High Level Health was recently featured in Dining Out Magazine’s Winter/Spring 2020 Edition in an article titled “Cannabis-Food Pairings Go High-Profile”. The article, Dining Out explores the emerging world of cannabis and food flavor pairings.
Cannabis has been used in conjunction with food for centuries, a tradition that is alive and well today in the edible sections of dispensaries. But a trend is emerging that people want to enjoy their cannabis as they would a fine wine, as a complement to a meal along with using it as a direct ingredient. This is a trend that we have seen ourselves as of late, as folks move away from the Indica-Hybrid-Sativa model and towards a terpene-based model.
Cannabis and food share many of the same terpenes, making pairing the two an exciting venture. Each cannabis strain has its own unique terpene profile, making it so that there are endless possibilities when pairing cannabis and food or drinks. As terpenes become more prevalent in the cannabis industry, many dispensaries have started testing their strains for the specific terpenes they contain, ourselves included. Many of the strains in our Strain Catalog list the top 5 most prevalent terpenes in the strain, in order of most prevalent to least. This allows our customers to make more educated decisions about the strains that they purchase and is a great tool for pairing cannabis with the cuisine.
As the cannabis industry hones its knowledge on terpenes customers, chefs, and crafters are catching on as well. It is an exciting new step for the cannabis industry and one that we are thrilled to be a part of. Check out the full article on page 60 in Dining Out Denver/Boulder’s newest edition!