Buy Lebanese Phoenix Hash from Chronic Farms
The Beqaa Valley in Lebanon produces some of the finest hash on the planet. The way Lebanese hash is grown and then matured over one or two seasons distinguishes it from other varieties (4-8 months). Plants are left on the field until they are nearly dry and a reddish-brown colour, at which point they are harvested. They are then collected and taken to a barn, where they are hung and dried in the same manner as tobacco is. Dried buds are rolled over a fine silk cloth to produce a powder, which is then packed in plastic bags before the winter. Lebanese hash develops very strong spicy and woody flavours, as well as a smooth flavour, as a result of this method.
Taste: Very spicy, harsher than Moroccan. Lebanese is quite an acquired taste
Consistency: Soft and malleable. Usually the slabs are very thick and not elastic
Effect: Cerebral, stony