mindperformer

Maybe some of you already ordered from this two companies and had problems with them. I communicated with both and, like other ethnobotanists, I told them they had the wrong species, but they didn't change it. First of all to KTBotanicals: They sell a plant as Piper methysticum (bestseller), which is actually Piper auritum. Look at their picture: The leaf veins of the plant on the picture are diverging from a central vein and overall it looks like Piper auritum. The leaves of Piper methysticum have all completely different leaf-veins. They are ALL diverging from the base of the leaf-blade and NOT from a central vein like Piper auritum. I asked them to change the name of the plant, but they were pigheaded, since Kava sells better than the easier to grow Piper auritum... To Kiwiboancaya: Months ago they sold many wrong species like Diplopterys cabrerana, Psychotria colorata, Ilex guayusa and Uncaria tomentosa, which were actually other species. I and many others wrote him to stop it or rename them, then his site was down... Now he is online again with a new assortment without the Diplopterys- and Iley guayusa- seed but still with the wrong identified Psychotria colorata (look at their picture of the plant, it has orange and not blue berries). From the Diplopterys cabrerana- plant he simply showed no picture... and the Erythroxylum coca- berries are way too round and not longitudinal, like the real Eryt. I'm also sceptical about their Calliandra angustifolia, because years ago I got some of this seeds and they were much smaller and darker... Their shipping- prices, he told me in the first mail (for seeds to europe) are also a joke and rip-off: 10 seeds ...$22 50 seeds ...$55 This looks very arbitrary and are out of proportion to the real shipping prices of a small envelope with seeds, which will never exceed the $5- mark...

There are not only the psychoactive animals, but also many animals taking psychoactive plants. A highly recommendable book: "Animals and Psychedelics" by Giorgio Samorini Goats "discovered" Coffee (Coffea arabica) and Kath (Catha edulis). In either case shepherds in Ethiopia observed that their goats were very active after eating coffee-berries or kath-leaves and also tasted the plants... Goats, but also dogs like to eat Psilocybe sp. mushrooms and mescalbean- shrubs are often visited (and their berries eaten) by goats. Cats have many drugs like valerian (Valeriana officinalis), cat thyme (Teucrium marum) Teucrium marum is also tranquilizing and nervine on humans and contains nepetalactones: and also catnips (Nepeta cataria, N. fassenii, N. tuberosa), matatabi (Actinidia polygama, the most potent) among others. Reindeers like the fly agaric (Amanita muscaria) and literally hunt it because of the intoxication. Chipmunks, squirrels and cariboos also like to eat the fly agaric. Birds: American robins and other birds intoxicate themselfes with Christmas berries, toyon and firethorn. The nearly extinct pink dove from Mauritius intoxicates itself with fandamon berries and rotate on the earth. Humans have introduced the mongoose on the island of Mauritius and so the intoxicated doves were easy meat for them... Bighorn sheeps eat narcotic lichens in canada. Then there are the famous koalas with their eucalyptus. Iboga-root (Tabernanthe iboga) is eaten (and perhaps discovered) by boars and gorillas. Kava (Piper methysticum)- roots are excavated and eaten by mice (Rattus exculans). Cannabis is eaten by cows, horses, deers, mice, lambs, stags, monkeys and so on. Psychoactive cacti (Astrophytum myriostigma) are eaten by prairie hares. The morning glory (Ipomoea violacea) is eaten by mice and mongooses. There are also many insects which intoxicate themselves by narcotic nectar from some orchids...

