Basically, I was thinking of a mild changa blend... And I'd seen the idea of using freezing ammonia to change the structure of the spice in chali... Does this work?

If the ammoniated chali IS stronger, is it strong enough that you could evap 100gm cappi tea onto it and have an effective changa??? Cuz that would be pretty awesome... Tupperware, freezer, and ammonia for the chali.... hot water for the cappi.... and a rice cooker/crockpot to combine? nice and low tek...

I guess the really big question would be DOES soaking the chali in freezing ammonia actually make it stronger?

I think it would be cool if this worked... would NOT be as strong as 1:1 spice weight at all, but could make a really mellow blend you could roll joints of and get a little happy/goofy with...

Any insights from the experienced on the chemical process with the ammonia making the spice stronger at all?