Pot Pantry

Easily, expertly and effectively infuse home cooking and baking using off-the-shelf cannabis edibles and ingredients

By Ed Murrieta 

There’s no need to slowly infuse messy batches of butter with carefully prepped pot when you’re hankering to cook and bake cannabis edibles and cuisine. 

Instead, simply reach into your kitchen pantry and grab off-the-shelf cannabis-infused ingredients -- olive oil, honey, agave nectar, hot sauce, syrup, nuts, chocolate, peanut butter, jelly, ketchup, mustard, coffee, tea, sugar, salt and even crushed cannabis formulated to smell and taste like culinary herbs and spice. 

Thanks to technology advances and consumer demand, a pantryful of cannabis-infused cooking ingredients -- all professionally produced, precisely dosed and prettifully packaged -- is available in licensed dispensaries across the United States and Canada. In some cases, products come in both psychoactive THC and non-psychoactive CBD versions.

In Pot Pantry, I will survey more than a dozen infused cooking ingredients produced by California manufacturers and sold by dispensaries and delivery services throughout the San Francisco Bay Area. I’ll explain products’ infusion methods, culinary uses, dosing and shelf life in home kitchen pantries. 

Sources include a cannabis chef, cookbook author and product creator whose 100% cannabis seasonings mimic oregano, rosemary and cinnamon; an edibles industry kitchen owner/infusion expert who explains technology and science; a Bay Area edibles company brand manager and High Times edibles veteran who’s written two cannabis cookbooks; and a James Beard Award-winning cookbook author, journalist and cannabis user who’s judged consumer food products.

Readers will learn about new products and new uses for cannabis in their home cooking and baking repertoires, turning favorite and classic recipes into cannabis cuisine -- easily, expertly and effectively.