Jamaican Gum Hash

How it’s made

The Season

The name is pretty self explanatory meaning that the hash has a red/orange color and is sticky like gum. Being a tropical country most of Jamaican can have four outdoors growths a year which results in a lot of differences in the cannabis grown depending the season. Only during the hot seasons can Red Gum (Jamaican Gum Hash) be produced because of the perfect weather which gives the Jamaican cannabis red hairs. During the cold seasons only Blue Gum can be made because the flowers do not contain the red hairs and plant material that give it the reddish look and instead makes a dark brown hash. Red Gum (Jamaican Gum Hash) is super sticky but still malleable enough to play with in your hands.

The technique

Unlike many parts of the world, Jamaica makes most of its hash with live plants by rubbing the fresh flowers against their hands or even going to the length of running through fields with nylon coats. This technique originated from India, high in the mountains of the Himalayas where they call these hashes ‘’Charas’’. When rubbing the fresh flowers the sticky THC that has spend the whole day in the hot tropical sun then sticks to hands with the red hairs and other plant materials that give the hash its red colors. It takes a lot of fresh cut cannabis and many hours of rubbing to make a substantial amount of Red Gum (Jamaican Gum Hash).

Final Product

The Jamaican Red Gum (Jamaican Gum Hash) takes a long time make big quantities making it a really expensive hash. Many cannabis connoisseurs have described the Red Gum (Jamaican Gum Hash) as having a super sweet and piny taste and a earthy/piney smell. It is extremely smooth on the lungs and really enjoyable flavors. The high is a nice even mix between a clean body high and a deep heavy head buzz which is unfamiliar for a import hash. Till this day and on many cannabis enthusiast from all over the world praise the Jamaican Red Gum (Jamaican Gum Hash) for being a powerful hash that was ahead of its time when it comes to potency and flavors.