EconomySleven
Member
Well I could entertain that implication with later attention, but since we're on the subject of non sequiturs: what comparisons are supposed to be made between weed and flavonoid foods? It doesn't follow. Bouquet has nothing to do with taste here, since we're smoking it, and as far as I'm aware, the harshness of smoke can only be judged by the irritation of the throat. So the original question of taste still remains untackled.I think you are just saying that you have a very unsophisticated pallet...
I'm curious whether anyone here can actually say they enjoy or appreciate or even sense an improvement of the taste of smoking well-cured cannabis to weed that has only just finished drying for example. I don't believe anyone does (but by all means, I'll take a vote of hands), hence why it seems like an irrelevance to me. I'll concede the molecular changes influenced by allowing weed time to ferment but if the goal is to maximise psychoactive potency, the time it would take to allow that change to occur would far outweigh the relatively small increase in the availability of THC; it seems like the only thing curing does is improve the texture and improve the aroma, with a little bit of cannabinoid mixing and matching. Good stuff, but still makes no difference to the person who wants no more than to get high.
Still gonna cure most of my grow, though.