Timeline of food plants (not only cultivated crops): Tubers like Vigna frutescens, V. macrorhyncha and Vatovaea pseudolablab were dug out from the ground 2-5 million years ago and are still used by the Hadza: http://books.google....%20food&f=false Roots and fruits of Acacia-, Grewia-, Justicia-, Cordia-, Salvadora-, Ficus-, Trichilia- and Sclerocarya (Marula)- species were certainly hominid-food, which was found by remodelling the vegetation by archeological findings from the lowermost bed 2, Olduvai Gorge, Tanzania (1,8 million years): http://www.researchg..._modern_analogs, http://www.naturalhu..._human_diet.htm Almonds, Pistachios and Water Chestnuts were included in the diets 780.000 years ago in Northern Israel: http://www.sciencene...ating_wild_nuts Great millet (Sorghum bicolor), used since 100.000 years in Eastern Africa, It should be Sorghum bicolor subsp. arundinaceum, but the taxonomy is very complicated. It is used since 100.000 years according to the finding in the cave in Mozambique.: http://www.nature.co....2009.1147.html, http://www.scienceda...91217141312.htm Morama beans (Tylosema syn. Bauhinia esculentum) from Africa are one of the oldest food, they are roasted on the fire in the Kalahari and sometimes grindes to flour African spider flower or Bastard mustard (Cleome gynandra syn. Gynandropsis gynandra) stems from the rift valley in Eastern Africa and parts of Southern Africa and is also thought to be a hominid-vegetable. Nowadays it is eaten as leaf-vegetable throughout Africa. Baobab fruits were used, highly probable by the early hominids, is distributed throughout Africa and is still in use by one of the oldest tribes- the Hadza in Tanzania and also by the KhoiKhoi in Botswana. Baobab trees are the oldest known trees within the flowering plants, up to 3.000 years, so this trees witnessed human history. Common reed (Phragmites australis)- and Reed Grass (Phragmites mauritianus)- seeds and tubers are thought to be a food of the hominids, as is Bauhinia petersiana, Guibourtia coleosperma and Schotia afra Peas (Pisum sativum) Carbonised wild pea seeds were found at the archeological Kebara site in Israel (from 60.000 years before past): http://books.google....%20peas&f=false ...but they came from South-Central Asia and are cultivated for 10.000 years Yam (Dioscorea) domestic use began 52.000 years ago, cultivation started 5.000 years ago (Dioscorea cayenensis and D. rotundata) in Africa and other species still earlier in Indonesia Taro was introduced into the Solomons for human use from 25.000 years ago, also there are evidences for cultivation since 9.000 years in Papua New Guinea http://www.bbc.co.uk...RSrqVQYQ5ECaZwA, and it started 12.000 years ago in Indonesia Wild barley (Hordeum vulgare subsp. spontaneum) and Emmer (amelcorn, Triticum dicoccum, stems from wild emmer in southeastern Turkey: Triticum dicoccoides, and is the ancestor of durum wheat: Triticum durum) was used since at least 23.000 years. Findings of Wild Barley and Emmer from the paleolithic site Ohalo II in Israel were dated up to 23.500 years old. Barley was fermented in Mesopotamian Godin Tepe to what is thought to be the first beer, 5.500 years ago. Tall Wild Pea (Pisum elatius)-, Perfoliate Pondweed (Potamogeton perfoliatus)- and Wigeon grass (Ruppia maritima)- seeds (with starches) were also found in the Ohalo II site (up to 23.500 years old). Brome grains (Bromus pseudobrachystachys), Millet Grass grains (Piptatherum holciforme) and Rubus sp. fruits were found in the archeological site of Ohalo II near the Sea of Galiee in Israel, which was dated to around 19.400 years ago. Rice (possible ancestor: Oryza rufipogon) is cultivated since 15.000 years: http://news.bbc.co.u...ure/3207552.stm Lentils were one of the first domesticated crops, in the Near East, 9.500-13.000 years ago Potatoes (wild forms like Solanum bukasovii from the S. brevicaule- complex) were harvested in the Peruvian andes since 13.000 years, evidence of domestication has been found at a 12.500 y. old site in Chile (Solanum tuberosum subsp. tuberosum 'Chiloé'); other wild ancestors: Solanum canasense and Solanum maglia Figs and Wild Oats were cultivated 11.400 years ago in Gilgal, Israel Einkorn (Triticum monococcum, stems from Wild Wheat: Triticum boeoticum, and is the ancestor of wheat: Triticum aestivum and spelt: Triticum spelta) was cultivated 11.300 years ago in the Jordan valley, but Wild Wheat was surely used much earlier. Rye (Secale cereale) was cultivated in Abu Hureyra (Syria), as early as 11.000 years before past: http://archaeology.a...Abu-Hureyra.htm Bottle gourds originated in Africa and was dispersed throughout Asia 11.000 years ago Chilies are used in the Americas since 10.500 years (the wild relatives like Tepin) Cassava (or Manioc, Manihot esculenta)- domestication began 10.000 years ago in the Amazon. Wild populations of M. esculenta subsp. flabellifolia were the progenitor. Banana cultivation in Papua New Guinea goes back up to 10.000 years ago Corn (its wild ancestor Teosinte) was harvested since 10.000 years Squash cultivation began 10.000 y. ago in Oaxaca, Mexico Cannabis indica- and C. sativa biotypes: Newest research proves that they are different separate species before cultivation and selection of biotypes began, and not arisen from each other. Before human interaction wild forms of Cannabis sativa spread highly likeable from Central Asia, and wild forms of Cannabis indica spread from the Himalaya (India and Nepal). Then humans selected various biotypes like the wide-leaflet C. indica strains from Afghanistan and Pakistan. The use is possibly 10.000 years old (hemp fiber patterns found on pottery and tools for retting the stems from a site in Taiwan, ten millenia old, highly likely Cannabis indica). The use might have its origin in Central Asia (C. sativa), in India no remains have been recovered which are older than 5.000 years. In China (C. indica) hemp cultivation (mainly for food purposes) goes back 5.000-6.000 years. A new finding of burnt cannabis seeds from Romania (C, sativa), at a site from the Kurgan people, was dated back to 5.000 years, so it early emerged in Europe. The evidences from the Yanghai tombs, Turpan, China (C. sativa) are only 2.700 years old. Earlier use (up to 7.500 years) was also found in Europe for fiber production. http://www.hempfood....a/iha02111.html, http://www.druglibra...a/jiha5208.html, http://www.botgard.u...abis/index.html, https://www.forum.haszysz.com/chemotaxonomic-analysis-cannabinoid-variation-cannabis-cannabaceae-t22436.html?amp;p=336009 Wild Grape (Vitis vinifera subsp. sylvestris), which was once distributed from Spain to Central Asia, was used for wine making as early as 9.000 years ago in Cayönü, Turkey Quinoa (some of the wilder forms) is cultivated in South America since 9000 years Bitter Vetch seeds (Vicia ervilia) were cultivated for diet in Anatolia 8.000-9.000 years ago Broad- or faba beans (Vica fabe) were used since 8.800 years in Israel Apple- archeological findings of possibly cultivated apples from Anatolia were dated to about 8.500 years old. The cultivated apples (Malus x domestica and Malus x asiatica) are a cross between the wild species Malus sieversii, Malus sylvestris and Malus prunifolia, which were surely used much earlier. Buckwheat has the wild ancestor Fagopyrum esculentum ssp. ancestrale which has a common distribution in Yunnan (like Tea), where is was also first domesticated around 8.000 years ago, it was first documented in Europe by at least the Middle Neolithic (ca. 6.000 years ago). Sugarcane (Saccharum edule and S. officinarum) originated in Papua New Guinea, where it was cultivated 8.000 years ago Amaranth is cultivated in South America since 8000 years Chickpeas were cultivated in Anatolia 8.000 years ago and were also found (the wild ancestor Cicer reticulatum) in mesolithic cave layers in Southern France (dated 6.790 years old) Coca is not only a stimulant but also one of the most nutritious food in the andes. From the Peruvian Coca (Erythroxylum coca var. coca) wild populations exist in the Eastern Andes, but the other three variations (Colombian Coca- Erythroxylum novogranatense var. novogranatense, Trujillo Coca- E. n. var. truxillense and Ipadú Coca- E. c. var. ipadú) are only known as cultivated plants. It is matter of discussion if some Ipadú populations in the Amazon are wild or escaped. It seems that it has some genes from crossing with a wild Amazonian Erythroxylum. The earliest use is approximately 8.000 years ago, other sources indicate 4.000-5.000 years. Common beans have their ancestor (Phaseolus aborigineus) in Peru and are cultivated since 8.000 years Common- or Proso Millet (Panicum miliaceum) is cultivated in the Caucasus since 7000 years and came from Central Asia and distribute since 5000 years, also escaped in Europe Olives were first cultivated in Palestine around 6.000 years ago Teff (Ethiopian millet, Eragrostis tef) originated in Ethiopia, 6.000 years ago from E. pilosa, the wild ancestor Egusi- melons (Citrullus colocynthis, C. lanatus, Lagenaria siceraria and Cucumeropsis edulis) are cultivated at least since 5.800 years, wild forms were used earlier Sesame came from India