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How do you rue veterans tolerate the taste?

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behindthelight

Rising Star
The stuff is soooooo brutal. Do any of you actually get use to the flavor?

I know Jamie has done a ton of it. Do you not mind the flavor anymore?


Any tricks/secrets to make it not taste so bad? I almost throw it back up every time I shoot it.


On a side note, I have a bunch of caapi, but I have never even attempted to make a tea out of it because I read a lot of posts on here that it is a lot worse that rue. I can't even imagine how bad it is.
 
meh it just does not bother me..it bothers minxx much more and she usually mixes it with some almond milk. It is bitter but I have a dose reduced to about a teaspoon so its easy to shoot back and be done.
 
jamie said:
meh it just does not bother me..it bothers minxx much more and she usually mixes it with some almond milk. It is bitter but I have a dose reduced to about a teaspoon so its easy to shoot back and be done.
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Yeah, I reduce it down to a about a shot size amount....but damn man....the taste is just so incredibly bad....
 
Ive noticed that most of the nausea from rue is actually from the taste and not so much from the rue itself,

My solution is to grind it down to a fine powder and cap n swallow the seeds, or if you dont have any caps you can put the powdered rue in some papper and swallow.

Ive boiled so much rue tea so the smell of the tea makes me feel sick nowadays.

Also doing an extraction is a good way to get rid of the nasties, make a big one with 2-300g of seeds and youll have harmalas that will last you a good while.
 
reduced to a very small amount. Nothing added to acidify as it makes it worse and has few benefits.

My wife drinks it with a straw. The straw is behind her tongue so she doesn't taste it.

good luck!
 
I'd like to know a method to mask the taste as well. I just received my half lb of seeds yesterday and brewed up 3g in a pot with a dash of lemon. Did three 1-hour simmer/boils, combined and reduced to about 70-80ml.

I honestly thought it would be on par (taste wise) with caapi or mimosa. My worst tasting tea yet had been torch........until I tasted this. :sick: I couldn't believe how anyonce could drink this! It tasted like puke. I had just gotten the first swig in my mouth and the taste had automatically hit me so I had to spit it back in the cup. :?

Besides using peppermint, is there any other way to mask the taste?
 
Tattvamasi said:
I'd like to know a method to mask the taste as well. I just received my half lb of seeds yesterday and brewed up 3g in a pot with a dash of lemon. Did three 1-hour simmer/boils, combined and reduced to about 70-80ml.

I honestly thought it would be on par (taste wise) with caapi or mimosa. My worst tasting tea yet had been torch........until I tasted this. :sick: I couldn't believe how anyonce could drink this! It tasted like puke. I had just gotten the first swig in my mouth and the taste had automatically hit me so I had to spit it back in the cup. :?

Besides using peppermint, is there any other way to mask the taste?
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Make a tea without the lemon juice. see what happens.
 
Well, I just dumped my 80ml or so of rue into a pan on low heat to reduce it even more. I actually had some peppermint leaves laying around, so I added a bit of those to the pot along with some ground cinnamon (just for the hell of it). Let it cool and drank it in one gulp. Wasn't nearly as bad as originally. :thumb_up:
 
I like to chase it down with a bite of a raw apple. As soon as I bite into mother nature's tasty goodness, the bitter taste of desert death juice dissolves into mom's apple pie.

As an added bonus, it also reportedly keeps the doctor away.
 
tryptographer said:
Compared to dry-powder-ultrabitter Mimosa tea it tastes like a grand old whisky!
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Well, I'll agree with that. I have tried 3 times to drink Mimosa tea and I couldn't do it. No chance.
 
I'd suggest extracting the harmalas from rue and as mentioned before, chew an apple right after swallowing the brew. Makes the taste go away faster.

With mimosa, you can extract it, or you could remove the tannins by using gelatin. Should make a much better tasting brew. If you don't want to do that, add milk to the mimosa, it binds to the tannins, taking away most of the nasty tongue sticking taste. Add 13-15ml milk per gram of mimosa.
 
Blueberry juice for whatever reason cuts the taste perfectly for me actually. No other juice works for me!

I usually toss n' wash, but most people find that to be entirely repulsive and I can see why. You could encapsulate the ground harmala which makes for no taste whatsoever, although honestly I can still smell it through the veggiecaps. Or as mentioned extract - I've been thinking about doing an ethanol extract to get a full-spectrum, if crude, extract but can't give any particular pointers as far as that seeing as I haven't done it yet. My last Tao of Rue went so badly that I just want an easy extraction that is impossible to mess up (wasted several hundred grams of harmal:x :cry: ) It should be just as easy as grinding, soaking, and evapping to yield a resin.

I've been travelling often with harmala for about 2 years now and have taken Him well over 60 times and honestly my friend it gets no easier. I still love him and consider him one of my greatest plant-allies and teachers, his seeds just taste really bad. I've associated the smell of harmala with puking so intimately that I gag even getting close to tea or ground up seed... even the smell of wet mulch (smells identical to me) makes me a little nauseous :d but hey that's the stuff you are willing to put up with when you love a plant!

Oh and btw I do not find caapi to taste worse. If anything, it kindof tastes better, albeit still nasty. But not so putrid, just weird. IMHO of course

good luck:thumb_up:
 
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