Nope, sorry man. Molly isn't going to walk naked to you from your garden.
For that you need the Sassafras tree, which is used to make methylendioxyamphetamine and methylendioxymethamphetamine, IE Ecstasy.
there are other drugs that can produce a nearly identical high to XTC though.
Yes, there is process you can mix it (the extrac) with an uppers or downers or both (if you cray cray O.G.) into a powder form , let it dry activate the ingredients carefully with heat microwave or oven, then you place your powder into a pill maker compress it for seconds & let them sit again until they are solid enough. Thats how its done.
False saffron, dyer's saffron, American saffron, bastard saffron, Mexican saffron, and zaffer. In Chinese medicine, safflower flower is called hong hua; in India it is known as koosumbha.
Crocus sativus.
saffron comes from the crocus. Crocus plants have both long and short day plants.
Its the Stamen of a flower, the long thin thing in the center of most flowers. Saffron is the stamen of the Crocus flower.
Kasubha, also called chimichanga, is a dye and food colouring extracted from the safflower plant. Its similarity to saffron leads many sites to say they are the same thing, but saffron comes from the crocus plant.
taking ecstasy
Saffron is an orange-yellow. So orange with yellow would make a saffron. You would have to adjust the amount of either color to get the shade of saffron you want.
Ecstasy actually will make you lose weight. The methanphetamine in ecstasy makes it highly addictive. Unlike marijuana, ecstasy makes you not want to eat for many hours. So the more you take ecstasy, the less you'll eat.
Saffron rice is gluten free. To make Saffron rice, simply add saffron melted in warm water to your rice when it has finished cooking.
It is a spice which is grown on a crocus (saffron crocus), it is picked off the plant and can be used for milk flavouring, bread, cakes, tarts and many more
ecstasy itself doesnt make you break out, its all the sweating you do when you're rolling balls
The plant is grown in India, Spain, France, Italy, the Middle East, and the eastern Mediterranean region.