Spagyric Extracts

What is a spagyric extract?

“Let food be thy medicine and medicine be thy food.” –Hippocrates.

Another term for herbal alchemy is spagyric. We cook every day and make soup and tea, yet we don’t consider the process anything special. When people start discussing a term like alchemy, they don’t realize they do it every day, just not in a wholesome way. We cook with vanilla extract, drink alcohol, and take supplements consisting of dried herbs. What’s missing in each of these? They are not whole and complete. The vanilla extract comes from a vanilla bean, which has minerals, and the vanilla bean itself, which is no longer included in the extract. The vodka only has the spirit left of the original mixture. The dried herbs in the supplements are missing the spirit, which has evaporated. A spagyric extract is a process by which all parts are purified and then added back to each other to form a tincture whose potency is much greater, on the order of 5-25x more potent. A spagyric extract is made as follows. An herb or plant of choice is placed in high-percentage alcohol (>95%) and macerated to extract its essence for about 4 weeks. Next, the extract is poured off and saved while the solids are calcined (burned at high temperatures) to produce an ash. This ash is dissolved in distilled water, filtered, and then the liquid is recrystallized by allowing the water to evaporate off. The salts are then recombined with the earlier-saved extract to produce a very potent spagyric extract from the herb/plant of choice. Try to consider how it is that an extract formed this way is SO much more potent than simply taking the plant itself, or a typical extract of that plant. You can think of it as making ormus using the parts of the plant.