Producing cannabis-infused honey without a noticeable odor presents a significant challenge in the crafting process. The characteristic scent of cannabis, derived from terpenes and other volatile organic compounds, can permeate the surrounding environment during decarboxylation and infusion. Effective methods aim to minimize the release of these compounds. For example, sealing the cannabis during decarboxylation and employing low-odor infusion techniques can contribute to a less pungent final product.
The ability to create odorless cannabis-infused honey offers several advantages. It allows for more discreet consumption and production, mitigating potential issues related to legal restrictions or social sensitivities regarding cannabis odors. Furthermore, minimizing the smell can be crucial for maintaining a clean and professional environment during the crafting process, whether in a commercial kitchen or a private residence. Historically, masking scents was the primary approach; current methods focus on preventing odor production at its source.
