Decarboxylate Cannabis

To use cannabis for cooking and making edibles, it first needs to be decarboxylated in order for the effects to be felt. Using a sous vide will preserve terpenes and flavor while producing almost no smell.

Author

Brian Hunkins

Software developer with a hobby in cooking, woodworking, and electronics.

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 203F / 95C

Ingredients

• Cannabis (sugar leaf, ground bud, or kief)

Directions

1. Set your Anova Sous Vide Precision Cooker to 203ºF / 95.0ºC
2. Grind the cannabis finely. Since the temperature will be so precise, there is no need to worry about overheating the cannabis and destroying THC, terpenes, or flavor. You do, however, want to maximize surface area, so a finer grind is the best for this method.
3. In a vacuum sealer or, using the water displacement method* in a zip-top plastic bag, seal the cannabis as flat and as tight as possible to minimize air pockets and maximize surface area.
4. Place the sealed cannabis bag into the water bath for 90 minutes, then carefully remove and let it cool to room temperature for 15-20 minutes. Dry the bag carefully, open it and place your decarboxylated cannabis into a container for future cooking.

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