Pricey and pretty gourmet cannabis edibles offer discriminating palettes an elevated flavor experience.
Far from the crayon-colored chewy gummies that have dominated the edibles market, a new array of chef-driven cannabis cookies and confections illustrates weed’s culinary potential. These gourmet cannabis edibles focus on powerful flavors, and not just powerful highs.
The upscale edibles feature elegant packaging, sophisticated ingredients and artful execution that rival the best of artisanal confections and pastry. Though edibles are a fraction of the cannabis market, these elevated gummies, cookies and chocolates are made to entice the cannabis newcomer and the seasoned veteran alike, often with lower-THC doses.
The individual ingredients are newly scrutinized, as cannachefs focus their recipe development on the emulsification properties of the concentrates and how they can complement the distinctive herbaceous flavor of weed. The downside? These edibles are all so delicious it’s hard to eat just one.
Here’s a sample of some of the best new gourmet cannabis edibles to hit the West Coast.
Rose Los Angeles Makes the Gummy Gourmet
PHOTO Courtesy of Rose Los Angeles
Rose Los Angeles is making a name with its Rose Delights gourmet cannabis edibles. Their low-dose gummies incorporate seasonal produce in wildly imaginative and flavorful combinations, as well as year-round staples. The delicate cubes are reminiscent of classic Turkish Delight and have captured the imagination of star chef collaborators, including Dominique Crenn, Natasha Pickowicz, Nicole Rucker and Enrique Olvera.
Using seasonal produce at peak freshness, the company says it creates recipes that read like an exotic cocktail—the Apple Ume Ginger blends Gravenstein apple cider with Ume plum syrup and ginger juice. Chef OIvera created a Delight based on the michelada, but replaced the bitter note of beer with cannabis and used fire-roasted tomatoes, Pujol-fermented chili paste and freeze-dried lime dust.
“The experimentation has reached new heights in our kitchen,” says founder Nathan Cozzolino. “It becomes like this treasure hunt focused on finding individual ingredients.”
Unlike other companies that deemphasize the origin and taste of their cannabis concentrate, Rose uses single-strain, whole-flower rosin that the brand says “captures the flavorful terpenes and the entire spectrum of cannabinoids and other beneficial plant compounds.” They press the flower into rosin themselves because “it brings our staff closer to the ingredients we use,” says Cozzolino.
Cozzolino further explains that his company is “pretty staunchly opposed to distillate. We’ve never used the stuff. Delights are known for being the first to exclusively use flower rosin in the recreational market.” Most distillate, he says, is homogenized byproduct from smokable flower.
“We want people to have an opportunity to have a relationship with a single strain,” Cozzolino says. With their inventive combinations of ingredients such as passionfruit, candy cap mushrooms, celery juice or even pickled red shiso leaves, the clever cooks at Rose Los Angeles are deliciously expanding the wide, wild world of weed.
To Read The Rest Of This Article By Valli Herman on Cannabis Now
Published: May 04, 2022
Founder & Interim Editor of L.A. Cannabis News