Illegal Botanicals (U.S.A.)

[Anonymous]

Good advice Boomer.

Anybody esle got any other tips?

[Zaka]

Irie Teo,
Sorry no further advice from me.....
But I noticed your earlier post about your morning tea........Cocoa leaf tea....what's it like?
I've never tried it......have them growing in abundance around here.....
The Mrs make cocoa tea every morning. Made from raw cocoa stick. hand made by mi mother-in-law.
The beans are fermented, dried, shelled, then roasted. Then pounded in a wooden mortar & pestle and squeezed into balls, bars or sticks and dried.
The bar is then grated into a pan of milk, some cinnamon quills, scratch of nutmeg, half pod of vanilla.
I'll have to send you couple of sticks.....the same route as the orchids.....later this month.
Respect
Z

[boomer2]

I am having trouble posting this message.  The picture limit on my photo is 221 kb, so it is suppose to post.  Every time and this is the 4th, it refuses to post to I am going by reply instead of direct quote to see if this works..

Zaka said to teo:

But I noticed your earlier post about your morning tea........Cocoa leaf tea....what's it like?
I've never tried it......have them growing in abundance around here.....
The Mrs make cocoa tea every morning. Made from raw cocoa stick. hand made by mi mother-in-law.
Z

A possible confusion in what we are talking about here,  Cocoa is from the plant Theobromo.

'Theobromo cacao' â€" The Cocoa Tree

A little like an apple tree in size and shape, the cocoa tree grows best under the canopy of tropical rainforests. A native of the central and South American rainforests, cocoa trees are now cultivated in many tropical locations around the world. The cocoa tree has broad, dark leaves about 25 centimetres long, and pale-coloured flowers from which bean pods grow.
Cocoa beans

The cocoa tree bears two harvests of cocoa pods per year. Around 20 centimetres in length and half a kilogram in weight, the pods ripen to a rich, golden-orange colour.

Within each pod are 40-50 beans covered in a sweet white pulp. The coco a beans are purple in colour and two centimetres long. The raw beans undergo a lengthy process to prepare them for chocolate making.
Processing the cocoa bean

Processing cocoa beans ready for chocolate making involves six to seven main steps:

Fermentation: After harvest, the beans are fermented in heaps or 'sweating' boxes for about two days. During fermentation the cocoa pulp clinging to the beans matures and turns into a liquid.

Drying and bagging: Fermented cocoa beans are dried either in the sun or artificially.

Winnowing: The dried beans are cracked and a stream of air separates the shell from the nib, which is the part used to make chocolate.

Roasting: The nibs are roasted in special ovens at temperatures between 105 and 120 degrees Celsius. Roasting helps develop the chocolate flavour and aroma, removes moisture and darkens the colour to a rich, dark brown.

Grinding: The roasted nibs are ground to produce a fluid called cocoa mass, the main ingredient for chocolate making.

Pressing: The cocoa mass is pressed in powerful press machines to extract the cocoa butter, vital to making chocolate. A cocoa solid called presscake is left, and when this is milled it makes cocoa powder, which is used for drinking chocolate and cooking.

There is a final process which is called tempering: Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present.

The cocoa mass, cocoa butter and cocoa powder are then quality inspected and shipped, ready to be made into chocolate.


Theobromo cacao', meaning 'food of the gods', was prized for centuries by the Central American Mayan Indians.

Now there is the other plant with a similar name:


Coca:

co·ca ( ká¹"kÉ™ ) (plural co·ca)

noun
Definition:
 
1. dried leaves: the dried leaves of an Andean bush. Use: chewed as a stimulant, processed for cocaine and other alkaloids.

2. bush yielding cocaine: a bush whose leaves yield coca. Native to: Andes.  Latin name:
 Erythroxylum coca

Late 16th century. Via Spanish< Aymara kuka or Quechua koka

Now which plant are you referring to"

Oh yes, thought I would share this image from Amsterdam with all of you"

It was too large to post a 7 1/2 inch high image as most of mine are but the dpi made it t many pixels to post.

