My research revolved around about 1/8-ounce of a strain called “Sour Jack,” which came recommended as a good choice for cooking purposes, mostly because of the aroma. This amount cost me $50, which, if you take into account probable volume discounts, would be around $300 per ounce. This is roughly three times the cost of saffron, often called the world’s most expensive spice, and about a third more costly than the precious white truffle. I counted eight large buds and three smaller ones. Each large bud was about ¾-inch long, and measured about one teaspoon when finely chopped. The aromas out of the bag were lavender, citrus peel, white pepper, white blossoms, and just a hint of pine, all pretty balanced with the singular muskiness that is the hallmark of high-quality marijuana.