Hi
@Subtlevibrations
Thank you very much for your warm welcome.
I used crushed Syrian Rue stuffed inside gelatin capsules consumed 25 minutes prior to the mimosa brew.
I grind the raw seeds using a simple mortar and pestle, they are kinda "oily" so they do not turn into a fine powder, the seeds also have a inner shell that is very tough and this inner shell remains intact no matter how hard I grind them. You'll end up with a dark brown sawdust-like powder with miniscule light brown seeds sprinked around (I wish I had some photos to show).
I'm saying that cause the first time I grond the seeds I was kinda worried because of the texture and heterogeneity of the resulting powder. I even spent some time trying get a nice fine powder, with no success. Dosen't matter, it works just fine. Put it all inside the empty gel caps and wash it all down with water or other liquid.
For me just 1g~1.5g is enough. Do not ground a big amount of seeds cause they do not keep well, in my experience this powder gets moldy in just a couple of weeks.
