Though the New York Times story on "haute stoner cuisine" from 2010 has been mostly debunked by now, the general knowledge that marijuana has long been a part of the professional kitchen's culture remains intact.
To wit, culinary terms have crept into the language of growers, stoners and pot dealers across the nation, as new strains are constantly introduced with names like "Blue Cheese" and "Northern Berry" and growers across the world become ever more professional in the cross-breeding, tracing and cataloging of their crops. Some of these strains, like the ever-popular Blueberry, have been around since the 1970s. But contrary to popular belief, these strains don't always take on their names because of the way they taste (although there is supposed to be a Roquefort-esque hint to that Blue Cheese).
Just as many strains take their name from the look of the plant or the crystalline structure which holds that sticky THC, the compound which is responsible for producing marijuana's high. Of course, there are always exceptions to this, starting with Number 10 on our list.
10. Bubbilicious
So named for its sticky texture and sweet flavor, like a stick of bubble gum, this strain is named for both the look and taste of the marijuana.
9. Green Goddess
No, this strain is not named after the delicious salad dressing. Instead, it was named after the "epic ganja film" Green Goddess, for which the strain was created. The trippy trailer is worth a watch, if only because of the filmmakers' eager exhortation that "all the weed in this film is real."
8. Fruity Juice
This cross between two popular strains resulted in a blend that is said to have an exceptionally sweet aroma, as opposed to a more typical resin or pine scent that can have skunky notes like a hoppy beer.
7. Pineapple Punch
This strain retains its traditional skunky aroma, but is also distinctly tropical in its taste and scent: Pineapple is the overwhelming note here, as the name would imply.
6. Blue Cheese
Yes, it apparently tastes like cheese. More interestingly, this "cheese" flavor is a phenotype that's been deliberately bred across certain strains in an effort to obtain a creamy, soft taste, starting with the granddaddy of the cheesy cross-breeding: Cheddarwurst.
