You can decarb and eat it too, no coughing!
These are my latest findings and musings, may it work so well for you too:
… decarbed in two batches of dried bud, crumbled (sous vide: pot of boiling water with another pot on top with the dry bud, put a lid on the cooking pot containing the bud, make sure the boiling water always touches the bottom of the upper pot) at 212 F / 100 C for 1 hr 11 mins, then take out the half of the batch and let the rest decarb until 2 hr 22 mins, then eat 1/3 rd of a teaspoon of each batch before breakfast.
The decarbed cultivar I’m eating currently tastes like crunchy grilled cheese. 