and is the oldest oilseed-crop, used since 5.500 years Soy beans (the wild brown and black ancestors) were collected 5.500 years ago in China and cultivated 3.000 years ago Onions have its ancestor in Iran, are cultivated since 5000 years and are mentioned (together with cucumbers) on a 4000 years old cuneiform African Oil Palms (Elaeis guineensis) were used in West Africa 5.000 years ago African millet or Ragi (Eleusine coracana) came from East Africa (origin of mankind) and is cultivated since 5000 years Sweet Potato is cultivated in Central America since 4.500 years Sumpweed (Iva annua var. macrocarpa) seeds were used by the North American Natives 4.000 years ago Sunflowers (Helianthus annuus) have been under cultivation more than 4000 years starting perhaps in Central Mexico from Wild Sunflower and moving throughout Northern America From other Helianthus- species like Paleleaf Woodland Sunflower (Helianthus strumosus) and Jerusalem artichoke or Topinambour (Helianthus tuberosus) were first cultivated by the Native Americans long before the arrival of the Europeans Quamash (Camasia quamash) bulbs were collected (from the wild) and consumed for at least 3000 years from Northern American native tribes in Kanada and the Northern US-states: http://pages.usherbr...olEcol_2009.pdf Bulrush millet (Pennisetum glaucum) came from tropical Africa and is cultivated since 3000 years White fonio millet is also one of the oldest african crops African rice (Oryza glaberrima) is cultivated in Western Africa since 3000 years, until now Breadfruit (Artocarpus altilis) is an important staple crop in the Pacific for more than 3000 years. Its ancestor is possibly Artocarpus camansi, the Breadnut from Papua Newguinea. Pear (Pyrus communis and marginally also P. nivalis, P. cordata)- has been cultivated in China for about 3.000 years (the genus Pyrus has its origin in the Tian Shan mountains). The cultivated Pyrus communis subsp. communis stems from the two wild subspecies P.communis subsp. pyraster and P. communis subsp. caucasica. Quince (Cydonia oblonga)- archeological findings from Hasanlu in eastern Kurdistan were 2.800 years old, but the wild forms were surely used much earlier. It had its origin in Central Asia (Turkey, the Kaukasus and Turkmenistan) but reached the Mediterranean region only in classical times (it was used 2.000 years ago by the Romans). Tomatoes are cultivated in Mexico since 2.500 years Medlar (Mespilus germanica) is native to Southwestern Asia and Southeastern Europe and was grown by the ancient greeks 2.200 years ago. Sweet Chestnut has its origin in the Caucasian-Armenian area and is cultivated for over 2.000 years Ohelo'ai (Vaccinium reticulatum) -berries as food might be one of the latest discoveries. This polynesian red blueberry- relative is an endemic of Hawaii, were it is sacred to the polynesians: http://www.instantha...jold2KTvE6anm0. The first settlers got to Hawaii around 1.500 years ago. Cabbage tree (Cordyline australis) and New Zealand spinach (Tetragonia tetragonioides) were some of the latest food plant discoveries (new species not only a new cross or new selection). They are endemic to New Zealand and a traditional Maori-food. The first settlers arrived at the coast of New Zealand only 700 years ago. Europe: The Neandertal plant menu consisted of Typha latifolia (Bulrush)- tubers, Polygonum bistorta (Bistort), Arctium lappa (Burdock)- roots and other plants: http://bertrand.mafa...07%20Jeusel.pdf and the seeds of Typha- (angustifolia and latifolia), Brachypodium- and Sparganium- species were grinded to flour, 30.000 years ago: http://blogs.discove...s/#.UN0Dx2_aXBo Opium poppy (Papaver somniferum)- use is thought to have its origin (wild forms of P. somniferum and P. setigerum) in the Western Mediterranean area and was used since the Paleolithic (ended 11.600 years ago) . Evidences for its cultivation from the La Hoguette culture in Southern France are 7.500-7.700 years old, which is the end of the Mesolithic. Excavations at Egolzwil, an archeological site in Switzerland have revealed signs of poppy cultivation dating back more then 6.000 years. Sites on the Meseta Norte Plateau in central Spain gave evidence for early agriculture (wheats and Papaver somniferum) 8.000 years ago. Poppies have been cultivated for 7.000 years in Mesopotamia and were found in Egyptian tombs. In Greek mythology it was associated with the goddess Demeter, with the origin in Minoan Crete (began 4.700 years ago). Hazelnuts (Corylus avellana) were used for for food 11.600 years ago and is widespread in Europe Walnuts came from the Mediterranean area and are used since 9000 years Brassicaceae: (selection split of the varieties began between 8.000 and 10.000 years ago) Brassica rapa syn. B. campestris: Wild Turnip Rape is THE wild ancestor of many crops from this genus and has a far distribution, even here in Vienna. It is believed to be first cultivated from around 4000 years ago. Cultivation and further breeding has happened on three different fronts: in India, China and in Europe Brassica rapa subsp. oleifera: Spring turnip rape is also used for oil production, like the more frequently cultivated Rape (Brassica napus var. napus) Brassica rapa subsp. rapa: White- / May Turnip is a subspecies of Wild Turnip Rape and forms of wild turnip were first cultivated 3.500 years ago in India. Brassica napus subsp. rapifera syn. B. napobrassica syn. B. x napus: Turnips (rutabaga, canadian- / swedish turnip, Dotsche, Steckrübe) came from Scandinavia or Russia and are one of the few Northern European species. They are thought to be a subspecies of Rape and aroses from a cross betwen turnips (stemming from wild turnip rape, Brassica rapa syn. B. campestris) and cabbage (Brassica oleracea). Historical records indicate that it was first grown in Finland in the 17th century. Brassica napus var. napus: Rape for oil production Brassica oleracea: Cabbage came from coastal areas in Western Europe, Wild Cabbage is still found on Helgoland Island, German Sea. The selection and cultivation began 4.000 years ago, but the wild species was used for food much earlier. Brassica oleracea 'Gongylodes group': Turnip Cabbage is a cross between Wild Cabbage and Wild Turnip Rape and occured lately in Europe More subspecies emerged from a complex relationship between Brassica- species: http://en.wikipedia....i/Triangle_of_U Raphanus sativus: Radish also has its origin in the Mediterranean area and stems from the wild Raphanus raphanistrum Cleavers (Galium aparine) and Lesser Celandine (Ranunculus ficaria) are a common European plants and there are evidences for the use as vegetable at Dutch wetland sites, 5.400-7.500 years ago. Date Palms (Phoenix dactylifera) cultivation goes back to 7000 years and stem from the Crete Date Palm (Phoenix theophrasti) which still grows wild on the island of Crete: http://afrsweb.usda....s/2011/1579.pdf White Goosefoot (Chenopodium album) is one of the most widespread species of the world and now can be found on every continent except Antarctica, from the tropics to the Arctic. It was apparently used by the Ertebolle culture (6.000-7.000 years ago) in Denmark, Southern Sweden and Northern Germany Annual Seablite / Orache (Suaeda maritima) occurs on European coasts and there are evidences for the use of its seeds as food, 6.100 years ago in Dutch wetland sites. Pine Nuts in Europe from the Stone Pine (Pinus pinea) were harvested since the stone age. It has been cultivated for its nuts for over 6.000 years Asparagus is known in China for over 5000 years, but is thought to have its origin in Europe (also known in old Egypt) Red Beet (Beta vulgaris subsp. vulgaris), Chard (B.v. 'Cicla') and Sugar Beet (B.v. 'altissima') stem from wild Beta vulgaris subsp. maritima, which still grows on Helgoland (like wild cabbage). It was first cultivated in Northern Europe between 5.000 - 10.500 years ago (Neolithic site in Aartswoud, Netherlands) and in the Mediterranean 4.000 years ago. Cucumbers came from India, but since 2200 years in the Mediterranean area Carrots are cultivated since 2000 years and are a cross (in Asia Minor) between 3 clans: The white from the Mediterranean, the yellow from Afghanistan and the purple from Iran Hazelnuts came from South-Western Europe after the last ice age Parsnips have its origin in the Mediterranean area Common Salsify (Tragopogon porrifolius)- roots were used for food before Black Salsify (Scorzonera hispanica) became popular, and has wild ancestor from the Mediterranean area (Tragopogon porrifolius subsp. australis) and is known since the antiquity but cultivated since the 16th century. Other wild salsifies were also used as food like Western Salsify (Tragopogon dubius) and Meadow Salsify (Tragopogon pratensis) Black Salsify (Scorzonera hispanica)- roots are still used as food and were introduced from Spain to the rest of Europe in the 17th century, but it were also mentioned as product on a Syrian market from 1575. So it is one the latest cultivated food plant species. There are many wild growing European Scorzonera- species from which the roots can be eaten like Scorzonera austriaca (contains Kava- compounds), S. laciniata, S. cana and S. humilis

