CBD can be cooked with, provided you respect a few simple rules. It is a lipophilic molecule: it likes fats and dislikes prolonged high heat. Here is a practical guide, no claims, no miracle recipe.
Why a fat?
CBD dissolves poorly in water. Drop a flower into boiling water and you get an aromatic decoction, not a cannabinoid-rich infusion. That is why a fat is always added: olive oil, butter, full milk, or rich plant cream.
Homemade infused oil
- Decarboxylation: 30 minutes in the oven at 110-115 °C, dish covered with foil.
- Infusion: cover the decarbed flower with olive oil, water-bath at 80-90 °C for 60 to 90 minutes.
- Strain through a muslin, keep in an amber bottle away from light.
What not to do
- Sear meat in CBD oil — heat destroys everything.
- Stack doses thinking "more is better". CBD is tasted, not spooned.
- Serve a CBD dish to a guest without telling them. Just do not.
Three simple recipes
- CBD vinaigrette — infused oil, balsamic vinegar, mustard, salt, pepper.
- Hot chocolate — full milk, 100% cocoa, honey, a spoon of infused oil to finish.
- CBD butter shortbread — infused butter, flour, sugar, egg yolk, pinch of fleur de sel.
The Horus stance
For cooking, start with a flower whose raw aroma you already enjoy. A fruity Cherry Moon in shortbread is not the same as a terpene-driven Permanent Marker in vinaigrette. In our shops in Boulogne-sur-Gesse and L'Isle-en-Dodon we orient you by taste first.
To go further: Cherry Moon.
CBD is not a medicine. Always tell your guests. Keep out of reach of children. Sold exclusively to adults (≥ 18). For any health question, consult a professional.