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Tonka bean fermented snuff

Making from scratchmoist and fermentedIntermediate

From Corvus on the Snuffhouse forum, 2014

A first homemade snuff, adapted from the forum's Hannover-style recipe. A tea made from tonka beans moistens the tobacco, which is then kept warm to ferment. Ground American Spirit rolling tobacco makes the base.

Use bergapten-free bergamot oil, sold as FCF. Ordinary bergamot oil contains bergapten, which can make skin burn in sunlight.
0 of 6 steps done

You'll need Tick as you go

Equipment

Mortar and pestleFor grinding small amounts by hand, crushing salt and alkalis to a fine dust, and working scent or moisture evenly into snuff.Coffee grinderFor turning dried leaf or rolling tobacco into a fine powder.SievesFor separating fine snuff from the coarse bits after grinding.Measuring spoonsFor recipes written in teaspoons and tablespoons, and for quick additions such as salt or ground spices.Mixing bowlFor stirring liquids into ground tobacco and letting it sit while it takes up moisture.Airtight jarsFor resting snuff while it develops, and for storing it afterwards.DropperFor adding essential oils or water a drop at a time.GlovesFor handling alkalis such as sodium carbonate (soda ash), potash and slaked lime.

Method

Rest time

Seven days after salting.

Tasting notes

Sweet, with a vanilla-like note from the tonka that blended well with the oils. It felt coarser in the nose than it looked.

Notes

The temperature is hard to hold. A jar wrapped in a towel on a heating pad got as hot as 140°F (60°C). There was no ammonia smell at first, but a few days later it was there, and it burned. Wait more than a day before adding scenting oils, because they hide the ammonia. If the snuff clumps, let a little dry and grind it again. Keep sodium carbonate off your skin and out of your eyes.