Cooking with ABV: Beginner’s Guide
If you own a vaporizer, you’re probably throwing away potent cannabis without realising it. ABV — already been vaped marijuana — still contains active cannabinoids and is ready to eat. This guide explains everything you need to know before you start cooking.
What is ABV?
ABV stands for “Already Been Vaped” — it’s the cannabis left over after vaporizing. Because it’s already been heated, the decarboxylation process is complete and the cannabinoids are active. You can use ABV directly in recipes without any additional heating.
Instructions
- Understand what ABV is: it’s the leftover material after vaporizing. Because it’s been heated, decarboxylation has already happened — the THC is activated and ready to eat directly.
- Check your ABV colour. Light brown to medium brown = still potent. Very dark brown or black = most cannabinoids have been used up.
- Lower vaporizer temperatures produce more potent ABV. Higher temperatures (over 210°C) leave behind much less active THC.
- Start with peanut butter toast as your test recipe. Spread peanut butter on toast and add a small pinch of ABV. Wait 90 minutes before eating more.
- Once you know how much ABV gives you the right effect, use that measurement in all your other recipes.
- Keep saving your ABV in a sealed jar after each vaping session. It adds up quickly.
Tips
- ABV works best in fatty recipes — butter, oil, peanut butter, coconut oil. Fat helps your body absorb the cannabinoids.
- Effects take longer to kick in than smoking — typically 45–90 minutes. Don’t eat more thinking it’s not working.
- Store ABV in a sealed, airtight container away from light and heat to preserve potency.