RECIPE OVERVIEWS

CANNAOIL

MAKES 2 CUPS (1 SERVING = ½ TEASPOON = 5 MG THC)

CANNABUTTER OR CANNAOIL can both be madeon the stovetop or in a slow cooker—the stovetop will yield a faster infusion but both CannaOil and CannaButter need to be watched closely to ensure that the temperature does not go over 250°F, as that can diminish the potency of THC. If making CannaButter, know that you need to chill the butter overnight before using, so make sure to work that timing into your cooking plan; if you’re using the slow cooker method, it may take as long as 2 days before your CannaButter is ready to use, since it takes a minimum of 8 hours to infuse the butter and then an overnight chill in the fridge to separate the medicinal solids from the water by-product.

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CANNABUTTER

MAKES 1½ CUPS (1 SERVING = ½ TEASPOON = 5 MG THC)

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CANNAVANILLA EXTRACT

MAKES 1 CUP (1 SERVING = ⅛ TEASPOON = 5 MG THC)

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JERK SEASONING

MAKES ABOUT ½ CUP

IS THERE ANYTHING more closely associated with Jamaican cooking than jerk seasoning? Naturally, it’s excellent rubbed into chicken (here) or fish, but you can also get creative and use it for a bit of heat (and Herb!) in an unexpected place, like caramel corn.

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JERK PASTE

MAKES ABOUT ½ CUP

JERK PASTE OFFERS A MARINADE-STYLE INFUSION with the same Herbaceous zip as jerk seasoning. I use it for grilling vegetables and to season crumbly tofu for tacos but you’ll want to use it on everything from chicken for the grill to fish and meats. Soy sauce gives the paste a deep umami-quality (you know, the fifth sense of taste) that brings all the flavors together. If you decide to enhance the paste, make sure you have some CannaOil ready to go to add to the final mixture.

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SMOKE SALT

MAKES A HEAPING ½ CUP

THINK OF THIS AS A DRY BARBECUE RUB. It adds a smoky char flavor to the Guava Ketchup and is also excellent sprinkled over roasted vegetables for a taste of the grill even when you’re cooking inside.

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HERB-SESAME SALT

MAKES A HEAPING ½ CUP

EARTHY AND HERBY with just a hint of warm sweetness from the allspice, this all-purpose herb salt is great sprinkled over pita chips or guacamole. The sesame seeds add a little pop and crunch. Black sesame seeds look nice, too. Bring it to a party and ask your host if it’s okay if you put it in a bowl on the table for guests to enjoy. If you boost it, just be sure to let everyone know what to expect before they start pinchin’ and stirrin’.

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GARLIC SALT

MAKES A HEAPING ½ CUP

THE SHAKER OF PREMADE STORE-BOUGHT GARLIC SALT is as commonplace as salt and Scotch bonnets in the Jamaican kitchen. I make my own version that is free of additives and preservatives. It provides great garlic flavor without the intense pungency of fresh garlic in dishes like Gungo Rice ’n Peas or on fried plantain chips. Or use it to give pizza or anything with an Italian or Mediterranean flavor a lift before serving.

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HEMP PESTO

MAKES 1¼ CUPS (5 TABLESPOONS = 5 MG THC)

PESTO IS a fantastic way to add an herb enhancement to nearly anything—from pasta to soup to roasted vegetables or even a sandwich. When I make it, I often use fresh basil from my garden and a combination of pine nuts and hemp seeds to give the pesto depth of flavor plus loads of amino acids, making this a protein-rich condiment. It’s easy to make a double batch too and freeze half to use another time. Or add CannaOil to half the recipe and leave the rest un-enhanced for options. Hemp seeds don’t contain THC so if you leave out the CannaOil, you have a very healthy and delicious pesto that won’t send you on your way.

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