Everyone should take the time to dive into landrace Cannabis genetics. These are cultivars that evolved from a specific region of the world, and this month’s featured flower is one such special strain. Lamb’s Bread by Nature’s Heritage is a landrace cultivar that comes from Jamaica and is a narrow leaf drug type variety. Landraces evolved to uniquely adapt to the terroir of a given region and offer us a taste of different parts of the world. Additionally, many landraces are used as foundational breeding stock to build new hybridized lines for areas of the world with similar climates.
The team at Nature’s Heritage has done a superb job of bringing up the notable funky goodness that Lamb’s Bread is known for. I generally associate tropical-variety Cannabis with their fruit-forward aromas, but the Lamb’s Bread truly encapsulates a cheesy bud. There are also rich notes of spice, earthy cooking oil and a light funk – but the signature scent is undoubtedly cheese. It’s almost as if these buds tumbled into a bubbling pot of your favorite relative’s mac and cheese, absorbing its nuanced layers and flavorful essence.
For fans of the aforementioned funk, this might be your new favorite cultivar. But beyond the aroma, the Nature’s Heritage crew did an impeccable job rounding out the flavor and effects. Full of toasted and baked notes and wrapped up in a layer of cheesiness, the effect is not what one typically expects from the narrow leaf drug types of Cannabis. This profile reads like a typical indica and seems to perform as such. The toke was the perfect remedy for my pain and slowed me down a bit, but didn’t put me all the way in the couch. It’s exactly the type of functionality I look for in my daily drivers.
If you’re searching for one of the most unique wafts of weed smells in Maryland, then look no further than Nature’s Heritage’s Lamb’s Bread for some delectable cheesiness. Just be careful not to accidentally eat a bud instead of your Cheetos when the munchies hit later…
naturesheritagecannabis.com | @naturesheritagecannabisco
This article was originally published in the March 2023 issue of Maryland Leaf.
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