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Hashish (/ h ə ˈ ʃ iː ʃ / ⓘ; from Arabic ḥašiš 'hay'), usually abbreviated as hash, is a compressed form of powdered marijuana. [3] [4] As a psychoactive substance, it is consumed plain or mixed with tobacco. It has a long history of use in countries such as Afghanistan, India, Pakistan, Iran, Iraq, Lebanon, Morocco and Egypt. [5]
Hash oil or cannabis oil is an oleoresin obtained by the extraction of cannabis or hashish. [1] It is a cannabis concentrate containing many of its resins and terpenes – in particular, tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoids .
Charas is a cannabis concentrate made from the resin of a live cannabis plant (Cannabis sativa either Indica subspecies or Sativa subspecies) and is handmade in the Indian subcontinent. [ 1 ] [ 2 ] The plant grows wild throughout Northern India [ 3 ] along the stretch of the Himalayas (its putative origin) and is an important cash crop for the ...
A hookah (also see other names), [1] [2] [3] shisha, [3] or waterpipe [3] is a single- or multi-stemmed instrument for heating or vaporizing and then smoking either tobacco, flavored tobacco (often muʽassel), or sometimes cannabis, hashish and opium. [3] The smoke is passed through a water basin—often glass-based—before inhalation. [3] [4 ...
Hashish (also spelled hasheesh, hashisha, or simply hash) is a concentrated resin cake or ball produced from pressed kief, the detached trichomes and fine material that falls off cannabis fruits, flowers and leaves, [174] or from scraping the resin from the surface of the plants and rolling it into balls.
Hash pressing, tours, consumption of the drug, and sales are still illegal, but unofficially, the combination of these services has made the North African region one of the largest exporters of hashish, which is produced from female cannabis plants through compression and heating of resin glands known as trichomes.
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Bhang (IAST: Bhāṅg) is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. [1] [2] It was used in food and drink as early as 1000 BC in ancient India.