[attachment=0:4bm3zg8e]cafe1abc2.jpg[/attachment:4bm3zg8e]

Also Jonathan Ott wrote the definitive book on Chocolate.  (# The Cacahuatl Eater: Ruminations of an Unabashed Chocolate Addict (Natural Products Company) (1985) ISBN 0-9614234-1-2).  A true story of Ott and Chocolate. I brought Karl L. R. Janssen from New Zealand to Breitenbush Mushroom conference where I lectured along with Dr. Tjakko Stijve of Nestles in Vevey, Suisse.  Janssen brought Cadbury from New Zealand and Dr. Stijve brought fresh chocolate from Nestles and Jonathan had a double treat.  Both have written papers on magic mushrooms and other drugs and trace elements in fungi.  AS Jonathan Ott also has written on the mushrooms.

mjshroomer

[Anonymous]

Is this just your random post thread Boomer?

[JRL]

Teo, is SPF just your random forum???

You need to respect a man like Boomer.

[boomer2]

Thanks jrl,

and Teo, I was responding to Zaka's question, not to yours.  You seem to have a problem with communication skills and with good members here attempting to give you good advice about sacred plants, nit as  some one recently posted, you need to do something instead of always talking about doing something.

You posted a pleasant reply to me about  advice I gave you on how cheap it is to make a web site at the top of this very page.

I then responded to Zaka's question to you in regards to Cocoa tea because he did not post what kind of plant he was referring to and I did not read the page before this one.

There are hundreds of thousands of psychonauts in the drug subculture on the internet who do not know that cocoa and coca are two different plants.

I quietly informed you in an earlier post that you really need to start listening to what people suggest to you or no one will take anything you post seriously.

I just posted good data regarding the two plants and you were very rude.

Normally I would not have even responded to this because it is obvious you have a hard time listening.  But since jrl intervened in this matter about your attitude, I therefore am nor responding like wise.

 It has been several weeks since I presented you with a good list of articles to read byu the late leading authority on Peyote, several which I noted were on my site and IU bet you that yo have never gone there and read a single article I suggested that you should check out.  One of them lists dozens of psychoactive plants including fish and insects which are psychoactive.

Have you graduated from High School?

You know there are many community colleges with botany courses on entheogenic plants in the United States.

Mark Merlin teaches Psychoactive Drug Plants every other semester at the University of Hawaii.

[attachment=2:1yf8xlo3]merlin'scourse1a.jpg[/attachment:1yf8xlo3]

[attachment=1:1yf8xlo3]merlin'scourse2a.jpg[/attachment:1yf8xlo3]

[attachment=0:1yf8xlo3]merlin'scourse3a.jpg[/attachment:1yf8xlo3]

Freeman Rhoades teaches a course on hallucinogenic mushrooms at Lane Community college in Eugene, Oregon in Lane County.

The last two pages of botany 401 are in the next post by me below this one

boomer2

[boomer2]

Here are the last two pages of Merlin's Botany 401 course on Psychoactive Drug Plants.

[attachment=1:590n1fxb]merlin'scourse4a.jpg[/attachment:590n1fxb]

[attachment=0:590n1fxb]merlin'scourse5a.jpg[/attachment:590n1fxb]

You know Teo,

There are such courses like this one taught at many schools of higher learning in every state in the USA.

You should really check them out.

boomer 2

Continued in the next post directly below this one.

[Anonymous]

You just seem a little off topic that's all.

No offense was intented.

[Anonymous]

Boomer said-

And these plants (in your list of illegal botanicals), although not technically illegal to the point that you would probably not be prosecuted for having them in your home and yo are not selling them openly, then I doubt that anyone will bother you for having themin yor home.  And that includes all of the plants that most likely will never be legal in our lifetime in the Americas.

I'd say only poppies and cannabis would get you in trouble if discovered... possibly Peyote.