Does anyone on this forum have experience using powders for scenting snuff? I’m thinking about sugar, espresso powder, cocoa, etc. I have experience with making my own sauces and essential oils for snuff making, but I’ve yet to just add a spoonful of cocoa to a snuff. I’d love to hear your feedback. I have a pound of 100% natural heavy cream powder from my kitchen days. It has 72% butterfat, also have a butter powder that has 80 butterfat. I know they make good ingredients for boosting ailing recipes and for adding layers of flavor to some foods.
@chefdaniel I believe sugar can lead to serious sinus blockage…
@chefdaniel I believe sugar can lead to serious sinus blockage…
Tell that to 70% of american snuffs.
I’ve never done it but cocoa or espresso with heavy cream sounds like it could be really nice with a milder tobacco like Virginia.
As a person that has stuck things that shouldn’t in my nose. Hot chocolate is pretty damn tasty in the nose. I once got bored and, snorted swiss miss in cooking class. It lingers a long time though. I never mixed it with snuff but, I’m sure it would probably be good. If I had random dry stuff I would probably just go for it. I once snorted strait salt in high school as well. Very painful. I followed it up with milk to stop the burning. Some one said I could of drown.
I have put so many thing up their I actually forgot about the hot chocolate till you mentioned coco @chefdaniel.
@chefdaniel I have used cherry powder, blueberry powder, and ginseng powder to blend snuffs. All worked out quite well, in my opinion. I posted the results in the links below. http://www.snuffhouse.org/discussion/8617/blueberry-intensified-blueberry-snuff#latest http://www.snuffhouse.org/discussion/8704/ginseng-and-tobacco-snuff-an-unexpected-pleasure-long#latest
I’ve never used powders to scent snuff but if I did I wouldn’t just mix the powder into the snuff I would dissolve it in water and add that to the snuff.
@fredhanna do you have a good source for these powders?
Sure thing @chefdaniel. The blueberry and cherry powders can be obtained at: http://www.nuts.com. The Ginseng powder can be bought at Amazon at the link below: http://www.amazon.com/NuSci-Ginseng-Standardized-Ginsenosides-Vitality/dp/B00AVO3LLK/ref=sr\_1\_2?ie=UTF8&qid=1397610620&sr=8-2&keywords=ginseng+powder AND if you ever get around to adding that heavy cream powder to snuff, I would be very interested in hearing how it turned out. Also, I have had some powdered cocoa (with no sugar) laying around unopened for a couple of months now but have not used it yet. If you try the cocoa with snuff, please share your results with that as well.
Im not sure about dry additives, besides malic acid, or dextrose. But I have a bunch of liquid flavorings for e liquids, most of them are mixed with propylene glycol, but some are pure food grade essential oils, like loranes. Any opinions on what a few drops would do to your snuff or should I just try it one night on a couple grams of something bland. Then mixing it up pretty good, it maybe a way to rehydrate and re-flavor some dry snuffs too. Anyway ive been thinking about doing it for a few weeks, I will post again if anything works out. Any opinions will be great.
@coreymillia many snuffs are made with food grade essential oils and a small percentage of propylene glycol. IMHO you’re on the right track. I’ve done the same in an effort to tame Scotch snuff and add a new flavor dimension. The PG is safe. If it weren’t for the appropriate use of PG we wouldn’t have ice cream, among other essentials to a happy productive life. I’ve come to the opinion that if you can stuff it in your oral cavity you can snuff it in your nasal cavities with no downside. Since starting this thread I’ve hoovered up a few grams of instant espresso, cocoa, butter powder, cream powder and some powdered juices and fruits. I ain’t dead. Yet. I think the massive amounts of Scotch snuff I used as a base will kill me quicker than dry additives.
@coreymillia many snuffs are made with food grade essential oils and a small percentage of propylene glycol. IMHO you’re on the right track. I’ve done the same in an effort to tame Scotch snuff and add a new flavor dimension. The PG is safe. If it weren’t for the appropriate use of PG we wouldn’t have ice cream, among other essentials to a happy productive life. I’ve come to the opinion that if you can stuff it in your oral cavity you can snuff it in your nasal cavities with no downside. Since starting this thread I’ve hoovered up a few grams of instant espresso, cocoa, butter powder, cream powder and some powdered juices and fruits. I ain’t dead. Yet. I think the massive amounts of Scotch snuff I used as a base will kill me quicker than dry additives.
Nice, there is a margarita flavor that really seems like it would make a really good snuff I’m going to try it now… Okay, I did a quick test using some WOS Lemon & Lime. First I took 1g. of WOS and added .05g. Lorann’s lime oil. Then shook it up. It mixed well immediately and the snuff was intense, almost too over powering. I did enjoy it. Next, I took another gram of WOS and added .1g or 5 drops of a brand I think called Flavor Art or West…Its put away now and can not remember. But it is a margarita flavor I vape, its not a oil but PG flavor. It had no noticeable effect and did not mix too well (chunky). So ill let it sit and see how it hydrates together. Both definitely moistened up, the latter much more. So, Ill post again when I try something new, since there are about 50 food flavors in my collection. But initially the Lorann’s is very potent and aromatic and would highly recommend trying it if you can’t find a dry additive you are looking for.
it’s easy to over-do the essential oils, they’re potent. I cut a q-tip in half, slightly moisten the end with essential oil, and stand it up in a partially filled small bottle of snuff and let the scent infuse the snuff over the course of a week or so.
coreymillia and Mouse: Good stuff! When I was still active in the culinary research field we used essential oils as our first ingredient for flavor enhancement, then on to 100% Natural flavors. I make my own essential oils now unless I can’t find them cheaply enough. Mouse is correct: a little goes a long way. I use a similar technique, but only because I have some RYO filters kicking around. I do the same’ slightly moisten the end and then let the oil scent the snuff; too much oil and you’ll end up with a weapons grade schmalzer. Basement Shaman has a similar technique with the Q-tip that he used with orange oil. I copied his idea to fix some GH Dry Orange; worked like a charm! Cheers
Some results are in. I used Top Dry Scotch snuff because I have tons of it. Sorry about the long post. Cocoa: I used Dutch Black Cocoa from King Arthur Mills @1%. Not bad. No sweetness at all and the drip was bitter, so some sugar is in order, or a sweet scotch snuff. Instant Espresso: Not very good. I’ll stick to my chemistry solutions. I used Medallia d’Oro @1% Vanilla Powder: From Nielsen-Massey; YUMMY! Used 2% Maple Sugar: From Coombs Family Farms. Ditto. Used 1% Spray Dried Cream: I forgot the vendor. Used at 3%. Damn Good. Will up to 5% and see what happens. Spray Dried Butter: WOW! I did in 1% increments and landed on 5% for flavor. Added benefit…it really tamed the bite of the base snuff. Fruit Powders: Spot on. A little sneezy @3%, but .75% grapeseed oil took care of that. Coffee: Complicated is putting it lightly. Some of the flavor compounds in coffee are soluble in water, some in alcohol, some in oil. First step was to crack, not grind some very dark espresso beans and soak in 151 Rum at 2:1 by volume for a week at room temp. Strain. Second Step: Same beans and Grape Seed oil at 2:1 by volume. Cooked in crockpot for 36 hours on low. Strain. Third Step: Same beans and cold water at 5:1 by volume. Steeped for 10 days. Strain. Toss the beans in the compost pile. I reduced the water and alcohol versions over low heat to a light syrup. Now I’m playing around with percentages of each to find the best balance. I’m using my stash of Cafe Royal as a benchmark. I’m switching to Natural snuff as the base. Looking forward to a Cafe au Lait snuff. Cheers