Webacca

Sorry, it's not a myth. Hard to swallow, though. 14 days of hanging to correct pre-harvest metabolism is a myth. In the living plant, the relationship between nitrogen, its form, and the amount of carbohydrates dictates how smoothly the final bud burns. If a plant enters harvest with excessive nitrate, it continues to aggressively synthesize proteins instead of depleting its stored starches and sugars. This buildup of unconsumed carbohydrates and green chlorophyll is what causes a harsh, throat-burning smoke. The Maillard reaction occurs post-harvest during drying, curing, and smoking, where heat and moisture loss allow reducing sugars and amino acids to recombine. The nitrogen-to-carbohydrate ratio is the true foundation of smoke quality. How the plant sinks its nitrogen and utilizes its forms drastically affects its ability to convert nitrogen into amino acids. Ammonia is made to be broken down rapidly into amino acids; nitrate is not, its highly stable and is very difficult to break down if left in the plant. This nitrogen cannot be attached to carbohydrates and oxidized, meaning you cannot "reduce" it to make it "smooth". Clean, white ash is the result of complete combustion (leaving behind only pure minerals like calcium and potassium). Black ash indicates incomplete combustion. Trapped nitrates and unoxidized heavy starches lock up the carbon, preventing it from burning away cleanly.

belle couleur :heart:

bonne chance pour la suite :heart: :heart:

Love those Habbis! The smoky peach taste (after the pain has ended) is great