Here’s a bold prediction: in five to ten years, everyone will be using hash like a seasoning, sprinkling half-grams of full-melt into soups and stews, adding un-pressed cannabis trichomes to smoothies, sauces, and desserts … the sky’s the limit.

Currently, using prized extracts to flavor food is seen as an extravagance, but future trends will bring hash within the reach of everyday epicureans—much like gourmet items such as truffles and saffron.

The idea of using hash as an ingredient is gaining momentum, powered by an increasingly mainstream cannabis culinary movement and made possible by a regulated market.

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Elise McDonough ~ Leafly.com ~