[Bud Green Sr.]

I was able to get as many 250g. blocks of black Afghan/Indian hash as I wanted in 1984.....
They were shaped like flattened hockey pucks (about 5 inch diameter X 1 inch thick) and were wrapped and sealed in the same red paper that firecrackers used to come in..

I didn't take these photos, but I think they are fairly recent, from the far northern region of India...
..

[Weird]

demand effects supply

I work to live not live to work so I don't have much disposable income BUT I spent my money to support the products of other growers here and around the world to help ensure they stick around

be good family

[Green Squall]

Originally Posted by GoatCheese

The Afghan black soft hash is not hand-rubbed. They cooked it on steel pans and open flame. First they add some water and some pollen/resin on a heated pan to make it soft then they work it with their hands or what ever, for a good while, re-heating the hash every now and then.
There is or was a video at YouTube where a crusty-toed hash-cooker shows how this stuff is made.
..he fuggin heats the hash on gas-heater , just trows the worked hash platelet of the cooker, and who knows what's in that gas they use! ..might not be food-grade. No wonder many people get head aches from cheap afghan.

Some softer, darker Morrocan isn't actually cooked, but they pound a lump of resin with wooden clubs to get the oil out. Many times these are called "caramello" in Holland, cause the hash is made into 3-5 gram eggs for smugglers to swallow or what ever.
..to some really squidgy soft morrocans you see in Amsterdam and Spain, they add hash oil to go with the resin. These are also very dark usually, but not hand rubbed chars or cooked hash.

There is also darker pressed pollen hash from Afghanistan, but can't call it black really, dark greyish brown. This type of hash is called 'Garda' in Afghanistan-paki-nepal, uncooked pollen hash that is. Looks different to the cooked hash also,.

The cooked afghan/paki hash comes in many different grades,as do all types of hash, from top quality to adulturated shit.

I have seen that video a couple times. I love learning about the ways hash is made is different countries.

I've always thought garda was just the raw material though? I could be wrong.

[Stash]

I lived in Germany for two and a half years 1969 to 1971. I had never seen hash before then and I had seen pot only one time in that time and just a match box. Nuremberg, Germany was a great transportation hub and a lot of hash went there before moving to other places. I went to Nureberg often and purchase 1,000 gram bricks of brown or green for $450 or I would get a 1,000 grams of good black or Red or Blond Lebanese for $500. It would sell in small knobs of what ever size (5 to 20 grams) you wanted for $1 a gram. I stayed high on the best shit in the world every day for two and a half years. Those were the good old days. You just can't find it in the USA. Later, Stash

[Tudo]

Oh boy, many moons ago ( circa 1979/80 ) I was running down in Fla to NYC and one of my customers in Brooklyn used to get this great Lebanese hash in white linen bags with a stamp of a guy on a camel with the pyramids behind him. There were 3 different colors with green being the best of the bunch .Well I bought enough of that to cut out each image on the bag and I paid someone to make me a shirt using these images, like a patchwork shirt and it was way cool until it went into the washing machine........oh well

[soundman]

I haven't seen the type of hash you are talking about since the mid eighties. Imported with gold leaf eagle on it.

Look up Frenchy Canolly (Spelling ?). He takes his bubble and heat presses, rolls, it and it comes out the closest I have seen to the good old stuff. I use very aged, at least a year, of good flower to make my bubble. Dry and aged is key to getting that old flavor and smell we are looking for.

I sure miss the real deal stuff. I miss it as much as real deal skunk bud.

[jwm]

The best is still imports....I have access to a steady supply of whatever I want. Here's what I'm working on.
Mixture of 4 different strains


Pavati Valley black. If you're a flavor chaser this is the absolute best!


Red Leb.