By CHELSI MOY of the Missoulian
This little seed can be roasted, toasted, fried, frozen, poured, stored and baked.
When it comes to hemp - and the seeds it produces - the possibilities are endless. And that's no hallucination.
This week, local Missoula business owners tested the limits of hemp seeds in various culinary delights, from hemp milk lattes, to pizza and breakfast muffins. Highlighting the high-nutrition ingredient at local eateries is all part of Hemp Food Week, an event building up to this weekend's 13th annual Hempfest at Caras Park.
The fundraiser by the Montana Hemp Council aims to increase awareness of the versatility of hemp, which is harvested for paper, fiber, food and fuel.
Although hemp and marijuana come from the same type of plant, they are different varieties. Hemp contains less than 1 percent of the ingredient that makes pot users “high.” Still, neither is legal to grow in the United States.
“(Hemp) has 25,000 uses,” said Andrea Behunin of the Montana Hemp Council. “It's not marijuana. You're not going to get
high from it. It is good for you.”
Hemp seeds remind Bob Marshall, owner of Biga Pizza in downtown Missoula, of sesame seeds. Or more specifically, tahini, which is made from sesame seeds and used to make hummus.