Can anyone elaborate on their own anecdotal experiences in regard to preparation of harmala brews? I've always been meticulously careful with any kind of "tea" I produce, never letting it go higher than a light simmer.

However, while prepping some rue/caapi tea earlier this week, I accidentally let the pan get to a violent boil for about 2 minutes before removing it from heat.

Considering vaporization of harmala alkaloids doesn't begin until about 190C, I figured this would be honestly no different than a simmer given the short exposure time to higher heat, but is that erroneous thinking?

Hope you're all having a fantastic weekend <3

After roasting my rue seeds, I always boil them after. I've found the important thing is not to over-roast.

Hope this helps.

One love

I use rolling boils without issues. Some people pressure cook too.

That temperature is for the freebase I believe. Plants contain salts that are even more heat stable.