Why quidding salvia is so inefficient (and what you can do about it)A salvia quid is prepared by stacking fresh or hydrated dry leaves. The trichomes on the underside of the leaf are sandwiched between two leaves. When you chew a quid, some of the trichomes break off. But the broken off trichomes are trapped by the leaves above and below them!
The traditional way of quidding (biting once every 10 seconds) is designed to keep the quid intact, making spitting out easier. The slow chewing means that very few trichomes are broken off. Some of these trichomes eventually work their way out from between the leaves and into the saliva.
The leisurely release of salvinorin A results in a slow onset and a weak high.
The solution is to break off the trichomes, rupture them, and smear the salvinorin rich resin over a large surface area of finely powdered leaf. Instead of chew and spit, I use a swish and swallow technique!
This is what I do:I weigh out crushed dried salvia leaf, typically 0.8 grams. I put it into a mortar and pestle, and grind it for a minute. This results in a coarse dry powder. Then I add 2 drops of glycerin and 3 drops of vinegar, and continue grinding to a fine, damp powder.
Reason for glycerin: Glycerin is a humectant. It is used in things like toothpaste and fondant icing to prevent drying out. The glycerin turns the dry, dusty powder into a damp powder. Glycerin makes the powder easier to handle, and more pleasant to put into your mouth.
Reason for vinegar: The vinegar makes your saliva mildly acidic. This reduces hydrolysis of salvinorin A. Citric and tartaric acids work as well, but they are difficult to dose. In my experience, they also lead to excess salivation.
Esters like salvinorin A are less stable under mildly alkaline than mildly acidic conditions. Toothpaste is usually buffered alkaline, to reduce erosion of tooth enamel. So if you have just brushed your mouth with toothpaste, chances are that your mouth will have the wrong pH for preserving salvinorin A.
To use:I transfer the powder from the mortar onto a large tablespoon. I use the tablespoon to put the powder into my mouth. The powder combines with saliva to form a stiff paste. I spread the paste around the inside of my mouth with my tongue. As the saliva builds up, I swish the fluid around my mouth, to refresh contact between the mucous membranes and salvinorin particles. When my mouth goes numb, and I cannot feel my tongue anymore, I know it is time to swallow.
Features and benefits:1. The powder is significantly more active than the equivalent amount of whole leaf. So it is a very economical way of consuming salvia.
2. The onset is much faster, because all the salvinorin is available immediately.
3. The effects are more intense. A small amount of salvinorin is spread over a large surface area, allowing rapid buildup of salvinorin in the blood.
4. It is not as bitter as a quid, because I need less leaf in powder form to achieve the same effects.
5. Instead of spitting out chewed up leaf, I just swallow. Swallowing this thin paste is much easier than swallowing chewed up leaf.
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I would like to add some photos of the grinding process, and the appearance of the powder at various stages of the process. I tried adding photos via the "Insert Image" button, without success. Could someone please help me?
Update: I have managed to add photos, but would like to re-size them and add captions.
Zebbie attached the following image(s):
01. Apparatus.jpg
(253kb) downloaded 514 time(s). 03. Before grinding.jpg
(318kb) downloaded 505 time(s). 04. Coarse dry powder.jpg
(363kb) downloaded 502 time(s). 05. Coarse damp powder.jpg
(353kb) downloaded 501 time(s). 06. Fine damp powder.jpg
(347kb) downloaded 501 time(s). 07. Scraping the mortar.jpg
(301kb) downloaded 502 time(s). 08. Ready for tripping.jpg
(208kb) downloaded 501 time(s).