Walt’s Deli » Baba Kratom

I don’t know how many readers know what Baba Gannouj is. It is a Middle Eastern food. .

Baba Ghannoj is a dip made from broiled eggplant, chick peas, sesame tahini, lemon juice, water, garlic and salt. In many supermarkets, It is available already prepared. Or if you have a food processor it is very simple to make your own. Just put all the ingredients in a blender and whiz up for a minute.

Baba Gannouj turns out to be the perfect food into which to blend powdered Bali leaf! The resulting paste has no kratom taste, no unpleasant bitterness, and its texture perfectly masked the grittiness of the kratom.

To make “Baba-Kratom”, mix the kratom leaf powder into the Baba Gannouj, mixing well until no dry powder can be seen. Consume immediately (don’t let it sit around and become bitter). You can just eat the Baba Kratom by itself, or spread it onto bread and eat it that way.

Eaten on an empty stomach, Baba Kratom’ tasted wonderful, and typical kratom effect was noted 1 hour after ingestion, the effect peaking at 2 hours.

“Try it, you’ll like it”. And how! Mmm good!

© 2007 Walt

Walt’s Deli » An Interesting, Powerful Holiday Drink

I placed 1 tablespoon of powdered commercial grade kratom leaves and about 2 teaspoons of red poppy petals (Papaver rhoeas) in a tea ball. This was added to a pot of boiling water (about 1 pint). A cinnamon stick, and powdered ginger and cardamom were also added to the boiling water.

The temperature of the stove top was decreased, and the tea was allowed to simmer for 10 minutes. This was poured into a large bowl. The tea ball was placed back into the pot along with the already- boiled cinnamon stick, more water was added and kratom containing tea ball was boiled for another 10 minutes. The tea from the second boil was added to the tea already in the bowl.

This was then filtered through a coffee filter. When the filter became plugged with sediment another filter was used. All told 4 paper coffee filters were used.

To improve the flavor, I added a sweetener (Splenda®), and a small amount of ‘pomegranate and wild berry’ juice to the tea. I drank 2 large cups of this. It had a very nice typical kratom effect. But that was just the tea. The holiday beverage that this post is about was made from the kratom-cinnamon-pomegranate-berry tea that I did not consume.

The remaining kratom tea was poured into a screw top jar, and enough 141 proof Baccardi Puerto Rican rum was poured in to bring its alcohol content to 10%. The jar’s lid was screwed on, and the beverage was shaken up to mix it well. The mixture was then stored in the refrigerator. 10% alcohol is a high enough alcohol content to prevent the growth of pathogenic bacteria or fungi, so the sealed jar should have been able to be stored in the refrigerator for weeks or even months and still be safe to drink.

However, I did not let it sit in the refrigerator for weeks. Instead, it was left to sit in the refrigerator for only 4 days, then my curiosity got the better of me and I decided to bioassay it. Some cloudy stuff had sedimented out to the bottom of the jar. I don’t know whether this was crystallized alkaloids or tannins or proteins or what. But, the liquid above the sediment was a transparent tea color. That was the holiday drink (I also saved the sediment for later bioassay to see whether it was alkaloid-rich).

I consumed the drink, pouring it into a beer glass. The taste was quite pleasant, although a bit bitter and slightly astringent (from the kratom). There are both similarities and differences between the effects of alcohol and kratom, and it is possible to distinguish their effects. The alcohol effect came on quickly (no surprise). Then the kratom effect gradually started coming on, and as the alcohol effect faded the kratom effect became more noticeable.

Comments:
Depending on one’s relative sensitivity to alcohol and to kratom, the predominant effect will be either that of kratom or that of alcohol. I estimate that for me about 2/3 of the effect came from the rum and about 1/3 from the kratom. A heavy drinker (I am not one) might feel less of the alcohol effect and comparatively more of the kratom effect.

The recipe reported above was VERY DRINKABLE, but variations came to mind — there are many possibilities for the creative cook/brewer.

The tea could be made using mulled apple cider instead of water, and a bit of nutmeg added along with the cinnamon. This would result in something tasting more like a traditional holiday potion.

Or either lotus stamens (Nuphar nucifera), or Blue water lily petals (Nymphaea cerulea), or both could be added to the tea recipe to increase its effect.

Or chamomile flowers could be added to the tea recipe.

Or mugwort.

Lots of possibilities here. But, I think I’ll stop typing now and just enjoy the effect.

Happy holidays ;-)

© 2007 Walt

Walt’s Deli » Non-Toxic Insecticide

I did not invent this, but someone e-mailed this to me in answer to my request for a recipe for a non-toxic insecticide to spray on herbs intended for human consumption.

Supposedly it works against just about all insect and spider-mite plant pests. And (except for the diswashing detergent in the recipe) the recipe is safe enough you could use it as salad dressing!

I was quite impressed how well it worked against spider mites and white flies that were infesting my Salvia and kratom plants.

Equipment required:

  • a blender
  • a fine mesh collander
  • a coffee filter
  • a plant sprayer
  • jars to store the liquid you will make
  • measuring spoons

Ingredients:

  • 1 quart (or liter) water
  • 1 teaspoon vinegar, it can be white vinegar or cider vinegar etc.
  • 1 tablespoon hot red pepper flakes or cayenne powder
  • 2 medium or 1 large clove garlic. Use strong ordinary garlic, not Elephant
  • 1 teaspoon dishwashing detergent, e.g. ‘Dawn®’

Preparation:

  1. Add all ingredients EXCEPT the detergent to the blender. Run the blender at the ‘liquify’ setting until everything is well blended.
  2. Pour the liquid into jars and put the screw top lids on the jars. Allow filled jars to sit at room temperature overnight (for at least 6 hours).
  3. Strain through the wire mesh strainer
  4. Filter through the coffee filter
  5. Now add the teaspoon of dishwashing detergent and mix well
  6. Pour into sprayer and spray both the tops and undersides of your plant’s leaves. The entire leaf surface should be wetted by the spray.

I have found this is very effective, much more effective than Neem oil. Spray every several days until no pests are visible, then spray once or twice a week for several weeks thereafter. If pests return resume spraying.

The only drawback is if you will be quidding the leaves you might find your mouth is burning from the red pepper. It would make sense to gently wash the leaves before drying them for smoking, or if you will be quidding them. Washing would remove the detergent and most of the capsaicin (the ingredient that makes red pepper hot). You certainly don’t want to inhale red pepper fumes!

I found this recipe worked very well, it was much more effective than Safer Soap, or Neem oil.

But if you found the recipe as given above was ineffective for your plant’s particular pests you might want to ‘tweak’ the recipe by adding Neem oil, or by using chamomile tea in place of water. Neem, and chamomile (supposedly), are insecticidal. Or you might even experiment with adding oregano or sage or thyme to see if these herbs increased the insecticidal effect. Or add cinnamon (cinnamaldehyde is an insecticide).

I’m not sure whether the vinegar is actually doing anything, 1 tsp. vinegar per quart of water is a VERY dilute acetic acid solution. Perhaps it is included in the recipe to neutralize the alkalinity of the detergent.

© 2007 Walt