What it is
The classic import hash of Europe: dry sift compressed into slabs, bricks or balls, often gently heated during pressing. Each origin has a signature — Moroccan is sandy and spicy, Afghani is dark and pliable, Nepalese comes as polished 'temple balls' with a dark shine.
How it's made
Kief is pressed with heat and pressure; the friction begins a partial decarboxylation that darkens the resin and deepens the flavor. Aging (months to years) rounds the profile like curing tobacco.
How it's consumed
Crumble into joints or a pipe, or use a hash screen. Vaporize at 180–200°C for flavor.
Terpenes
Moderate — pressing and aging develop deeper, earthier notes