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Morocco Independence Day: Why Morocco Makes The Best Kief

· Nov 18, 2021

Since cannabis is legal in numerous states and countries, there are various new and old ways to make our beloved hash or kief, but one country, in particular, does it better than the rest. The history of hash in Morocco is wildly impressive, and it goes back hundreds of years.

In honor of Moroccan Independence Day, we want to shed light on the beautiful and powerful hashish native to Morocco. Hash, or hashish, is derived from cannabis but concentrated through the accumulation of trichomes. Also known as kief, the teenie crystallized trichomes create cannabis resin, a thick and dark substance with a powerful effect.

Some geographers and other experts believe cannabis was brought to Morocco through the Arab invasion of the Maghreb, but at the time, the plant wasn’t used to get high – it was cherished for its textile and fibrous qualities. That said, the creation of hash originated somewhere between the 15th and 17th centuries.

It’s said that Moroccan locals would often smoke hash with Black Tobacco in a “Sebsi Pipe,” and they would also mix it with food or use it as part of Sufi rituals. But why is Moroccan hash better than the rest? There are a few answers to this question.

What first stuck out was how Morrocan locals would dry their cannabis for much more extended periods of time; we’re talking months in a cool and dark place. The beauty of the kief’s prolonged drying process is that it’s similar to aging a decadent and fine wine.

Secondly, local Moroccans wouldn’t smoke the flower from their cannabis as we do. Instead, dry buds are placed in a bowl and covered with a panty-hose filter. Next, farmers place the bowl in between their feet and whip or beat it with sticks. After giving the bowl the old one-two, the result is a powdered kief or dry sift.

The many crystallized trichomes make up the majority of the beat-up kief, resulting in the utmost potent powder packed with THC. Decades of knowledge, trial, and error have gone into making Moroccan hash, and it’s become a tradition in the country after families have been creating it for generations.

Lastly, you can recognize Moroccan hash simply due to its dark appearance, and those who’ve used it say the taste, flavor, and potency of the hash is much better than anywhere in the world. Some say that the rich and intense aroma is similar to aged wine or cheese.

Lastly, Moroccan hash has reigned supreme as one of the most potent weed products around the world. But now that cannabis is legal in places around the globe, this isn’t as true with the many modern and powerful creations today.

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Since cannabis is legal in numerous states and countries, there are various new and old ways to make our beloved hash or kief, but one country, in particular, does it better than the rest. The history of hash in Morocco is wildly impressive, and it goes back hundreds of years.

In honor of Moroccan Independence Day, we want to shed light on the beautiful and powerful hashish native to Morocco. Hash, or hashish, is derived from cannabis but concentrated through the accumulation of trichomes. Also known as kief, the teenie crystallized trichomes create cannabis resin, a thick and dark substance with a powerful effect.

Some geographers and other experts believe cannabis was brought to Morocco through the Arab invasion of the Maghreb, but at the time, the plant wasn’t used to get high – it was cherished for its textile and fibrous qualities. That said, the creation of hash originated somewhere between the 15th and 17th centuries.

It’s said that Moroccan locals would often smoke hash with Black Tobacco in a “Sebsi Pipe,” and they would also mix it with food or use it as part of Sufi rituals. But why is Moroccan hash better than the rest? There are a few answers to this question.

What first stuck out was how Morrocan locals would dry their cannabis for much more extended periods of time; we’re talking months in a cool and dark place. The beauty of the kief’s prolonged drying process is that it’s similar to aging a decadent and fine wine.

Secondly, local Moroccans wouldn’t smoke the flower from their cannabis as we do. Instead, dry buds are placed in a bowl and covered with a panty-hose filter. Next, farmers place the bowl in between their feet and whip or beat it with sticks. After giving the bowl the old one-two, the result is a powdered kief or dry sift.

The many crystallized trichomes make up the majority of the beat-up kief, resulting in the utmost potent powder packed with THC. Decades of knowledge, trial, and error have gone into making Moroccan hash, and it’s become a tradition in the country after families have been creating it for generations.

Lastly, you can recognize Moroccan hash simply due to its dark appearance, and those who’ve used it say the taste, flavor, and potency of the hash is much better than anywhere in the world. Some say that the rich and intense aroma is similar to aged wine or cheese.

Lastly, Moroccan hash has reigned supreme as one of the most potent weed products around the world. But now that cannabis is legal in places around the globe, this isn’t as true with the many modern and powerful creations today.