Irie Pineapple by De La Creme
De La Creme’s first-party record establishes Irie Pineapple’s identity. De La Creme lists the cross as GMO and Pineapple Frozen Marg and describes the concentrate as cold cured, small batch, and hand washed. Those details establish both the genetic starting point and the producer’s intended presentation.
Two clear sides to the cross
GMO brings a documented Chem D and Girl Scout Cookies foundation, while Pineapple Frozen Marg supplies the named second parent in De La Creme’s release. The combination places a savory modern reference beside a pineapple-led selection without requiring extra origin stories or speculative breeder notes.
The GMO concentrate profile follows the first parent’s place in the extract market. For wider flower context, the High Rise strain library shows how shared fruit language can sit across separate lineages. Similar flavor language does not make two cultivars relatives.
De La Creme’s Los Angeles record
De La Creme says it has practiced its craft in Los Angeles since 2008 and presents itself as a rosin-focused company. Its current catalog includes Irie Pineapple alongside other named concentrates, and the official product page gives this release more specificity than a retail menu alone.
The company publishes California license numbers on its site. That producer information should still be matched against the current package, along with the lot, net weight, test date, and ingredients. First-party product copy establishes the release; the batch label establishes the jar.
Hand washed and cold cured
Hand washing refers to mechanical separation of resin in water rather than hydrocarbon extraction. The collected resin is dried and then pressed with heat and pressure to make rosin. Cold curing describes the controlled post-press treatment that changes the material from a fresh, glossy state into a more opaque and workable consistency.
Those steps explain why the finished texture can look soft without being a badder made through hydrocarbon processing. The method and finish deserve their exact names. “Rosin,” “hash rosin,” “live rosin,” and “cold cure” describe connected but distinct parts of production.
Reading the current release
California requires every batch of cannabis goods to pass testing before sale. The certificate tied to Irie Pineapple provides cannabinoid results and required safety findings for the lot. Terpene percentages, color, and consistency should also stay attached to the batch that produced them.
Store the jar sealed and follow De La Creme’s temperature directions. Light, heat, moisture, and oxygen all influence cannabis stability over time. Let a cold container warm while closed before opening, and keep tools clean so the jar’s profile is not mixed with residue from another concentrate.
How to serve it
Cold-cured rosin rewards a controlled surface and gradual temperature changes. Lower settings emphasize aromatic detail; higher settings trade some of that detail for faster vaporization. The High Rise cleaning guide helps keep the hardware neutral between jars.
For another De La Creme direction, move to Emerald Cake, then browse the concentrate library. Irie Pineapple stands out because the essentials are published plainly: producer, cross, hand-washed preparation, cold cure, and a direct place in De La Creme’s long-running Los Angeles catalog.