Types of CBD Hash from Around the World

From the hills of Switzerland to the prairies of America, CBD is produced on a widespread scale across different regions of the world. This non-psychoactive cannabinoid has become a popular alternative for relieving conditions such as anxiety and chronic pain, without the psychoactive side effects of marijuana.

The Origins of Hash

Hash is a hemp concentrate that has been used since ancient times and has played a significant role in various cultures throughout the centuries. From the Middle East to the foothills of the Himalayas and the small villages of India, it has been produced in each region with its own distinctive style, becoming a highly prized product.

During the 18th century, hash was introduced to Europe and quickly gained popularity among the artistic and literary elite. Among its most notable consumers were members of the “Club des Hashischins“, a Parisian group made up of prominent literary figures such as Baudelaire and Balzac.

Today, hash remains one of the most popular forms of cannabis consumption, largely thanks to its distinctive effects, flavour and texture.

Different Types of Hashish

Although they may seem similar, each of the different varieties takes you to a completely different world. It’s mind-blowing! That’s why today I invite you to discover together the different types of hash that can be found across different countries.

Afghan Hash

Cannabis Indica, native to Afghanistan, is much more than a simple plant — it is a fundamental part of the culture of this region. Afghans have cultivated and consumed cannabis for centuries, becoming experts in hash production. But it wasn’t until the 1960s and 70s, when the Hippie Trail brought large numbers of young tourists to the region, that the hash trade really took off in Afghanistan. And today, Afghanistan is the world’s largest producer of hash.

Afghan hash, also known as “chars“, is something singular and highly valued around the world. Its production is an artisanal process that begins with the extraction of trichomes from dried buds to obtain the “kief” or “garda”. This kief is then mixed with hot water and/or tea over a small flame in a metal plate until a paste-like consistency is achieved. This paste is then kneaded by hand and sometimes even pressed with the feet, until a black colour and a dense, caramel-like consistency is achieved.

Quality Afghan hash bears the producer’s stamp and is extremely potent. It also has a spicy, throat-catching flavour that makes it unmistakable.

Kashmiri Hash

Located in the northernmost part of the Indian subcontinent, Kashmir is famous for its hash and opium cultivation. With limited information available about this type of hash, we only know that it is produced in Kashmir and that its production process is similar to that of charas.

However, its aroma is far more intense and spicy, and the smoke it produces is less harsh. Its exterior is black in colour, but when broken open it changes to a chestnut brown.

When used, floral undertones can be detected.

Lebanese Hash

Lebanon is a land of history and passion, and its relationship with hash is legendary. Today, this plant is the crown jewel of the Lebanese economy, with exports exceeding 200 million dollars annually. In fact, the prestigious consulting firm McKinsey and Co. has recommended that the Lebanese government legalise cannabis as a way to boost the local economy.

The Bekaa Valley is where Lebanon produces most of its cannabis. There, the plants are sun-dried before being harvested, taking on a yellow, brown or reddish hue that is a delight for the senses.

Once dried, the CBD flowers are sieved to create the kief, which is then pressed in the same way as in Morocco (as you’ll see below). The result is thick blocks of brittle hash, red or yellow in colour, sold as the famous red or yellow Lebanese.

Its spicy and penetrating aroma makes it unmistakable, and its potency is truly impressive.

There are two varieties of Lebanese hash, distinguished by colour: yellow and red. The first is believed to be made from young plants and is capable of producing an intense, pleasurable high. The second, made from mature plants, produces a more narcotic and relaxing effect.

Manali Hash

Did you know that Manali is an ancient village in India, famous for its incredible hash? This place is located in the Kullu district and has its own language, a unique blend of Sanskrit and Tibetan. For the 1,500 inhabitants of Manali, cannabis cultivation and production is one of the main sources of income.

Manali hash, also known as “Manali Cream“, is a delight that has gained recognition both nationally and internationally.

The production of this hash resembles the charas process, where fresh flowers are rubbed between the hands to obtain a thick layer of resin. The result is a dark black hash that gains consistency over time and eventually hardens. If you want to experience the flavour and aroma of freshly cut buds, this is your hash.

Moroccan Hash

For centuries, Morocco has been a hub for hemp cultivation. Its arrival in the region dates back to the Middle Ages, during the period between 640 and 710 AD. It was in the 18th century that the Rif region became the country’s main cannabis producer, turning into one of the world’s largest hash suppliers.

Today, Moroccan hash is known worldwide for its high quality. It is produced by beating the dried branches of the hemp plant against fine sieves to separate the trichomes and obtain the kief. This kief is then heated and pressed repeatedly to form hash blocks.

The colour of the hash ranges from dark green to brown, depending on the maturity of the plants and how long they have been dried. Its consistency also varies; Moroccan hash tends to be hard and brittle, similar to chocolate, while pollen hash is much softer, akin to marzipan.

Quality Moroccan hash is very aromatic and smooth, with an exceptionally pleasant flavour. Unlike other hashes, it is not characterised by a spicy aroma, but is instead known for its distinctive and exquisite floral scent.

Nepali Hash

Nepal is a hidden gem high in the Himalayas, a place where nature has cultivated cannabis naturally, just as in India, Afghanistan and other neighbouring regions. This treasure has been a fundamental part of local culture for centuries.

The way hash is made in Nepal is unique, as it is produced like charas, in large balls known as “temple balls“. The resin that sticks to the hands of Nepalis during the harvest is collected and moulded into these balls, which have a shine that sets them apart from the rest.

Nepali hash is a sensory delight: sticky and creamy, with a strong, spicy aroma that fills the nostrils and an intense, rich flavour that delights the palate. Its smooth smoke and powerful body effect set it apart from Afghan hash.

Manali Cream is famous for its exquisiteness, but Nepali temple hash is right up there with it, being one of the most prized products in the coffee shops of Amsterdam.

Pakistani Hash

Pakistan declares in its laws that hash is illegal, but its production remains a reality in the tribal territories of the north. And for good reason — this product has been part of Pakistani culture for a long time and many consider its quality to be exceptional.

The people of northern Pakistan refer to top-grade hash as Awal Namber Garda, meaning “high-grade dust”. To obtain it, a production process similar to that used in Afghanistan is followed: mature plants are dried, sieved to obtain kief, and then hot-pressed to form thick, dark blocks. But some locals leave their hash to mature for at least three months inside a goat or sheep skin, with the aim of further enhancing its flavour and potency.

Pakistani hash is a dark product, with a very spicy aroma and quite harsh on the throat.

Turkish Hash

Turkey is a country full of surprises, and one of the most unexpected is its excellent hash production. Turkey has declared cannabis illegal, but many provinces have authorised its cultivation and production for medical and research purposes.

Turkish hash is made using a technique similar to that of other countries such as Afghanistan, Pakistan and Morocco. Large quantities of kief are hot-pressed to produce black-coloured blocks, which when properly pressed are hard and brittle. In addition, its slightly spicy aroma and smooth smoke make it a true delight for the senses.

It is normally made from young plants, which gives it a character all of its own.

Bibliography and Digital Sources

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