i love humble pie and saw them at the fillmore east in the early 70's. also a line about the red lebanese, cannot remember it all, to stoned
bonecarver_OG said:well.... to put things short (and tiny) since i dont feel like starting any discussion;
(for educational purposes only - read only if really interested)
"In Morocco, resin powder is produced using methods historians say have only been used in the country since the early 1960's. Before these methods were introduced, allegedly by Europeans and North Americans, Moroccans did not process cannabis into powder and hashish – they only smoked it as kif."
this means kif was chopped up buds before the "hippie influence" came to morocco, but with the resin still intact..
Sorry to bring this up again but I noticed that a news agency called Pannapress (The Pan African News Agency) uses the term "chira" when reffering to unpressed resin. I've never seen that term anywhere else, have you?
Labrousse, A. and L. Romero (2001) Rapport sur la situation du cannabis dans le RIF marocain. Paris: OFDT."
mriko - there is so much info out there, only problem is finding it
called sigirma. This is the top quality, so‑called double‑zero powder which is said to contain as much as 20% THC
The "double zero" quality, which derives its name from the two holes made in the bar with the end of a lit cigarette, is reserved for domestic consumption and preferred customers
I'd say that in the best Moroccan, there's much more than 20% THC. For example, I've seen bubbleman quote some bubblehash as having like 50-60% THC, and having seen the best Moroccan under a 100x microscope, and it not having ANY contaminants, being pure trichomes, it must be fairly high in THC!
And the 00 grade is the size of the screen I believe.
Hamda is lightly screened to yield various product qualities: zero, no. 1, no. 2, no. 3 and no. 4
Flour type 00
Flour type 0
Flour type 1
Flour type 2
Btw: to further quote the text from the druglibrary, and compare it to flour: Quote: Hamda is lightly screened to yield various product qualities: zero, no. 1, no. 2, no. 3 and no. 4 This is how flour in Italy is graded: Quote: Flour type 00 Flour type 0 Flour type 1 Flour type 2 - all based on the size of the screen ...very similar eh?
I'm gonna have to stop reading this thread, all these pictures of superb hash are upsetting me now....
Some lebanese,scored last year pic courtesy of GrassMan