DJ short :QUOTE: I do tend to favor the experience provided by seeded vs. seedless herb, this includes the hash made from either. There are a number of reasons for thisāIāve had experience with both having raised a fair amount of seeds and sinsemilla, and the best herb Iāve ever experienced was seeded (and hermaphroditic). We must differentiate between āherbā and āhashā.
First, the hash: I am not certain about the Afghani or the Nepalese, but I recall that Moroccan and Lebanese hashes were both made from seeded herb. I imagine that most commercial hash is produced from outdoor-grown or wild plants that would have at least a few seeds. But the best domestic hash Iāve yet to try definitely came from seeded herb.
Some of the best domestic hash Iāve experienced came from Switzerland where the Spice of Life crew did an R & D project with a few of my strains. The photo on the cover of my book is actually āBlue Satelliteā (not Blueberry as cited) and much of that hash came from that plant (seeded) and her siblings. Ice water extraction and the wastewater was amethyst purple colored with many (large) gland-heads found in the 160-micronbag, and there was a good amount from the 75- and 45-micronbags as well. The āballā was a marbled mix of blue/grey and gold/brown and was impossibly tacky at room temperature. The hash needed to be flattened between cellophane and placed in the freezer for a bit to be manageable. The experience was surreally pleasant under any conditions, very clear-headed and focused, yet with a well balanced, uninhibited detachāflavor of subtle sweet/savory/musky in a full-melt, clear-dome putty that left yellow oil found where the bubbles formed the day prior. Truly a master-crafted product!
From rubbings (finger and scissor) to ice water or dry sieve extraction, the concentrate from the seeded herb provided an experience superior to the hash from the seedless varieties. The difference is subtle and perhaps requires an acquired taste, but I do tend to appreciate the product from the seeded vs. seedless herb. Ways to describe it are; ābroaderā, āmore complexā, usually more ācalmingā. Another aspect would be that seeded product causes a more āevenā experience, while the seedless seems to have more āpeaks and valleysā to its spectrum of effect. (Incidentally, the issue of āspectrum of effectā is an important means by which to judge herb and hashāmore on that another time.) Therefore, the experience from the hash made from seedless herb tends to be a little ānarrowerā, āless complexā, and usually a little more āupā (depending on strain), and the experience from the seeded product tends to be ābroaderā, more evenly spread, more āmellowā and complex. Again, please realize that these differences are subtle, yet in my experience valid.