Currently I'm making perfumes again, after a long break Although the psychoactivity of many essential oils and odors like Oud (Agarwood), Helichrysum italicum, Cestrum nocturnum- flower odor, Alepidea amatymbica- root odor, Indole-alkaloid- odor, Lemonmyrtle, Lavender and others, is relative and depends on the personal susceptibility, there are many compounds in essential oils, which have definitely CNS- effects, like Myristicin, Safrole, Asarone, Ledol, Eugenol, Polygodial, Elemicin and the compounds in Kaempferia galanga-oil and Salvia lavandulifolia. But for example Thujon was shown to be NOT an active constituent in Absinthe, which depends more on marketing. First of all, it has to be said that about 99% of all the perfumes on the market, also the expensive ones, are composed mostly if not completely of synthetics. They are so much cheaper and nowadays composing a perfume is pure chemistry and to be in line with trends. Also the price of the perfumes depends on marketing and the flakon, and at least the (cheap) constituents. After all it is surely possible to make real art with synthetics or semi-synthetics, and of course there are many safe synthetics and some toxic natural compounds, but why imitating jasmine instead of taking the real thing, for example? Most synthetics, also aldehydes, musk and marine notes can be back-replaced by natural oils, extracts and absolutes. I only have 3 synthetics for odors which are not replaceable by naturals, but I use only one of them regularily: Iso E Super. Over the years I collected many interesting odors and essential oils, and now my odor-collection comprises: 105 natural essential oils and absolutes from plants and fungi 101 natural extractions (direct or from enfleurage) in 80% alcohol 4 natural compounds like Vanilline, Borneol, Indol and Camphor 2 semi-synthetics (hydroxycitronellal and bitter almond aka benzaldehyde) 3 synthetics (Iso E Super, Apple, Banana) Most of the essential oils and absolutes came from Primavera, they only sell naturals. The Brasilian Rosewood, Oud and Sandelwood from them are certified and from cultivated sources. The alcohol extractions were made by myself. All of them can be completely divided in odor groups: Citrus / Citral: Lemongrass, Orange, Neroli, Bergamotte, Grapefruit, Lemon, Nashia inaguensis, Backhousia citriodora, Lemon balm, Lemon basil, Petitgrain, Tangerine, Leptospermum citratum, Satureja biflora, Olibanum from Somalia and Oman, Kaffir-lime leaves, Sichuan pepper from Nepal, Zanthoxylum sancho leaves Green: Boxwood leaves, Galbanum, Green tea, Iris, Geranium (Pelargonium graveolens) Adehydes: Cilantro leaf, Cinnamon, Jasmine, Wild cherry, Orange, Calamus, Bitter almond, Perilla leaf, Acacia farnesiana flower, Metallic / Fresh: Limnophila aromatica, Violet leaf Watery / Marine: Nori alga, Kombu alga, Sargassum, Limnophila aromatica, Violet leaf Iris / Violet flower: Iris root (Orris root) absolute, Violet flower, Acacia farnesiana flower Powdery: Iris, Violet flower, Vanilla, Rose, Musk (Ambrette seeds), Opoponax, Cola nut, Oud (Agarwood), Neroli, Benzoe, Sassafras, Lavender, Sandelwood (New Caledonia), Tonka bean Floral: Jasmine, Chamomile (blue), Neroli, Champaca, Rose, Lotus, Palmarosa, Yarrow, Lavender, Rhododendron (Himalaya), Helichrysum, Brasilian Rosewood, Manuka, Linaloe wood, Ratrani (Cestrum nocturnum), Ylang-Ylang (organic), Linden flower, Rhodiola root, Hydroxycitronellal, Tuberose, Acacia farnesiana flower, Geranium (Pelargonium graveolens) Lily / Muguet (Lily of the valley): Hydroxycitronellal Fruity: Wild cherry (natural), Apple (synth.), Banana (synth.), Red apple (natural), Australian bushtomato, Goji berries, Roman Chamomile (odor like apple), Juniper berries, Limnophila aromatica (odor like melon), Hunza apricot, Damson plum Aromatic / Herbal: Thyme, Tarragon, Clary wort, Cannabis, Chaste tree, Cologne mint, Green tea, Labdanum, Juniper berries, Cola nut, Caraway, Somalia sage, Wild/ creeping thyme, Fabiana imbricata, Ledum groenlandicum, Cumin, Aromatic / Warm / Spicy: Calamus, Nutmeng, Hay, Tulsi, Patchouli, Caneel cinnamon, Cardamom, Coriander, Bay (allspice), Spikenard, Sassafras, Fennel, Clove, Valerian, Ginger, Pepper, Galanga, Pink pepper, Wild cardamom, Grains of paradise (melegueta), Saffron from Tibet, Elemi, Maori-Kava leaf, Perilla leaf, Anise Aromatic / Camphor / Fresh: Hyssop, Eucalyptus, Camphor, Borneol, Ravensara, Rosmary, Myrtle, Laurel, Niaouli, Cajeput, Wormwood, Salvia lavandulifolia, Wintergreen, Tea tree, Boldo, Horopito, Meadowsweet, Camphor, Borneol, Eriocephalus africanus, Juniper wood Mint: Nana mint, Pepper mint, Cologne mint, Tasmanian mintbush Sulfur: elemental, natural S in EtOH Oud / Agarwood: Agarwood scented smoke enfleurage, Oud oil Nutty / Coconut / Rice: Maledives coconut (ripe), Jojoba, Oud, Coriander, Bitter almond, Pandanus leaf (odor like rice) Cocoa / Carob: Cocoa extract, Wild cocoa, Cola nut Coffee: Coffee, Wild coffee Sourly: Kombu alga, Maledives coconut (ripe), Grains of paradise (melegueta), Champaca Amber / Dry: Fossil amber Balsamic: Sandelwood from New Caledonia, Sandelwood, Opoponax, Myrrh from Yemen, Cedar, Clary wort, Canada balsam, Cade (Juniperus oxycedrus) Musk: Ambrette seeds, Costus, Patchouli, Angelica dahurica root, Iso E Super Narcotic: Ratrani (Cestrum nocturnum), Champaca, Jasmine, Tuberose, Alepidea amatymbica, Ylang-Ylang (organic) Milky: Maledives coconut (fresh), Vanilla, Fig leaf, Honey Sweet: Tahiti- and Raiatea-Vanilla, Bourbon vanilla, Vanilline, Vanilla abs. (organic), Tonka bean, Honeybush, Damiana, Helichrysum, Palo Santo, Styrax, Maltol, Nashia inaguensis, Opoponax, Mondia whytei, Benzoe from Laos, Honey, Guaiac wood, Anise, Acacia farnesiana flower, Cinnamon (organic) Leather: Natural leather composition (with birch tar), Black truffle Smoke / Tar / Phenol: Agarwood scented smoke enfleurage, Birch tar, Peat (baked), Cade (Juniperus oxycedrus) Peat / Earth: Patchouli, Peat (baked), Guaiac wood, Birch tar Woody: Sandelwood, Cedar, Cembra pine, Patchouli, Sassafras, Himalaya fir, Mountain pine, Larch, Iso E Super Indol / Skatol: Dimitri (old, inactive), AMT, Jasmine Animalic / Sweat: Vetiver, Galbanum, Spikenard, Valerian, Costus, Androstenon / Androstenol, Cumin, Iso E Super Tobacco: Chee-tah green tobacco Moss / Oakmoss: Oakmoss abs. Resinous: Bristlecone pine, Coastal Redwood, Kandea from Gabon (Okoumé), Mumio (Shilajit), Breuzinho, Copaiba, Labdanum, Olibanum from Oman and Somalia, Copal from the Huichol, Myrrh from Yemen, Mastix, Elemi, Fabiana imbricata, Birch tar, Juniper wood,

