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Tag: capsaicin

  • Mexican Food And Marijuana

    From fiery tacos to creamy guacamole here how marijuana enhances Mexican cuisine and tips on the perfect strain for your meal.

    Cannabis enthusiasts and food lovers alike have long known marijuana can heighten the senses, making ordinary meals feel extraordinary. And when it comes to pairing cannabis with cuisine, what is better than Mexican food and marijuana.  Few options excite the palate quite like rich, spicy and occasionally heat. From flavor-bursting tacos to creamy guacamole, the vibrant flavors of Mexican dishes interact uniquely with marijuana, creating a culinary experience both satisfying and unforgettable.

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    The combination of cannabis and Mexican food isn’t just about indulgence—it’s about the science of flavor. Spicy foods, like jalapeño-studded salsas or chipotle-infused tacos, can intensify the effects of marijuana. Capsaicin, the compound giving chili peppers their heat, triggers endorphins in the body, which can enhance the euphoric and relaxing sensations of cannabis. Meanwhile, fatty ingredients common in Mexican cooking, such as cheese, avocado, and sour cream, can help THC—the active compound in marijuana—bind more efficiently in the body, potentially creating a deeper, longer-lasting experience.

    For those experiencing the classic “munchies,” Mexican cuisine is an ideal choice. The combination of textures—crispy tortillas, tender meats, and fresh, crunchy vegetables—satisfies cravings on multiple sensory levels. Dishes like loaded nachos, enchiladas, and street-style tacos offer both comfort and excitement, ensuring every bite keeps the taste buds engaged while complementing the heightened senses cannabis brings.

    Some cannabis enthusiasts even select strains to pair specifically with their Mexican meal. Fruity, uplifting strains like Blue Dream or Pineapple Express can enhance lighter dishes such as ceviche or fish tacos, accentuating citrus and fresh flavors. On the other hand, earthy, relaxing strains like Northern Lights or OG Kush may pair better with heartier, spice-heavy foods like chiles rellenos or carne asada, allowing the warmth and depth of the dish to meld with the mellowing effects of the strain.

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    Beyond flavor, the cultural synergy between Mexican cuisine and cannabis is intriguing. Both have histories of social enjoyment and communal sharing. Tacos, tamales, and margaritas can turn any cannabis session into a lively gathering, encouraging conversation and celebration.

    Whether it’s the tangy zest of salsa, the creamy richness of guacamole, or the fiery kick of a habanero, Mexican food provides the perfect canvas for cannabis enthusiasts to explore taste, aroma, and sensation. The next time you’re planning a night of culinary indulgence, consider pairing your favorite strain with a plate of authentic Mexican cuisine—it’s a combination promising both satisfaction and delight.

    Sarah Johns

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  • Can Marijuana Help If You Overdid The Hot Sauce

    Can Marijuana Help If You Overdid The Hot Sauce

    If you are are seeing more food loaded with heat, you are not wrong. The hot spicy food trend is not just a fad it’s a global culinary movement. There was a collective gasp when the Sriracha supply dropped and suddenly everyone jumped in the game. Campbells began adding ghost peppers and groceries aisles have become full of options.  But what if you over do it?  Bread, citrus, alcohol, yogurt and milk all can help relieve the pain. But can marijuana help you overdid the hot sauce?

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    Well, it is a bit of a complicated answer – the answer is a qualified yes. Most people indulge in a spicy things at the last moment.  You stop by Houston Hot Chicken and you get the extreme heat.  Some places ask you to sign a waiver, in part to make sure you still pay for your food and don’t demand a refund if you can’t it eat.  But using marijuana, planning ahead could be key.

    It seems research in San Diego may have stumbled on another way to cool the mouth accidentally.

    Researchers from UCSD’s Center for Medical Cannabis Research were testing marijuana’s potential to ease neuropathic pain. To simulate the pain associated with chemotherapy or HIV/AIDS, researchers injected participants with capsaicin, the active component putting the heat in peppers. In addition to the sensation of heat, capsaicin produces pain and, for this reason, is an important tool in the study of pain.

    The trial was a success, cannabis produced a significant, if modest, improvement in pain.  The subjects reported a decrease in pain at the medium dose, and there was also a significant correlation between plasma levels of  THC, the active ingredient in cannabis, and decreased pain.

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    The first problem is dosage. Cannabis has a narrow window for pain relief. Too little has no effect, but too much makes the pain even worse. The optimum amount roughly 4% THC.

    The second problem is reaction time. The analgesic effect it immediate; it takes about 45 minutes. For anyone with a mouthful of habanero burning like an out of control fire, 45 minutes seems a bit long for relief.  You would have to preplan and microdose.  Or maybe put some cannabis oil in your mouth before you indulge in the spice.

    Eating hot sauce can stimulate “high. When you eat something spicy and the capsaicinoids (from capsaicins) hit the tongue, a message — similar to that of being near a hot fire — is sent to the brain, essentially tricking it into thinking the mouth is being burned and needs assistance quickly (It’s the same thing which happens when you touch your eye or other sensitive areas after handling a hot pepper). The brain responds by releasing endorphins. Which gives you a short high.

    More research will need to be done focused on this area before there is an immediate practical solution.

    Sarah Johns

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