Very interesting thread indeed.
The zamal I got here is supposed to be keep in banana leaves for a while, and I guess put underground from what I’ve heard. but I think the method varies on the location.
Some also let the plant dry on itself without cutting it, but I am not sure of the extent of this practice.
The taste, smell is greatly affected as I grew the same seeds myself without any type of cobing just normal jar drying the difference is huge.
Smell of traditional Malagasy zamal is very woody, forest, ground it’s pleasant and the effects are very energizing while giving a good hit first . I smoked it everyday for years, for the mornings it’s great.