How to Roast Yopo Seeds

Yopo seeds, from the Anadenanthera tree in South America, have been prized for centuries by certain Indian tribes there. Traditionally, the seeds were roasted and used to make a snuff with hallucinogenic properties, which medicine men used to foretell the future and warriors chewed for endurance. Yopo seeds were thought to have medicinal value as well, when used in the treatment of dysentery and gonorrhea. Today, some in alternative health and spiritual circles roast yopo seeds and grind into a powder to make a legal hallucinogen.

Things You'll Need

• Frying pan
• Mortar and pestle
• Small bowl
• Slaked lime (calcium hydroxide)
• Baking soda

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Instructions

• 1

  Heat the yopo seeds in a frying pan over low heat, stirring occasionally, until they begin to puff up and pop. Use 1 to 4 seeds per serving. The heating process will take between 20 to 30 minutes.

• 2

  Remove from the pan and separate the outer part of each seed from the inner kernel. Discard the outer parts. Return the inner seeds to the pan and continue to heat on low for several minutes more, until seeds are hard and crunchy.

• 3

  Grind the inner seeds into a powder with a mortar and pestle. In a small bowl, mix two parts seed to one part slaked lime and one part baking soda. Add a few drops of water to form a paste, and mix well.

• 4

  Add the paste back into the pan and heat on low until the water evaporates and the paste dries into a powder. Grind the powder with a mortar and pestle until texture is very fine and can be inhaled.