Afghan Mazar Sharif Hash
Afghan Mazar Sharif Hash. Grown around the desert towns of Balkh, Mazar-i-Sharif and Sheberghan in the far north of Afghanistan, close to the modern borders of Turkmenistan, Uzbekistan and Tajikistan. This Mazar-i-Sharif strain produces the legendary hashish known as “Shirak-i-Mazar” and “Milk of Mazar”. The people of these regions are a patchwork of Turkic, Tajik, Afghan and Pashtun tribes, and the history of Mazar-i-Sharif strains is likely to be equally complex. In fertile and well-irrigated soils these vigorous giants are capable of reaching 4 metres in height or more, and will produce a similarly immense yield of intensely resinous flowers. Traditionally harvested in the first half of December with the onset of the brutal Central Asian winter, Mazar-i-Sharif plants will enjoy cold conditions, including snow, and will turn a deep blood red in low temperatures. Growers favour leaving harvest as late as possible, sometimes into early January. Sieved “Milk of Mazar” garda is very resinous and so can be hand-pressed to make charas; it has a distinctively pungent, sweet aroma and a dreamily mellow high. Over-indulgence produces a mind-warping, immobilising and narcotic effect.
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Taste tradition. Taste Afghan Mazar Sharif Hashish. The real deal.
A fresh and fragrant brand new drop from the Hash Man: Afghan Mazar Sharif Hash. Afghan hash (Hashish) is produced practically everywhere in and around Afghanistan – it is a tradition. The best kinds of Hash originate from the Northern provinces between the Hindu Kush and the Russian border. This Mazar is a step above our staple Gold Seal (the most popular hash we’ve ever receieved). This stuff is so soft to the touch so be sure to keep it in a cool and dry place.
The plants which are used for Hash production are very small and bushy Indicas – it’ll typically be a short and stubby Kush. Afghan Mazar Sharif Hash
Afghanistan Hashish is pressed by hand under addition of a small quantity of tea or water. You should see how passionate the producers are. No shortcuts and no laziness. Decades of tradition are poured into making this.
The Hashish is worked on until it becomes highly elastic and has a strong aromatic smell. Black on the outside and soft brown inside. This stuff is special.
The smell is incredibly sweet. Some might mistake it for the smell of hot chocolate.
The effects are almost narcotic and produces a very physical and stony high. It’s absolutely incredible to add some to a joint or smoke a bit in the pipe.
It’s easy to underestimate the potency of Afghani since the high takes about 5 minutes to reach its full potential, so again, PLEASE use caution when smoking and don’t smoke too much!