One of the most remarkable characteristics of cannabis is it’s smell. Whether it comes from in natura plants, harvested buds or from smoke after a joint, cannabis’ smell is a dividing issue: for those who love marijuana, it is delicious, but for those who are against, the smell seems to be one of the most annoying things about the plant, but either way, there’s no denying that cannabis’ smell is unmistakable.
The smell comes from substances called terpenes, which are responsible for a sticky layer in the plants’ leaves, secreted by the same glands that produce THC. Terpenes are also responsible for the scent of the plant, which can vary from fruity, citrus, pine or berry.
Terpenes were evolutionaly developed due to adapting purposes, to repeal predators and lure polinizers. Also, there are a great variety of factors that influence the plants terpene secretion, like temperature, climate changes, soil conditions, fertilizers and maturation point.
Besides all of that, and like cannabinoids, terpenes bind with neurotransmitters in the endocannabinoid system, providing a great number of effects, ranging from anti-depression and anti-anxiety properties to pain relieving and anti-bacterial properties. There are six main groups of terpenes, each of them responsible for a different effect and coloration of the plant, they are: limonene, humulene, pinene, linalool, caryophyllene and myrcene.
If this is not enough, terpenes are also great for cooking, giving punchy flavors and combined with other ingredients they make up for a tasty meal, but be careful, if they’re cooked past it’s boiling point, the might lose some of their benefits.
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