It is possible to grind P. harmala seeds in a coffee grinder very smoothly and thus obtain a fine powder which can be used. I did use a slightly different approach some time ago which resulted in a fine way to make and take the powder. Trying to grind the seeds with a mortar and pestle (a more old school approach) is however quite a daunting task - but there is a way to fix this.
The 'trick' involves toasting/roasting the seeds. You can read a little bit about that in this
thread.Quote:1.) Cover the pan with seeds so that all the seeds are touching the pan.
2.) Roast on low to medium heat for about 5 minutes. Do mix the seeds with a wooden spoon or something similar. Here more experimentation is possible. What I have observed is that the seeds will get lighter with roasting. Also a pleasant nutty smell should be present. Make sure not to burn the seeds. Roasted seeds have a very pleasant smell IMO - not at all burnt.
After the seeds are roasted you will find that it's very easy to grind them into a fine powder with a mortar and pestle.
It so happened that I had just made some dried up ginger root. I powdered the ginger as well and mixed up the ginger root powder with roasted harmala seed powder (1:1 ratio). I was pleasantly surprised with a very nice aroma of the combined powders. Though the main idea is to take this powder orally in capsules or mixed into some water and drunk. Ginger root should provide reducing or removing the possible nausea of the harmala seeds.
I've taken the powder a few times before bed with great success. I did only use relatively small doses. So ....
Welcome to discuss and experiment further with these simple ideas.