Difference between revisions of "Pressed hash"
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Revision as of 22:34, 29 January 2015
After extraction, hash (normally water extracted, but also dry sieve) can be pressed using pressure and sometimes heat. If using heat, this process can activate the hash partially, but the primary purpose of this is to make it more dense and create an outer shell which keeps the inside terpene-rich and fresh for over a year.
Traditional hash-making countries such as Morocco, Afghanistan, and Lebanon almost always press their hash, as it also makes it easier to transport.
