Francesco Sasso, Sales Manager at Dutch Passion – Francesco’s passion for cannabis took root in the European Alps, where he began as a guerrilla grower, driven by curiosity and admiration for the plant.

That early dedication soon evolved into a professional career in legal cultivation. Since joining Dutch Passion in 2014, he has spent nearly two decades traveling across continents, sharing expertise, learning from growers worldwide, and nurturing a lifelong commitment to the advancement of cannabis cultivation and culture.

[Erik]: Hello Francesco, I am happy to have the chance to meet you in person at this year Mary Jane in Berlin. Dutch Passion is one of the pioneers in cannabis-business and basically everyone in the world who has anything to do with cannabis knows your name, right? Who else can say that they have 38 years of experience.

[Francesco]: Thanks for the kind words. Nearly 40 years of selling cannabis seeds is a long time. For anyone new to Dutch Passion, we sell cannabis cup-winning weed seeds with famously generous customer service… in the rare event that you need it.

[Erik]: Francesco, what did you personally do before you got into the cannabis-business?

[Francesco]: Before Dutch Passion, I was already a passionate cannabis grower from a young age and manager of an Italian grow shop. I had lots of connections with various suppliers to home and commercial cannabis growers. That included nutrient companies, seed banks, lighting companies, etc. Dutch Passion was one of my favourites, so it was an easy decision to join them.

[Erik]: When did you have your first personal experience with cannabis in food or drink – whether intoxicated or not – was it the legendary “hash-cookie”?

[Francesco]: Yes, it was a space cake recipe that some friends and I brought back from Amsterdam. For a young Italian cannabis lover, Amsterdam was the capital of the weed world—and probably still is. We used double the recommended amount of weed and had a surreal experience. My advice: start with small quantities and please know your limits with cannabis edibles!

[Erik]: When did terpenes lately come into your life to flavour food and drinks and which base – terps, crumble, rosin, fresh buds – seems to you the best here?

[Francesco]: As an old-school grower and cannabis lover, I have always loved those harvests where terpenes were rich, pungent, spicy, and dank. Matching the best weed/terp flavours with quality food and wine probably comes easy to many Italians—we adore fine taste in wine, cooking, baking, beer, and of course, our weed. I really started to think about the complexities and terpy flavours ever since I first enjoyed some of the early sweet, candy, and fruity strains such as Blueberry. I love vaping a favourite fruity strain alongside a sweet, fresh-fruit dessert. I also enjoy a THC-loaded fudge brownie edible made with hash.

[Erik]: Are there any combinations that should be avoided when flavouring with cannabis-derived terpenes?

[Francesco]: For me, everything is possible. It’s up to the individual to enjoy their love of food alongside their weed. If you want to break the rules and have red wine with fish, go for it. The same applies to cannabis terpenes—make your own rules and recipes.

[Erik]: Francesco, as someone who knows the business worldwide, I ask you – is the topic of flavouring with cannabis-derived terpene profiles from your point of view on the rise?

[Francesco]: Cannabis-flavoured terpenes may still be niche, but it is definitely growing. The legal U.S. states have been into cannabis terpene blends for some time, including how to make and use them. This includes terpenes in foods, drinks, creams, lotions, etc. Some U.S. enthusiasts fully embrace the topic. I think we will see interest grow more in Europe—especially in countries such as Germany, which enjoys some of Europe’s best cannabis laws, alongside great beer and its own local cuisine.

[Erik]: What reason do you see as decisive for using cannabis-derived terpenes for flavouring – what advantage do they have over those derived from oranges, tomatoes or pines, for example?

[Francesco]: It’s the variety and intensity of cannabis derived terpenes that have so much to offer. Citrus fruit often produce a limonene-rich terpene profile. Pine trees only ever produce pinene-rich terpenes. Cannabis can vary tremendously. Some strains are skunky, others fruity, some produce garlic-like aromas which could be interesting in savoury dishes. Certain sweet —flavoured weed varieties would be great in a stoner’s dessert. Having spent so long in the US seeing their love of food/cannabis grow I can see the same thing happening elsewhere, including Germany now that legality has arrived.

[Erik]: Can it be said that the different terpene profiles of the strains – in addition to the effect – are what makes each strain unique?

[Francesco]: Absolutely. The unique terpene profile of each strain plays a major role—not only in the flavour and aroma but also in how the effects are experienced. Even strains with similar THC or CBD content can feel very different because of their terpene composition. That combination of flavour, scent, and effect is what truly makes a strain stand out.

