Probably the best-tasting hash is the least processed. One favorite is a primoquality recipe from the Rif Mountains of Morocco in which resin is extracted by using a stout club to pound whole green plants against a dished-in rock. The congealed green resin that forms on the rock’s surface is scraped away with a knife, then gently pressed in half-inch layers between two sheets of fabric, where it is left to dry and harden, then broken into chunks for smoking. This type of unheated hashish is generally agreed to be the sweetest smoke, but its potency of course depends on how powerful the plants it was made from. It falls into a sack and is then gently pressed. It doesn’t get touched by hand and is not heated. It has the purest sweetest flavor