The French Cannoli` Hash Thread

Cannabis Aficionado

The Pinot Noir is a clone only F4 cross between the original Black Berry Kush x Vintage 78' Pakistani

The 78' Pakistani is a special heirloom variety that was brought from Northern Pakistan near the Kashmir region in 1978 to Vacaville, CA and was gifted to my family some years ago. It is a true unadulterated land race variety that serves as a phenomenal breeding platform. Unlike the classic hashy taste you experience in many landrace varieties from the Pakistani/Afghani region this offers a densely layered flavor woven hints of dried berries, dark currants complemented by overtones of fresh coffee and crushed chocolate- it was a perfect paring with the Black Berry which shares a very similar flavor profile.​
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CA if you don't mind; What is the lineage on the original Black Berry Kush? I have one that is loved by many but no story to tell when the lineage question is asked. It is an amazing hash plant with high production of amazing resin. All I know of my pheno is that it was a single seed found in a pound of blackberry kush. Danks for your time.
 
im having more fun being entertained by your strong accent in your videos Frenchy! Its seriously fun to listen to when your a little HIGH. but this guide maybe useful if i ever upgrade an begin to make enough trim to get into this side of the herbal world.
 
Frenchy,
I'm glad to report that multiple batches processed with these methods you have taught here gave me consistent amazing results.
More new batches of the same unknown Kush 70 micron before and after pressing. Cannoli is now curing in a jar...will report back with changes/results :)
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Thanks once again! :peace:
 
Kalyx said:
CA if you don't mind; What is the lineage on the original Black Berry Kush? I have one that is loved by many but no story to tell when the lineage question is asked. It is an amazing hash plant with high production of amazing resin. All I know of my pheno is that it was a single seed found in a pound of blackberry kush. Danks for your time.
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Hey Kalyx- the lineage of the legendary black berry kush is a cross of DJ Shorts Blueberry crossed with a highland afghani lndrace. The BBK is one of my all time favorite platforms to work with, amazingly hardy and vigorous, its very reminiscent of the 78 pakistani with large dark leaves and flowers that ooze pure passion. Glad to see someone else working with the blackberry. CHEERS!
 
Danks CA. I hope to find the cut someday! The pheno we have is also very vigorous, a great rooter, and very very dark and shiny leaves when she is happy. 50/50 gardeners keep her happy. Her buzz is potent and cut through. Her yield is decent with a little vegging especially for a kush line. Interestingly her smell is faint while alive and comes on during dry and cure, a very complex and deep boquet. Very melty and pure IWE, cheers for sure!


Keep the great trichome collecting info coming guys!


What I'd like to ask everyone is what they are currently running because they are great 'hash plants'? Especially the hash nerds who choose their ladies based on hash quality and yield.... Mmmmmmm hashplants! I know Frenchy likes nebula and TGA lines, sound off hash nerds, whats your favorite flavor to spin into hash?
 
Thanks for the kind words everyone!
Cannabis Aficianado it is an honor and pleasure to read about your strains and breeding. That Pinot Noir sounds delicious!
Happy hashing everyone
 
The Hash Nerds will not choose any strains above the others before experiencing all and every strains, a lifetime dedication if any.
They may have favorites but that should be the limit.
 
Mohican said:
Hey Frenchy - Do you know why Moroccan hash is so blonde? Why doesn't it darken with age?
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It does not darken because it has been only export pressed, which is a light press to old the trichomes together, mostly in cloth material.
If you have seen only blond Moroccan you have been lucky and I am ready to bet that you have not seen that much of it
 
Enjoyed it only once in the '70s. I have been a hash fan ever since. In the '80s I had a friend that worked for a big company based out of Holland and he would bring me back these amazing patties of hash that I called cheese. I called them this because they looked like mini cheese wheels with a dark outside layer and a lighter golden inner layer. I would cut out a wedge and smoke it from a walnut pipe. He kept me happy for over three years with that amazing import. Now I can make it myself! Although it may have been opiated...

The dry ice hash I made 2 years ago was very green but had that unmistakable sweet incense taste I love so much. I can't wait to try a cannoli :)
 
you guys are some old dawgs eh! I love it.

a full ziploc of hash?? man you guys are dealing with some serious product I can only dream of.. hash farms, cannabis cups... I freaking wish!!!!

heres as much as I ripped it apart the other night... nothing fancy like what you guys got, just a quick picture of some half assed stuff. ill admit, it does look like there is white patches.. I think thats worsened by the flash, as in real life it is flawlessly red and brown.

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i had a friendly debate with a friend who says he "squeezes all of his moisture out" lol apparently my buddy employs a welded plate on a truck jack to press his hash. he said he can get an ounce almost as flat as a piece of paper with the force i cant remember the lbs per square inch but it made me chuckle, just thought id share. different strokes.....
 
Mohican said:
Enjoyed it only once in the '70s. I have been a hash fan ever since. In the '80s I had a friend that worked for a big company based out of Holland and he would bring me back these amazing patties of hash that I called cheese. I called them this because they looked like mini cheese wheels with a dark outside layer and a lighter golden inner layer. I would cut out a wedge and smoke it from a walnut pipe. He kept me happy for over three years with that amazing import. Now I can make it myself! Although it may have been opiated...

The dry ice hash I made 2 years ago was very green but had that unmistakable sweet incense taste I love so much. I can't wait to try a cannoli :)
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In the 70, Moroccan was at its best because of the competition with Lebanese which was and will always be the best of the best in Northern Africa.
You also were lucky enough to get some well pressed hash which is very rare outside any producing country. It cannot have been opiated coming from Morocco by the way, even in India it was and is rare to find any hash cut with opium, these 2 do not burn well together
 
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