[Jon 54]

When was the last time that You were able to secure a OZ. of Black Hash? Now I mean the real deal not some domestic bubble bag product which many consider to be the authentic thing but I for one sure don't. I mean the product from Central Asia whose odor can bring back the days of old, the early seventies late sixties when we all thought that we could change the world through the use of a high grade smoke and our own brand of music. I am so very fortunate to have been turned onto a ounce of Iranian black. It puts dreams back into my head unlike anything that I have smoked in over forty or so years.

Have a Merry Christmas All

Jon :xmas tree:

[zachrockbadenof]

the last time was in 1969- black/black hash... we had it for about a week/10days... once it was gone, I have never seen anything close to it... not in a'dam, calif,Co, anywhere- and if today's weed is so much stronger then yesteryear , then why is the bubble and dry sift we make no where as good???...

hence my belief that 'good' weed from the 60's/70's was superior then what we grow today...

[Weird]

seen temple balls, staight up black that was all heads (most impressive shit ive ever seen due to amount and just heads) and what I was told to be Lebanese



i have seen tons of killer sift, melt and bubble made in the states

[EsterEssence]

Haven't seen any imported hash sense I moved back to the USA from Nepal.

[Green Squall]

How would one reproduce authentic black hash from say Afghanistan? I've seen many videos line. Isn't it just pressed and heated kief?

I made two kinds of hash my last run. Bubble hash and pressed kief from my box. I liked the pressed stuff better.

[mr.brunch]

The black hash we used to get was rubbed off the buds by hand... have had similar results by working a ball of ice hash with fingers and thumbs when nearly dry. Still a little whitish/sandy colour in the centre though.

[Cvh]

Everyday if I want. Authentic imported hash is still on the menu in the dutch coffeeshops. Not many growers make bubble or tumblerhash because it's not worth the effort in comparison to the low prices of imported hash.
It's actually the other way around here, the stronger and more expensive bubblehash -which is more rarer here- are more sought after.

[armedoldhippy]

have not seen real hash since the civil wars erupted in Lebanon. used to get bricks/slabs of blonde in woven cotton bags with a cedar tree impressed into the slab. sure miss that shit...

[Cvh]

Below you can find a link to a large thread dedicated to all the imported hash which is readily available in Europe. Personnaly I think Moroccans make the best hash into the world. But I do also like that soft black afghan hash. It's so soft you can roll it into little sausages with only using your fingers. Effects are highly narcotic with a body sensation that one might wonder if they mixed opium into it.

https://www.icmag.com/ic/showthread.php?threadid=21256

[GoatCheese]

Originally Posted by Green Squall

How would one reproduce authentic black hash from say Afghanistan? I've seen many videos line. Isn't it just pressed and heated kief?

I made two kinds of hash my last run. Bubble hash and pressed kief from my box. I liked the pressed stuff better.

Originally Posted by mr.brunch

The black hash we used to get was rubbed off the buds by hand... have had similar results by working a ball of ice hash with fingers and thumbs when nearly dry. Still a little whitish/sandy colour in the centre though.

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.