||Start the stove in a temperature hot
enough to boil the alcohol, but not high enough to boil the water. (Given that kitchen stoves are
not precision instruments, this will involve trial and error.)
For those of you with adquate thermometers, ethanol boils at 60C, and water at 100C. You could buy grain alcohol, which in the US runs about 75% ethanol, and shorten this distillation step.
he result is concentrated Capsaicin extract, which when smoked with a vaporizer will give quite an
amazing high. It relaxes you a lot and gives you quite a nice trip.
Interesting, but I wouldn't have predicted it. "Hot pepper high" usually results from the following: Capsaicin receptors are also pain/heat receptors. Overstimulation causes the release of endorphins, the so-called "opiates" naturally made by the body. (Endorphins are also the source of the "runner's high".) I've had nearly hallucinogenic highs from ordering off the native (as opposed to Americanized) menu at Thai restaurants in Chinatown.
But in the interests of getting it right, I did a Medline search to see whether there were effects of injected (much like inhaled) capsaicin. Curiously enough...
Uragoda CG. Chilli grinding as an opening to the study of occupational lung disease. Ceylon Medical Journal. 45(4):159-60, 2000 Dec. (And we think RSI is a problem.)
In all seriousness, the literature does point to neuronal effects of injected capsaicin in rats and other experimental animals. From what I can tell, it certainly would mess with the body senses (kinesthesia, touch, temp, etc.) and with certain aspects of physiology (blood flow), all of which could be considered psychotropic. We live in a bodymind, after all.
Anyway, I was going to pooh-pooh this, but it turns out that it would probably work. If nothing else, it describes out to make a crude distiller.
(Three guesses as to who this is...)