Hash Online in Canada: How to Read the Menu

Most hash menu names are old trade names. Early last century, resin production centred on Kashmir, Afghanistan and parts of India, with Greece, Syria, Nepal, Lebanon and Turkey also major exporters; Morocco's sieved resin followed in the late 1960s (EUDA). The EUDA now asks what 'Moroccan' even means when some may be made elsewhere, so read a country name, or 'imported' in a title, as a style, not proof of origin.

• Afghan, Mazar, Balkhi. A 2009 survey by the United Nations Office on Drugs and Crime describes dried plants threshed and sieved into a resin powder called garda (the first, gentle sieving gives the top grade), then heated and hand-pressed into hashish, locally called charas. The prized northern Balkhi kind, 'milk of Mazar', is greenish brown; machine kneading gives a thick, dark brown paste.
• Moroccan, Beldia, 00. Moroccan resin is traditionally sieved from harvested, dried plants (Chouvy and Afsahi, 2014). 'Zero-zero' was the usual top local grade of sieved powder (Chouvy and Macfarlane, 2018), and beldiya, from the Arabic for countryside, is what Rif growers now call the old local plant as high-yield hybrids replace it.
• Lebanese, red or blonde. Lebanon's Bekaa valley also sieved, and its renowned 'Red Lebanon' was made in large quantities until the early 1990s (Chouvy and Afsahi). Red and blonde on a menu are part of the name.
• Turkish. Turkey was a major producer early last century (EUDA); the name alone says little about a given piece.
• Kashmir, Nepal, temple ball. These point to hand-rubbing: flowering branches are rubbed between the palms until resin builds up, a method Chouvy and Afsahi place only in India (Kashmir included) and Nepal. A collector gathers 10 to 25 g in a full day. The Hash Marihuana & Hemp Museum describes this charas as usually dark brown or black, slightly sticky and soft at room temperature. More on Nepalese hash.

On a listing, look for:

• How it was made (sieved, hand-rubbed, ice water, pressed kief), not just a country.
• Texture words: hard, crumbly, pliable, powdery. Sieved hash tends to be harder and denser than hand-rubbed, from light brown and dry to very black and sticky (Hash Museum).
• A clear photo of the actual piece, ideally broken open, and the price per gram at each size.
• THC as a rough guide only: the European Drug Report 2025 stresses that THC in retail resin samples varies considerably.

In October 2026, most hash on the GasDank menu costs $10 to $20 per gram, usually in 1 g, 3.5 g, 7 g, 14 g and 28 g sizes; kief is sold by 14 g or 28 g. Prices change; the hash menu shows current names and prices.

Cool, dark and airtight. In a four-year study, hashish and herbal samples at room temperature (22°C), in light or darkness, lost almost all their THC, and light changed both how fast it broke down and how much became CBN (Zamengo and colleagues, 2019). Some Rif producers vacuum-seal and freeze pressed hash to keep potency and flavour (Chouvy and Macfarlane). At home, keep it sealed, cool and dark, out of reach of children and pets.