Hi all,

Not currently experimenting with salvia (though I have smoked in the past), but I probably will in the future, with quidding specifically. Now I have heard that quidding is rather uncomfortable and also difficult because of the amount of plant material you must keep in your mouth. Tinctures on the other hand, burn.

So, I was wondering: What about making a tincture (i.e. by soaking salvia leaves in alcohol), then evaporating the tincture, and quidding the residue of the tincture? Sounds like this would be more convenient than keeping all the plant material in your mouth whilst also avoiding the burning of a tincture?

I just tried quidding once and indeed it was not too cool ...

Considering that all of the potential substances that enhance salvia ingestion are water soluble when quidding, they most certainly would be extracted from any alcoholic extract too.

So nearly sure what will help with buccal drug uptake will be also present with your extract, therefore I guess would be a very high chance to work?

Maybe try and post your results here

I dunno, maybe I'm sensitive to Salvia, but I don't need to stuff my face to get what I need out of Salvia. It's not that uncomfortable.

But I don't see why your method wouldn't work.

I used to make a very strong tea and then evaporate it / reduce it down to a strong concentrated liquid, like a tincture, but water-based.

Worked like a charm.

Thanks Currently focused on mimosahuasca, but I will try this out at some point. I'll report back when I do!

A quick search for the solubility of salvinorin A gave some interesting results (I couldn't find it readily in the Merck index, 13th ed ). Apparently, salvinorin A isn't very water soluble at all but lipophilic. However, it is soluble in ethanol so I would keep the tincture method


If one doesn't like the feeling of quidding, why not opt to evaporate the tincture on some blotter paper or sugar cube

Usser Zebbie made active powders using corn starch.

I never confirmed his work, but may do that but may do so one day. Cheers!