MAGIC TRUFFLES
Psilocybe cubensis (sclerotia)
Active ingredients: psilocybin, psilocin
Like their non-psychedelic namesakes, truffles are the underground parts or sclerotia of various fungi species, the best known and first to be marketed being Psilocybe tampanensis (Philosopher’s Stones).
They were first grown commercially in the Netherlands in the mid-1990s. However, they were sold more as a novelty during what in retrospect was a Golden Age of psychedelic fungi, when a dozen varieties of fresh magic mushroom were available from the smartshops of Amsterdam.
Being scientifically ‘not a mushroom’, when the Netherlands made the sale, possession and consumption of hallucinogenic mushrooms a crime (2008), truffles remained exempt and off the list of controlled substances in the Opium Act.
While they’re a little weaker than magic mushrooms, they tend to grow with more uniformity of ingredients, which makes their dosage more reliable and predictable.
Great news for the Dutch farmers who grow them and the veritable industry of therapists, ceremony leaders and microdosing advocates who’ve emerged to cater to (inter)national demand for legal ‘conscious tripping’.
Today, many growers supply a range of truffle varieties (Mexicana, Atlantis, Pajaritos, Hollandia and Dragon), all derived from Psilocybe cubensis and with slight, subjective differences. Various distributors will also send them abroad in discrete packaging.
Of all our herbs, truffles (and mushrooms) deliver the most reliable and broadest range of psycho-activity.
Taste-wise, while better than shrooms, they’re still pretty funky, kind of nutty and tangy. But since their active ingredients are water-soluble, they blend easily in any cocktail.
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High Cocktails is the first book of its kind to bring together non-alcoholic psychoactive cocktail recipes, creatively developed by the chefs of High Cuisine in collaboration with The Bulldog.
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