A Cannagar is basically an all tobacco cigar made from compressed cannabis or hemp and then rolling it using specialized cannabis tobacco with bentgrass or hemp leaves. The procedure of rolling the cannabis on a skewer produces a long-lasting, slow-smoking, mellow Flavorful roll which lasts for several hours. The longer the rolling process is left to dry, the stronger the cigar becomes. Some cigars are made by smoking only one inch of tobacco at a time, while others have been designed to be smoked in much smaller sessions.
When we talk of Cannagar we generally refer to the small, handmade, hand-rolled cigars, which are grown in South America and are much better than their North American counterparts. Although Cannagar production has occurred in the whole world, the most famous variety is made from Brazilian cannabis imported directly from their native country. There are other variations and types such as the purple rose variety that has a flowery taste and a rather pungent smell, and the resinous variety which is much smoother and milder than the former. There is even a version of cannagar which is created from the dried out stems of the Acacia tree and named after the Brazil-trained Brazilian poet and writer Cesar Vallejo who were so impressed by the product he named it after his homeland. There are many variations in the process of making cannagar and although it is much better than cigar tobacco, it is no match when it comes to taste and smell.
There are different ways in which the cannagars are manufactured. One of the most common methods is to add water to the rolled buds and let them dry in the sun. This results in the making of very strong, powerful and potent cannagars that can measure up to 18 grams of buds per cigar. The other type is to add the rosin leaves to the buds after they have been rolled and then place them into a kiln to dry.
In some areas of Mexico and Brazil, the cannabis buds are wrapped in banana leaves, and a powder is made from the powder and the leaves is then ground into a fine powder, and later this powder is smoked over the wooden stick. This method is called charqui. In the Andes mountains in South America special resin pots are used as smoking tools, they are hollowed out and filled with a mixture of herbs and spices. When the wood is heated, the herbs absorb the smoke and the end result is a very potent and hot herbal smoke that is highly prized by the local population.
As mentioned before, different parts of the world use different methods to produce their own unique blends and variations of cannagar. For example, in India, cashew nuts, cinnamon sticks and dried red chilies are mixed together with the leaves and soaked for a few hours in currants and mixed with a bit of water to make a kind of thick soup. Next they are smoked over an open fire, a practice that dates back to the times of Kings and Queens. In Indonesia the kief is smoked using bamboo sticks dipped into rich spices, or red chillis.
Other than being a potent healer and stimulant, cannagar has a lot of other uses, one of them being in Thailand. It is used like cannagars in India, Brazil and other South American countries, and is smoked over a bamboo stick or thali. When added to food it has a warming effect on the stomach, similar to the way alcohol does. In Thailand it is used a bit differently; it is mixed with rice and spicy food before eating, so the body absorbs the warmth and the taste is more like Thai food rather than cannabis. It can be found in street markets in Bangkok, Laos and Cambodia and you can find specialized vendors who sell it in various forms: in a paste with fruits, as a liquid in various shapes (like cannagars), and as a solid in powdered form.
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