Ongaonga - Urtica ferox Of course there is a debate about whether this New Zealand-plant is the most dangerous or the Australian Dendrocnide moroides, anyway this plant was listed as such in the guiness book of records and I think so too... Apart from allergies it can be said that the toxin of the Ongaonga (Urtica ferox), a nettle endemic to Aotearoa (New Zealand), can cause the most irreversible (polyneuropathy) and most painful injuries. The pain lasts for 3 days! A human death was also recorded. I'm waiting for germination of the seeds, which is complicated, then I will make a cage for it, so that nobody gets hurt. Today I put the seeds under the microscope and I think they can be called the most dangerous seeds *g*, as they also have small stinging hairs filled with toxin:

@ ☽Ţ ҉ĥϋηϠ₡яღ☯ॐ€ðяئॐ♡Pϟiℓℴϟℴ: The safety strongly depends on what you want to do with scents. As also some naturals can be hyperallergenic, don't spray them on the skin, except they are made for this purpose. Spray your scents on the clothes or in the hair. The essential oils with the highest safety: German Chamomile, blue (Matricaria chamomilla syn. Matricaria recutita, also for sensitive skin), Italian Everlast (Helichrysum italicum, also for wounds, one of the best for regeneration), Gallic Rose (Rosa gallica, the best comes from the Georgian Caucasus), Lavender in small concentrations (the best is Wild Lavender from 1.800m altitude in the french alps) Rosewood (= Bois De Rose, distilled from the wood of a rainforest-tree, also buy oils from sustainable cultivations, contains mainly the allrounder Linalool) Sandalwood in small concentrations (also only from cultivation) Palmarosa (distilled from a grass, which contains mainly the allrounder Geraniol) Jasmine in very small concentrations Geranium Basil (with low Eugenol-content)