[Erik]: Especially for culinary use, it is important that the taste & “behaviour” of ingredients have little variance – that is because you want to repeat the same taste experience.

So, to what extent does the “terpene-fingerprint” of the respective varieties change depending on whether they are grown outdoors, in a tent or using different cultivation methods such as soil, hydro & co?

[Francesco]: For the ultimate in consistency, you should grow cuttings of a favourite plant. This ensures identical genetics with the same cannabinoid content and terpene profile across all plants. Growing the cuttings under the same conditions will ensure much higher uniformity from batch to batch. But in general, a decent grower will produce broadly similar results whether growing cuttings indoors in coco, soil, or hydro. Growing outdoors can introduce more climatic variations. Growing from cannabis seed will indeed show slight plant-to-plant variations. But growing from cuttings (genetically identical to the mother plant) ensures precise terpene profiles with every crop.

[Erik]: What are the ideal conditions for the terpenes used to be able to exploit their full range of effects (invigorating, refreshing, etc.) and health benefits – does the food to be flavoured have to have a minimum fat content?

[Francesco]: I don’t think anyone really has all the answers yet. It’s certainly true that fats can dissolve cannabis terpenes as well as cannabinoids such as THC. But terpenes are also often quite volatile, meaning that long cook times in hot ovens may result in terpene loss. Maybe terpenes are best appreciated in cooler dishes? But I should add that I’m more of a specialist in cannabis genetics and seeds than in the kitchen. The people best qualified to give the answers will be the top cannabis chefs, brewers, and those with the most experience in discerning the subtle flavours that come from cannabis terpenes—the so-called ‘super-tasters’. I can’t wait to see what they come up with!

[Erik]: Do you offer, or do you plan to offer in the future, strains that are particularly suitable for flavouring – whether CBD or THC strains?

[Francesco]: At Dutch Passion, we’re deeply committed to offering one of the widest and most flavour-rich selections of cannabis genetics—whether THC- or CBD-dominant. Every variety we release must meet our standards for taste potency and uniqueness. From bold, citrus-heavy strains in our ‘Orange Family’, to the rich, dark fruit notes of the ‘Blue’ family, the sweet and doughy layers of Cookie genetics, the unmistakable funk of Skunk strains, or the indulgent dessert-like profiles of Gelato—our catalogue is built to celebrate terpene diversity. We believe that, no matter your preferred method of consumption, taste is just as essential as effect—and our breeding continues to push the boundaries of both.

[Erik]: A good start would be, for example, to include a statement such as “harmonizes with crème & mascarpone” in the seed descriptions, do you agree?

[Francesco]: It’s a great idea although assessing each strain in such a detailed culinary context would take time and require solid expertise, especially given how subjective taste can be. What works perfectly for one person might not for another. The potential combinations are nearly endless and depend heavily on individual preferences, as we touched on earlier. Still, with the help of some true gastro connoisseurs, we’d love to explore that direction. Maybe the Foodadvisorblog team would like to spend a few months in Amsterdam helping us out?

[Erik]: OK, Francesco – thank you very much for this interesting and inspiring interview.

I hope to have the opportunity to visit you in the future and do my own personal terpene hunt based on strains made for the culinary side of life.

Continue to have fun on the Berlin Mary Jane 2025!

See you in Amsterdam, Francesco – maybe we can meet for a cold poppy seed cream with tonka bean, cherry, and Humboldt Seeds (greetings to Ben!) blueberry muffin terpenes.

 A very special thank you goes out to your colleague Malik, without whom we would not have gotten along so well in the end!

Bye, Erik

Credits

My special thanks go to Malik Touzri, Brand Manager at Dutch Passion Seed Company, without whose input these lines would certainly not have been “put together.”

The image rights (credits) for the images relating to Dutch Passion Seed Company that do not originate from Foodadvisorblog belong to Dutch Passion Seed Company. Thank you for this.

Copyright and Editorial Responsibility

AI-supported systems were used during the research for this article, including OpenAI ChatGPT, Google Gemini, and Anthropic Claude. AI was used exclusively as an aid. The selection, evaluation, editorial classification, structuring, and formulation, as well as the review of content and compliance with journalistic due diligence and copyright requirements, were and remain the responsibility of the publisher.

All articles and interviews remain the property of the author. Use or reproduction is permitted only with express permission. Opinions expressed are those of the author. Errors excepted.

Disclaimer: The information presented in this article is intended solely for educational and entertainment purposes. Culinary use of terpenes should always comply with applicable local laws.