The best Afghani hash originates from the Northern provinces between Hindu Kush and the Russian border (Balkh, Mazar-i-Sharif).
The cannabis plants used for hash production are small, bushy indicas. In Afghanistan, hashish is pressed by hand after the addition of a small amount of tea or water. The hashish is worked on until it becomes highly elastic and emits a strong aroma. In Afghanistan, the hash is rolled into balls (this shape allows the least contact with air). Before being shipped, the hash is pressed into 100g slabs. Good qualities of Afghani are signed with the stem of the producing family.
Color: Black on the outside, dark greenish or brown inside. Can sometimes look kind of grayish on the outside when left in contact with the air.
Smell: Spicy to very spicy.
Taste: Very spicy, somewhat harsh on the throat. Afghani can induce lots of coughing in inexperienced users.
Consistency: Soft, can be kneaded very easily.
Effect: Almost narcotic, produces a very physical and stony high.
Potency: Potent, sometimes very potent. It’s easy to underestimate the potency of Afghani since the high takes about 5 minutes to reach it’s full potential.
Availability: Quite rare, especially good qualities. Besides Moroccan Hash, Afghani is the most common kind of Hash on the European market.
Various: The softest Afghani isn’t always the best – coconut or other oils are often added in the originating country. There is also some Hash-Oil which is being produced from Afghani, usually the quality is excellent. Beware: Turkish Hash is sometimes offered under the name of Red Afghani.