@ doxneed2c-me: I don't take Isopropanol for tinctures because it has its own strong smell, only sometimes for dry concretes, when evaporating all of the solvents. Around 50% of all my extractions are tinctures with 80% grain-alcohol from the supermarket. You need at least 80% for extracting essential oils and other lipophile compounds (to which ~ 99% of all odorant molecules belong). Grain alcohol has much less odor than spirit of wine or denatured alcohol. Sometimes a simple tincture could not extract some unstable scents or fragile flowers. In this case I make an enfleurage: 1.) mazerate the material (flowers for example) for 3-12 hours, sometimes longer (depends on the material) in pure liquid paraffin, this is a total unreactive, scentless and perfect solvent for enfleurages. 2.) squeeze the liquid paraffin out of the material (with a stuff or curtain-textile) 3.) Add about half of the amount 80% grain-alcohol, shake it and leave it standing for at least 1 week, shaking sometimes 4.) Separate the two fractions: first separate / siphon the alcohol with a wash bottle (like this: http://www.rapidonline.com/science/rd-wash-bottle-with-cap-500ml-14-2024) and then filtrate it through a coffee filter ...I also tried separatory funnels but they don't work perfect when separating the down-layer of liquid paraffin. With the wash-bottle you can siphon directly and completely the alcohol-layer. If the smell of the tincture or the alcoholic solution from the enfleurage is too weak you can make an absolute: Put the greater part (7/10-8/10) in a wide pyrex-bowl and let it evaporate on e.g. a heating mat until only a very small amount liquid is left, now you have the absolute then combine it with the rest of the tincture for preservation and to keep it in a pourable solution. However sometimes a distillation is more suitable, like with lemongrass, because the enzymes degrade the scent in an extraction very fast.

