Mambaz

Mambaz flowers are immediately identifiable by their incredibly dark flowers. The curly leaves are a dusky shade of forest green and, more often than not, exhibit patches of deep purple in almost equal proportion. The latter color is the result of exceptionally high levels of anthocyanin pigments in the strain’s genetics; when agitated by cold weather during the growing period, these pigments produce purple hues in a process similar to the changing of foliage in autumn due to depleted chlorophyll levels. These colorful buds cling together in puffy, almost spherical clusters that are small to medium
in size. Cloudy white trichomes dot the flowers, making them difficult to break up without a grinder. Mambaz also has a memorable aroma to match its eye-catching buds. When properly cured, the flowers emit a sour-sweet, grape-like scent that invites consumers to take repeated whiffs. Rich base notes of pine emerge on closer inspection, giving the strain an earthy profile. Grinding up or breaking apart the buds yields a more herbal smell. When burnt, Black Mamba gives off a smooth smoke that tastes like sweet grape juice on the exhale. Notably, the strain’s purple color and grape taste are
entirely incidental; while its color is determined by pigments, its flavor profile is dictated by compounds called terpenes. Finally, this can be a very pungent smoke — those looking to keep their consumption discrete should take any necessary precautions.