Canna Oil
Definition: Canna oil is a cooking oil, such as coconut, olive, or vegetable oil, that has been infused with cannabis so it carries THC, CBD, or both. It’s a base ingredient for homemade edibles and works like cannabutter in recipes. Cannabinoids are fat-soluble, which is why they bind to oil during infusion.
How Do You Make Canna Oil?
- Decarboxylate the cannabis first by baking it at around 240°F (115°C) for 30 to 45 minutes. This activates the THC.
- Combine the decarbed cannabis with oil in a saucepan, slow cooker, or double boiler.
- Heat gently, keeping it well below a simmer, for two to three hours, stirring occasionally.
- Strain through cheesecloth and store the oil in an airtight container.
What Is the Best Oil for Canna Oil?
Coconut oil is popular because it’s high in saturated fat, which binds cannabinoids well, and it’s solid at room temperature for easy measuring. Olive oil works well for savory dishes. Neutral oils like canola suit baking.
How Strong Is Homemade Canna Oil?
It’s hard to know exactly. As a rough ceiling, 1 gram of flower at 20% THC contains about 200 mg of THC, but home infusions capture only part of that. Mix the oil thoroughly so doses are even, start with a very small serving, and wait at least two hours before eating more. Our ultimate guide to cannabutter walks through the dosing math in detail.
How Long Does Canna Oil Last?
Stored in a cool, dark place, it typically keeps about as long as the base oil does. Refrigerating it extends shelf life. Label it clearly and keep it away from children and pets.
Related terms: Edibles, Decarboxylate, Rick Simpson Oil, THC Topicals
Sources: Monte AA et al., “Acute Illness Associated With Cannabis Use, by Route of Exposure,” Annals of Internal Medicine, 2019; National Institute on Drug Abuse: Cannabis (Marijuana).