the indolics (some of the few alkaloids with an odour because they are small and volatile): Indole itself smells at 10%: animalic - floral (jasmine) - phenolic (plastics) - faecal - gasoline DMT smells similar but less animalic but more floral and phenolic AMT smells much more faecal and phenolic Iboga: look at the second last post the indolics share some similarities (also in a chemical sense) with the Anthranilates: Methylanthranilate, the most common, smells sweet - heavy-tropical-berry (concord grape) - musty-earthy - juicy - floral - phenolic/plastics (like DMT but less faecal and more fruity) Dimethylanthranilate smells sweet - fruity - anthranilate-like - clean-floral Anthranilates are the major odor-compounds of the aroma of concord-grapes, wild grapevine, Cestrum nocturnum- flowers, Saponaria officinalis- flowers, orange flower (neroli), Viburnum x burkwoodii- flower, Mahonia bealei- flowers, Schisandra chinensis- flower, Hesperis matronalis- flower, Wood-strawberries, Nigella damascena-seeds (contain Methyl 3-methoxyanthranilate), and others

some may ask, "why the woody stems and not the leaves of coca, and why the leaves of Papaver setigerum and not the pods?" answer: because the latter of both are 1. too precious for a scent-only-extract 2. illegal in some countries By the way: Papaver setigerum is not the ancestor of opium poppy (although this is stated on some pages in the internet). According to newest research P. setigerum is the nearest relative of P. somniferum and both had a wild ancestor in the western mediterranean (France, Italy), which is now extinct. P. setigerum is more close to the wild ancestor and P. somniferum is a cultivar since over 4.000 years. However, the species cultivated by the cypriots 4.000 years ago (and exported by them to egypt) is P. setigerum, which is now also a common wild plant in cyprus.

Taique (Desfontainia spinosa)- leaves: Organoleptics of the tincture from the dry leaves (descending): sweet - fruity (Davana) - tea - green-cucumber-fresh - waxy - herbal and a pungent nuance, especially when touching with the nose Coca (Erythroxylum coca var. coca)- woody stems: Organoleptics of the tincture from the woody stems (descending): wintergreen (methylsalicylate) - sweet-phenolic (salicylic acid) - balsamic - medicinal - woody - dry - stone Dwarf Breedseed Poppy (Papaver setigerum)- leaves: Organoleptics of the absolute of the tincture from the dry leaves (descending): sweet (honey) - fruity (lychee,plum) - floral (rose) - herbal - dry - tobacco basenote: herbal - tobacco - earthy Iboga (Tabernanthe iboga)- rootbark: Organoleptics of the tincture from a 16,5x -multisolvent-extract from the rootbark: indolic (but with a much less pronounced faecal nuance) - white-floral (jasmine) at equal strength with the following nuances (descending): phenolic (plastic) - fresh (Methylsalicylate) ...on the contraty to DMT, the tincture of the iboga-extract didn't smell musty and very less faecal. the indolic-phenolic scent highly possible stems from degradation products of the ibogaine-like alkaloids. We can only smell molecules, which are not too big, Ibogaine is too big, cocaine and mescaline also. There is the information in the internet, that there are no molecules with a scent, which exceed a molecular weight of 294 g/mol. However, the number I found was 384,8 g/mol for decamethylpentasiloxane, a strange synthetic, as biggest molecule with an odor (mild). Although there are other factors too which determine, if a molecule has an odor or not (relative volatility and our sensitivity), there are only a few molecules with a scent, bigger than 18 C-atoms, and there are definitely no natural odorant molecules with more than 21 C-atoms. The biggest natural odorant molecule is (10)-Gingerol from ginger with 350,5 g/mol and 21 C-atoms. For checking the odor of a substance, search the name of it + http://www.thegoodscentscompany.com/ there you find the odor under the "Organoleptics" they have a great database, but not very much psychoactive plants

thanks 4 all great people of this forum now I finally found time for posting again

the scent of some psychoactive plants: Pukatea (Laurelia novae-zelandiae)- leaves from New Zealand: Organoleptics of the absolute from the leaves-tincture (descending): green-leaves - sweet - woody - waxy - fresh-citrus, basenote: sweet - floral (chamomile) - musty Pituri (Duboisia hopwoodii)- leaves from Australia: Organoleptics of the tincture from the dry leaves (descending): pungent - tobacco - hay - dry - waxy - sweet with a nuance of pandanus-leaves in the basenote Brandy-Bottle - waterlily (Nuphar lutea)- flower from Austria: Organoleptics of the tincture from the fresh flowers (descending): waxy-creamy-sweet with the following accents: fruity-fermented - honey-chamomile White / Mexican Water Lily (Nymphaea ampla)- flowers: Organoleptics of the absolute from the tincture of the dry flowers (descending): sweet (caramell) - creamy - balsamic - fruity (strawberry) - soapy

you're also a natural perfumer? I will take a look at your thread... I was offline a long time until now

