Chef Smoke's Condiment Lab | Gourmet Edibles

🧂 Chef Smoke's Condiment Lab 🫒

"The smallest details make the biggest difference — elevate every bite."

📖 Author: Chef Smoke © Gourmet Edibles 📚 Published by Compact Underground ⚖️ Pantry Essentials

🫒 Artisan Infused Oils for Drizzling & Cooking

Olive Oil

MCT Oil

Chili Oil

🫒 Garlic & Rosemary Infused Olive Oil

Warm 2 cups olive oil to 180°F. Add 8 cloves garlic + 4 sprigs rosemary + 7g decarbed flower. Hold at 170-180°F for 2 hours. Strain, bottle. Use for bread dipping, pasta, roasted vegetables.

Shelf life: 3 months refrigerated
Dose: ~10mg per tablespoon
Do not use for high-heat cooking

🥥 MCT Oil Tincture Base

Combine 1 cup MCT oil + 14g decarbed flower. Sous vide at 185°F for 4 hours. Strain through coffee filter. Neutral flavor, perfect for adding to anything without altering taste.

🌶️ Szechuan Canna-Chili Oil

Infuse 2 cups neutral oil with 10g decarbed flower at 180°F for 2 hours. Strain. Heat oil again to 250°F, pour over 1/2 cup chili flakes + 2 tbsp Szechuan peppercorns. Steep overnight. Fiery and numbing.

🫒 Chef Smoke's Oil Rule: "Never heat infused oil above 300°F. Use it as a finishing oil — drizzle on finished pasta, soup, steak, or salad. Heat destroys cannabinoids and turns oil bitter."

🍇 Bright, Tangy, and Potent — Herb & Fruit Vinegars

Balsamic

Apple Cider

Cold-Infused Herb Vinegar – Place 3 tbsp dried herbs (tarragon, basil, dill) + 7g decarbed flower in a sterilized bottle. Fill with white wine vinegar. Steep 2-4 weeks in dark cabinet. Strain. Perfect for vinaigrettes.
Raspberry Canna-Vinegar – Macerate 2 cups raspberries with 1/4 cup sugar for 24 hours. Strain, combine with 2 cups champagne vinegar + 1g decarbed distillate (heat gently to dissolve). Refrigerate. Drizzle on salads or roasted beets.
Tarragon Shallot Infusion – Combine 2 cups tarragon vinegar + 2 tbsp minced shallots + 1g decarbed concentrate. Steep 2 weeks. Strain. Classic béarnaise or vinaigrette base.

🍇 Chef Smoke's Vinaigrette Formula: 3 parts infused oil + 1 part infused vinegar + 1 tsp Dijon + salt + pepper + herbs. Shake vigorously. Drizzle over anything. Dosing: ~5-10mg per tablespoon of vinaigrette.

⚠️ Vinegar Safety: Vinegar extracts cannabinoids efficiently but can also extract chlorophyll (bitter). Use dried herbs and decarbed flower only — never fresh plant material. Store in dark glass to prevent degradation.

🌶️ Fermented & Fresh Cannabis Hot Sauces

Ferment

Habanero

🌶️ Fermented Canna-Habanero Sauce

Ferment 10 habaneros + 4 garlic cloves + 3% salt brine for 2 weeks. Drain, reserve brine. Blend peppers + 1 cup reserved brine + 1/2 cup white vinegar + 1g decarbed distillate. Bottle. Age 1 week.

🔥 Green Jalapeño Canna-Sauce

Blend 10 jalapeños + 2 tomatillos + cilantro + lime juice + 1/2 cup infused olive oil + 2 tbsp honey. Bright, herby, medium heat. Perfect for tacos and eggs.

🧄 Smoky Chipotle Canna-Sauce

Blend 7oz chipotles in adobo + 1/2 cup apple cider vinegar + 2 tbsp brown sugar + 1/2 cup infused MCT oil. Smoky, rich, complex. Adds depth to anything.

🌶️ Chef Smoke's Heat Rule: "Capsaicin (chili heat) and cannabinoids both bind to TRPV receptors. They can amplify each other. Start with low-dose sauce (2.5mg per tablespoon) and test heat tolerance before going hotter."

🧂 Creamy, Tangy, and Pungent — Emulsified Condiments

Aioli

Mustard

Condiment	Base	Infusion Method	Best Uses
Canna-Aioli	Egg yolk + garlic + lemon	Replace 50% of oil with infused olive oil	Sandwiches, fries, seafood
Infused Dijon	Mustard seeds + white wine	Stir in water-soluble tincture after grinding	Vinaigrettes, marinades, sausages
Honey Mustard	Dijon + honey + mayo	Use infused honey as sweetener	Pretzels, chicken tenders, salads
Ranch Dressing	Buttermilk + herbs + mayo	Infused buttermilk or infused oil base	Salads, vegetable dip, wings

🧂 Chef Smoke's 5-Minute Canna-Ranch: 1/2 cup mayo + 1/2 cup sour cream + 1/4 cup infused buttermilk + 2 tbsp fresh dill + 1 tbsp chives + garlic powder + salt. Whisk, refrigerate. 10mg per 2 tablespoons.

🍯 BBQ Sauce, Ketchup, Pesto & Chutneys

BBQ

Pesto

🍅 Smoky Canna-BBQ Sauce

Simmer 2 cups ketchup + 1/2 cup brown sugar + 1/4 cup apple cider vinegar + 2 tbsp molasses + 1 tbsp smoked paprika + 1 tsp liquid smoke. Cool to 170°F, whisk in 1g decarbed distillate + 2 tbsp infused MCT oil. Bottle warm.

🌿 Cannabis Pesto (No Heat)

Blend 2 cups basil + 1/2 cup infused olive oil + 1/3 cup pine nuts + 4 garlic cloves + 1/2 cup Parmesan. No heat means full terpene preservation. Freeze in ice cube trays.

🍑 Mango Habanero Chutney

Simmer 3 mangoes + 1 habanero + 1/2 cup sugar + 1/4 cup vinegar + ginger until thick. Cool, stir in water-soluble tincture. Sweet, spicy, potent.

🍯 Chef Smoke's BBQ Rule: "Add cannabinoids after simmering, when sauce has cooled below 200°F. Boiling BBQ sauce will destroy your infusion. Stir in off-heat and bottle warm for stability."

📦 Maximizing Condiment Longevity & Potency

Mason Jar

Refrigerate

Condiment Type	Pantry (Unopened)	Refrigerator (Opened)	Freezer
Infused Oil (Olive/MCT)	3 months	6 months	12 months
Infused Vinegar	12 months	18 months	Not recommended
Hot Sauce (Fermented)	6 months	12 months	6 months
Aioli / Mayo-based	Do not store	2 weeks	Not recommended
BBQ / Ketchup	6 months	8 months	12 months
Pesto	Do not store	1 week	6 months (ice cube trays)

📝 Chef Smoke's Labeling Protocol: Every jar must include: Condiment name, infusion date, total THC mg, mg per teaspoon, strain used, and "CONTAINS CANNABIS — KEEP REFRIGERATED"

⚠️ Final Rule: "When in doubt, smell it. If an infused oil smells like crayons or paint thinner (rancid), discard immediately. If a fermented sauce grows mold or smells foul, throw it out. Your health is worth more than a batch of condiments."