Theoretical maximum: it assumes complete decarboxylation (THCA × 0.877) and that every milligram ends up in the food. Real yield is usually lower, which is why you start with one portion and wait. Re-run the maths for your flower →
per tablespoon
2.5510 mg
Start with one. Wait two hours.
Ingredients
1 g cannabis flower (label THCA around 18%)
240 g ghee, shop-bought or home-clarified
Flower at a different THCA %? Recalculate the infusion; the recipes that use it then need no changes.
Method
Decarboxylate the flower at 115 °C (240 °F) for 35–40 minutes.
Image slot · step 1: decarboxylated flower on a tray · 1200 × 800
Melt the ghee in a jar in a water bath at 70–80 °C (160–175 °F). Add the flower and hold for 2 hours.
Image slot · step 2: flower in warm ghee in a water bath · 1200 × 800
Strain through cheesecloth, cool, lid and label with the milligrams per tablespoon. Cupboard for a month, fridge for three.
Image slot · step 3: labelled jar of infused ghee · 1200 × 800
Dosing notes
Ghee has a higher smoke point than butter, but the THC in it does not. Keep it for finishing dishes, dal and rice rather than for high-heat frying.
Why ghee over butter?
No water and no milk solids, so it keeps longer, does not spit, and the dose per gram is slightly higher because there is no water weight.
Educational content, not medical advice. Effects vary with body weight, tolerance and what else you have eaten. Label infused food with the milligrams per portion and the date, and keep it away from children and pets.
The base for most recipes here. One gram of flower per cup of butter lands near 10 mg THC per tablespoon (theoretical), so six tablespoons in a batch of twelve gives about 5 mg each.
