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pai gow seeds

Pai gow seeds

Pai Gow is a potent sativa-dominant hybrid marijuana strain made by crossing Super Silver Haze with Critical Jack. This strain produces hard-hitting effects that result in a cerebral high. Upon first hit, Pai Gow will make you feel creative, motivated and inspired. Continued use of this strain will send you to the sofa as your body begins to relax. Because of this, Pai Gow is ideal for afternoon and evening use. This strain features a flavor profile that is sweet with undertones of pine. Medical marijuana patients choose Pai Gow to relieve symptoms associated with lack of appetite, fatigue, inflammation, and stress. Growers say this strain flowers into fluffy, dark green buds with brown and orange hairs. If you've smoked, dabbed, or consumed Pai Gow before, tell us about your experience by leaving a strain review.

Pai Gow is a potent sativa-dominant hybrid marijuana strain made by crossing Super Silver Haze with Critical Jack. This strain produces hard-hitting effects that result in a cerebral high. Upon first hit, Pai Gow will make you feel creative, motivated and inspired. Continued use of this strain will send you to the sofa as your body begins to relax. Because of this, Pai Gow is ideal for afternoon and evening use. This strain features a flavor profile that is sweet with undertones of pine. Medical marijuana patients choose Pai Gow to relieve symptoms associated with lack of appetite, fatigue, inflammation, and stress. Growers say this strain flowers into fluffy, dark green buds with brown and orange hairs. If you've smoked, dabbed, or consumed Pai Gow before, tell us about your experience by leaving a strain review.

Pai gow seeds

8. Add more water in between if required to cook. They take about 20-25 minutes to cook, depending on the freshness of jackfruit seeds. It's hard to overcook jackfruit seeds, so do not worry.

1. Peel jackfruit seeds. The outer cream coloured outer skin can be peeled off easily. Fresh jackfruit seeds might require you to use a knife. But after they're dried for a day or more, they can be peeled off easily.

3. Then chop jackfruit seeds into roundels or into thin slices. Use a sharp knife. If it's proving difficult, just chop them whichever way you like. Uniform pieces/roundels ensure uniform cooking. That's all.

6. Add in chopped jackfruit seeds, about a cup of water, salt, jaggery (optional, if you want the stir fry a little sweet) & mix well.

Jackfruit seeds are adored in India & in other parts of the world. Cooked, roasted or steamed, they're delicious. In Konkani cuisine, we use them in dry masalas (side dishess called as sukke in Konkani), in curries etc. And like rest of the world, we love cooked jackfruit seeds (cooked with salt, until soft). And enjoy them as a snack.

I took some time to experiment & figure out how jackfruit seed stir fry tastes the best. The first time I cooked this stir fry, I peeled jackfruit seeds but left their brown skin on. On cooking, I realised the thin brown skin alters the taste of cooked jackfruit seeds. On chewing, they peel off & stay back in your mouth as residue, being a hassle while enjoying the delicious stir fry.

10. Remove the pan from heat, serve the stir fry hot or once it cools down as a side for lunch, dinner.

2. Peel off the thin brown skin. Tiny stubborn bits of brown skin clinging onto the jackfruit seeds can be left on. They won't matter much. Remove the brown skin out as much as you can. After soaking they can be removed off easily using your fingers/nails/knife edge.

4. Keep chopped pieces of jackfruit seeds aside.