Afghani Orange strain photo 1 Stock photo similar to Afghani Orange Strain

Afghani Orange Strain

Cannabinoid THC Dominant

THC 14.5 - 19%

CBD 0.05 - 0.92%

Effect Calm

Side Effect Hunger

Flavor Skunk

Afghani Orange Strain Cannabinoids

THC Tetrahydrocannabinol, or THC, is a major cannabis chemical compound. It is a psychoactive element that stimulates dopamine release and induces euphoria or happiness. THC-rich strains may be helpful with such conditions as lack of appetite, chronic pains , etc. It is considered to be the primary active marijuana component. 14.5 - 19%
CBD Cannabidiol, or CBD, is a major compound in cannabis, which is non-psychoactive. It is also proved to counteract the side effects of the second major component THC. CBD is widely used for medicinal purposes in rubs, oils and so on. It is helpful in muscle pain cases, may treat arthritis and migraines. Even Greeks used it against pain, while Queen Victoria applied it to get rid of menstrual cramps. 0.05 - 0.92%
CBC Cannabichromene, or CBC, is a minor cannabinoid, meaning that its quantity in cannabis is quite little. Though it has the same origin as CBD and THC, it is different in functions. Without any psychoactive effects, it is an efficient cannabis compound in combating acne and depression. CBC produces analgesic, antibacterial and anti-inflammatory effects. 0.34 - 0.54%
CBG Cannabigerol, or CBG, is one of the minor cannabis compounds in adult plants. On the other hand, young ones contain a lot of this antibacterial and anti-inflammatory component. During the growth, CBG is converted into different cannabinoids, mostly THC and CBD. The compound itself increases appetite and decreases eye pressure. 0.37 - 0.85%
CBN Cannabinol, or CBN, is a trace element in cannabis that is considered to be mildly psychoactive. It appears from oxidation THC, exposed to light and heat. CBN is mostly contained in old cannabis and in traditional hashish. It is effective against insomnia, bacterial infections and appetite loss. 0.02 - 0.17%
THCV Tetrahydrocannabivarin, or THC-V, is a compound contained in cannabis in trace amounts. Even though it is close to THC molecularly, it is different in effects. This compound may be psychoactive only in large amounts. THC-V reduces blood sugar, controls appetite, stimulates bone growth, etc. African Sativa strains are the richest in THC-V. 0.43 - 0.92%

Afghani Orange Strain Information

Effects
Side Effects
Hunger Thirst and dry mouth Paranoia Slurred speech
Common Usage
Taste
Terpenes
Breeder
Unknown
Color
Green
Strain origin
Afghanistan

Afghani Orange Strain Growing Information

Flowering Time 57 - 72 Days
Harvest Time 77 Days
Flowering Type Photoperiod
Height indoor 30-60 Inches
Height outdoor < 30 Inches
Yield indoor 1 - 2 Oz/Ft² (~ 400 g/m²)
Yield outdoor 15 - 20 Oz/plant (~ 550 g/plant)

Afghani Orange Terpene Profile

Myrcene Myrcene (also known as β-myrcene) is one of the most common terpenes found in cannabis, representing more than 20% of the modern marijuana terpene profile. Myrcene has a distinct earthy, musky flavor, resembling cloves. It is responsible for calming and soothing effects of weed. Myrcene is also found in hops, thyme, mango, lemongrass, guava melon. 0.22%
Humulene Humulene (also known as α-humulene) is one of the major terpenes found in cannabis, contributing to woody, earthy, spicy, herbaceous, and, mainly, floral aromas of cannabis. Used in modern medicine, humulene offers anti-inflammatory, antibacterial, and appetite suppressant effects, which have been well-researched by pharmaceutical companies. 0.22%
Valencene Valencene is a terpene that got its name from Valencia oranges - a fruit where It's initially found. Valencene offers citrusy, sweet aromas, with flavors having notes of oranges, grapefruits, tangerines, and, occasionally, fresh herbs or freshly cut wood. Citrus aromas, frequently found in a wide variety of cannabis strains, are contributed to by valencene, which is known for anti-inflammatory and insect repelling properties. 0.56%
Total terpenes content 1.00%

Afghani Orange Terpene and Taste Chemistry

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