds of datura". See also * Bhang * Boza * Spiritual use of cannabis * Thandai Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivara ... References {{reflist Cannabis in Morocco Arab cuisine Moroccan cuisine Cannabis foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannabis Edible
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food product (either homemade or produced commercially) that contains decarboxylated cannabinoids (cannabinoid acids converted to their orally bioactive form) 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. Most edibles contain a significant amount of THC, which can induce a wide range of effects, including: heightene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhang
Bhang (IAST: ''Bhāṅg'') 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. Western documentation Garcia de Orta, a Portuguese Jewish physician based in Goa, wrote extensively on ''bangue'' in his ''Colóquios dos simples e drogas da India'' (1563), including its recreational use by Bahadur Shah of Gujarat and by many Portuguese. He explicitly rejected the notion of the Indian plant that produces ''bangue'' being the same as the European hemp plant (''alcanave''). In 1596, a Dutchman, Jan Huyghen van Linschoten, wrote three pages on "Bangue" in a work documenting his journeys in the East. He also mentioned the Egyptian hashish, the Turkish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannabis In Morocco
Cannabis in Morocco had been illegal since the nation's independence in 1956, reaffirmed by a total ban on drugs in 1974, but was partially tolerated in the country. Cannabis has been cultivated in Morocco for centuries and the country is currently among the world's top producers of hashish. As of 2016, Morocco was the world's top supplier of cannabis. On May 26, 2021, the Moroccan parliament voted to legalize the use of cannabis for medical, as well as cosmetic and industrial purposes. History Early history Though the specific period of cannabis's original introduction to Morocco is unclear. From the sixteenth century it was grown nationwide on a small scale for local use, in gardens and orchards, but it was only in the 18th century that the Rif region in the far north became a noted center of production, as it is now recognized in modern times. In 1890, Sultan Hassan I instituted strict regulations on cultivation and trade, but also conferred clear cannabis production privilege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Datura
''Datura'' is a genus of nine species of highly poisonous, vespertine-flowering plants belonging to the nightshade family Solanaceae. They are commonly known as thornapples or jimsonweeds, but are also known as devil's trumpets (not to be confused with angel's trumpets, which are placed in the closely related genus ''Brugmansia''). Other English common names include moonflower, devil's weed, and hell's bells. All species of ''Datura'' are extremely poisonous and potentially psychoactive, especially their seeds and flowers, which can cause respiratory depression, arrhythmias, fever, delirium, hallucinations, anticholinergic syndrome, psychosis, and even death if taken internally. Due to their effects and symptoms, they have occasionally been used not only as poisons, but also as hallucinogens by various groups throughout history. Traditionally, psychoactive administration of ''Datura'' species has often been associated with witchcraft and sorcery or similar practices in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boza
Boza, also bosa, is a fermented beverage originating from the Middle East and made in parts of Southeast Europe, Central and Western Asia, Caucasus and North Africa. It is a malt drink made by fermenting various grains: wheat or millet in Albania, Bulgaria, Romania, North Macedonia, Serbia and Bosnia and Herzegovina and barley in Ancient Egypt, maize (corn) and wheat in Turkey. It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor. Etymology According to Turkish etymological dictionary and '' Nişanyan Sözlük'', ''boza'' is etymologically either Persian or Turkic in origin. The dictionary states that Persian ''būza'' or ''buχsum'' and Old Turkic ''buχsı'' or ''buχsum'' are cognates, yet it is unclear from which language it was ultimately derived and which one took it as a loanword. Francis Joseph Steingass says it is Persian and Ármin Vámbéry says it is an ancient Turkish word found in ''Kutadgu Bilig''. The oldest writte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spiritual Use Of Cannabis
Cannabis has served as an entheogen—a chemical substance used in religious or spiritual contexts—in the Indian subcontinent since the Vedic period dating back to approximately 1500 BCE, but perhaps as far back as 2000 BCE. It was introduced to the New World by the Spaniards in 1530-45. Cannabis has been used by shamanic and pagan cultures to ponder deeply religious and philosophical subjects related to their tribe or society, to achieve a form of enlightenment, to unravel unknown facts and realms of the human mind and subconscious, and also as an aphrodisiac during rituals or orgies. There are several references in Greek mythology to a powerful drug that eliminated anguish and sorrow. Herodotus wrote about early ceremonial practices by the Scythians, thought to have occurred from the 5th to 2nd century BCE. Itinerant Hindu saints have used it in the Indian subcontinent for centuries. Mexican-Indian communities occasionally use cannabis in religious ceremonies by leaving bun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thandai
Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. It is most commonly consumed in north India. There are variants of thandai and the most common are ''badam'' (almond) thandai and ''bhang Bhang (IAST: ''Bhāṅg'') 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 distribu ...'' (cannabis) thandai. Variations Though thandai refers to a traditional festival drink made with various spices and nuts, this versatile drink can also be prepared in many different ways. References {{reflist Indian drinks Cannabis and Hinduism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the 7th century BC. Ingredients Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. The staple grains today ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
