A tendency to flavor Salvia Extract has increased among manufacturers. While some are adopting more sophisticated approaches, with scents uniquely tailored to survive combustion (burning of the extract) others are attempting to use regular food flavorings - a crude attempt with little chance for success -. As the industry matures, it is natural for customers to demand more product choices and features, that's why, flavored Salvia Extracts are here to stay. Nevertheless, as the first manufacturer with flavored Salvia, who first brought the concept of flavored extracts to market, we think we need to discuss the facts and myths of flavored Salvia Divinorum.
Myth: I can flavor my own Salvia at home with grocery store flavoring.
Fact: Be our guest, and get ready to fail. This kind of flavoring is made for cooking - in cookies, pies and other food of this kind. It is often alcohol-water based, which could end wiping your finely prepared, expensive extract of its active ingredient and and leave you with just organic trash. You'll not be able to make this flavoring work, other than to this point. The second you heat the flavoring, it will evaporate (when you burn the leaf), so you'll end up tasting or smelling nothing, or worse. Also, some of the grocery flavorings can be used for food - they are edible - upon combustion (burning) they may go under a chemical change that renders them dangerous to your health.
Myth: Flavored Salvia Extract tastes almost like fruit.
Fact: Unluckily not. Our flavors provide a unique combination of smell and taste that resembles certain kinds of flavors - in this case, apple, strawberry and spearmint - though you won't get a strong flavor sensation in your mouth. The flavor will cover the smoke feeling you'll get at the back of your throat with regular Salvia. In general, it will smooth the smoke, with a little bit of fruit flavor. We are currently into our second generation flavoring. Maybe in the future it's gonna be possible to give you a true "just like fruit" taste.
Will continue
Thursday, September 17, 2009
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