• Michelle Read

Decarboxylation is an essential first step when cooking with cannabis.


Cannabis in its raw form has many phyto cannabinoids and compounds that are in acidic form. When the flower is harvested and cured, the plant will decarboxilate slowly over time. When you smoke a joint or a bowl, the process occurs quickly through heat from the lighter or through the heat temperature of vaporization.


Without decarboxilation, you will not likely feel the psychoactive effects of cannabis. The THC-A and CBD-A will not convert. This decreases the cannabinoid’s ability to interact at an optimal level with the body’s CB-1 and CB-2 receptors.


This process will increase the maximum potency of the bud. Also, the higher the percentage of THC in the marijuana, the higher affects you will feel in the end product.


To decarboxilate-

-Pre heat your oven to 230 degrees. There are varying opinions about the optimal temperature to cook your bud at. Most research shows at 220 degrees the process starts, but takes a longer time to accomplish the result. If you set your oven too high (over 300 degrees) you run the risk of burning off flavonoid and terpenes, which is where most of the medicinal properties in cannabis are held.

-Line a baking tray with parchment paper.

-Weigh out 28 grams (or more) of cannabis

-Break up large buds into smaller sizes, about the size of a grain of rice.

-Place in a single layer on baking sheet

-Cover with aluminum foil

-Cook at 230 degrees for 45 minutes. We have found this to be sufficient in bringing the cannabis to temperature without overcooking. The color should change from green to light brown. Decarboxilating also reduces the risk of botulism when using the weed in edible products.


Let cool for 30 minutes. The cannabis is now ready to be used into making butter, canna oil, or other topicals. Place in a storage container for future use.

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