Herbal Infusions: The Science Of Cannabis Cuisine

Chris Sayegh creates gourmet meals that are precisely infused and decadently delicious. For this reason, he’s known as the Herbal Chef. Saygeh is part of a global movement to move “beyond brownies” and into the market of gourmet cannabis cuisine.

Preparing infused meals is more than an art form; it’s a science. When you throw in a psychoactive ingredient, “How do you create cannabis meals that are effective, responsible, and also delicious?” the article asks.

For Sayegh, it’s about food science, and finding a balance between taste and dosing. Like many in the market, the Herbal Chef aims to create meals that are nutritious, therapeutic, and consistent.

He is just one of many food scientists, and canna-preneurs, who have helped to re-create what we know to be infused food.

Cannabis-laced food can be unpredictable, and sometimes people end up taking trips they were not intending. “That is what is going to hold our entire industry back if we don’t do this right: the potency of edibles,” says Sayegh. For this reason, it’s important to not only understand food, but cannabis, its chemical components, and how it’s absorbed. 

When used correctly, this natural herb can enhance flavor, and make for a perfect high!