last year planthelper wrote about his real Ambergris, now my research in the scent-area is very intense, I made an ocean of extracts, also from many psychoactive plants and the Ambergris was one of the last famous things I didn't have in my collection, now this changed. this is very old Ambergris (over 10 years) from South Africa: http://i60.tinypic.com/2wcofww.jpg[/img] x24 (microscope): http://i58.tinypic.com/w1bs3n.jpg[/img] My valuation of the Ambergris-tincture: not very strong because of the high age, but much better in quality than young Ambergris, Organoleptics (descending strength): fresh ocean-air – stone-beach-sand – sweet-soft (like old paper) – powdery – indolic-faecal (like DMT) By the way: Ambergris is not Amber! ...but amber has its own scent if it is powdered, roasted and tinctured. a piece of Amber from the Dominican Republic: http://i60.tinypic.com/3039v1h.jpg[/img] x24 (microscope): http://i61.tinypic.com/2z9i74g.jpg[/img] My valuation of the tincture (in 80% pure food-grade grain-alcohol) from the roasted Amber (descending strength): Headnote: denatured alcohol – resiny – smoky-waxy (lit candle) Heartnote: Citrus – resiny Basenote: dry – Labdanum – sweet – citrus

thanks, by the way, we had a record-heat here in Austria and the first time over 40°C

the treatment- tips are very useful, the acid should denaturate the protein- components of the toxin

@solomon: right, the person who died, fell into a patch. Dogs do have a quite different metabolism, as I remember Theobromine (cocoa) and onions should be avoided by dogs because they are toxic, so other things, toxic for humans, maybe nontoxic for them. Really interesting your mention of the mental effects. @Leaves: absolutely, the toxin of Urtica ferox is still unstudied- maybe an oral intake could cause psychoactive effects because most often the really dangerous components are not taken up in the stomach, only if applied intravenously from the stinging hairs. Nettles also contain Histamine.

absolutely, we had nearly no rain for one month, and between 25 and 39°C here in Austria, the Toromiro is in a greenhouse with 90% humidity and temperature-controlled heatmat which turns off at 27°C. But now is also warmer inside the greenhouse because of the high summer-temperatures outside (still 15 hours sun/day). many fruits and flowers here... ;-) the colas look good, but they grow very slow

my plant in flower:

I'm absolutely impressed by your diverse Cathas... a few weeks ago, standing in the Viennese subway, I saw a yemenite with a big bundle fresh leafs... do you know this interesting picture: So I think we must collect the flowers, or simply eat them

fascinating, I never heard of this before. Epipactis helleborine intoxicates wasps with oxycodone, alcohol and indoles in its nectar.

The Toromiro has grown up:

The Māori planted this tree nettles in front of their dugouts as defense against enemies.

Actually I used Triacontanol, extracted from Medicago sativa (Alfalfa or lucerne) for a foliar spray. Medicago sativa contains Triacontanol in the waxy coating. It was also found in green tea. This seller of good but alkaline earthworm-potting soil: http://www.grand.at/ feeds the earthworms with Medicago sativa

http://herbs.maxforu...aria-tomentosa/ There you can read this text: BIG BIG WARNING: Desfontainia supposedly contains compounds that are toxic when ingested orally! They are broken down by heat, but will cause toxic effects when eaten. This is based on the following report, the only other experience report I've seen on the internet: I ordered in an ounce of d. spinosa foliage and three grams of 10x extract about two weeks ago, curious about a plant with reputedly salvia-like effects and such little information available. Initially, I just tried smoking it, to reasonably good effect (strong stoning feeling, after a good bit, even a dissociative-like effect at higher amounts reminiscent of glaucine), but said dissociative effects were very short lived so elected to try a tea. I brewed the remaining 3/4 or so of the ounce of foliage I had left for about twenty minutes, then strained off the plant matter and boiled the liquid down to a black, pungent decoction and drank about half of it. Effects didn't begin to manifest for about twenty minutes, and at first I experienced only a mild stoning effect even less pronounced than smoking. Over the course of the next hour, the effects gradually increased, but as they did I began to notice uncomfortable flushing, involuntary muscle spasms, nystagmus, and nausea, which all increased slowly to unbearable levels and were soon accompanied by diarrhea and tachycardia that makes an overdose of IV meth seem tame. I laid on the couch for five hours praying for it stop and considering calling an ambulance in between spells of hypnagogic weirdness, which seemed to reflect the comic books I had been reading that day (kept exploring slightly different realities, in each of which I was some sort of bizarro-Iron Man and there was some child and his family in a lab on a space station that I had something to do with and he was some sort of Messiah... pretty inane stuff, tbh, although it at least would have been amusing save for the feeling that I was being punished for the collective sins of humanity). I have no interest in trying again, ever. Perhaps smoked, as the unpleasant side effects never seemed to manifest with this route (perhaps the heat destroys the cytotoxic spinosides present in the plant?). Anyway, goes to show why jumping blindly into an herb with unknown pharmcalogical action and practically no information or trip reports at all is never a good idea. If you're interested in trying, I definitely recommend sticking to smoking. It's nearly twenty four hours after I dosed and I still feel like toasted shit. It didn't seem anticholinergic in the least, though. I blame the toxic effects on the spinosides, but from whence the dreamlike qualities stem I've no idea. http://www.entheogen...hp?f=10&t=23192 Personally I felt a pretty hot numbing taste of a Desfontainia- tincture, like a mix of chili and sichuan pepper. Smoked in small quantities it has rather harsh smoke but not the hotness and I also had CEVs and a weak dream-like state. My plant: It is difficult to grow and much easier in a greenhouse with high humidity. It needs a sour PH and well drained soil.