Dry sieve

Dry sieve is functionally equivalent to dry sift. The distinction is primarily linguistic and regional: "dry sieve" emphasizes the instrument and process (the British and European preference), while "dry sift" refers more to the finished product (the North American preference). Frenchy Cannoli's writings consistently use "dry sieve" to describe traditional hand-screen methods and the artisanal technique passed through Moroccan, Lebanese, and Afghan hash-making lineages. Some purists reserve "dry sieve" specifically for traditional, hand-screened, artisanal production and use "dry sift" for machine-tumbled or drum-produced material. Regional application remains embedded in the term: Moroccan silk-screen sieving feeds the country's pressed pollen and hash-block industry; Lebanese blonde hash relies on similar hand-sieving; and Afghan production combines sieving with heat and hand-pressing into the dark, pliable hash cakes associated with the region. → See also: Dry sift, Hash, Hashish, Kief