Harmala

Harmala (Peganum Harmala)

The seeds of this plant are one of the oldest ritually used substances of Southern Europe, North Africa and the Orient, where they are still burned at some islamic feasts to frighten off evil spirits. They contain high concentrations of Harmin and Harmalin, two of the strongest MAO-blocker known today. As such, they limit the production of the enzyme Monoaminooxydase (MAO), which is responsible for the destruction of certain neurotransmitters. However, also by itself, Harmala works very relaxing, putting you in a dreamy and euphoric mood with strongly stimulated phantasies. BEWARE: As MAO is also responsible for the breakdown of certain poisonous substances in your brain, food containing these substances should be avoided ten hours before and after taking any MAO-blocker. These restrictions cover: chocolate, meat, old cheese, bananas, pineapple, sherry, sauerkraut, beans, raisins, coffee, liver, yogurt, Ephedra and Sweet Cinnamon. 

Dosage

If you use Harmala by itself or as an additive, the daily amount should not exceed 10g. A suggested dosis is 3-5g. This you can either smoke together with some tobacco or put in a small glass with some cold water and the juice of one lemon. After 12 hours, you take out the seeds and drink the extract. It is also possible to wash down the grinded seeds with some water. Used as an additive, it is best to take Harmala 30-45 minutes before.

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