Snuff Recipes

125 snuff recipes from members of the Snuffhouse forum, from simple blends of snuffs you already own to making your own from leaf.

Read this first. We haven't tested these recipes and make no claims about their safety. Some use heat, strong essential oils or liquids made from tobacco, so wear gloves and keep the ingredients off your skin. Start with small amounts and stop if anything seems wrong.

These recipes are for making nasal snuff only. Don't put it in your mouth.

Blending

31 recipes
base blend6 Photo house blendThree Indian snuffs from 6 Photo, mixed into an easy all-day snuff.Beginner3 ingredients2 stepsbase blendChristmas blendA festive blend that took a while to perfect, made 3 g at a time on a sweet, piney base.Beginner4 ingredients2 stepsbase blendCitrus SP: Viking Blonde with Queens Extra StrongViking Blonde is bland on its own, so this cuts it with Queens Extra Strong. The Blonde's aroma comes through more in the mix.Beginner2 ingredients1 stepscentingCoffee and orange Kendal BrownKendal Brown with a coffee scent, mixed with an Indian snuff already scented with orange.Beginner3 ingredients4 stepsbase blendCrazy Fruit, Crazy SP and Crazy Toast blendsThese "crazy" blends mix a whole family of similar snuffs in equal parts. The idea came from Roderick's Crazy George, and the blends get better after a few weeks.Beginner3 ingredients4 stepsbase blendFribourg & Treyer Bordeaux homageThe original post says today's Bordeaux is too perfumed to resemble the one Fribourg & Treyer made, and that F&T mixed their Princes with their own SP. This blend of Wilsons snuffs, suggested by Professor Phillips Griffiths, follows the same idea.Beginner2 ingredients1 stepbase blendFruit punch and soft-serve mixesTwo mixes. The fruit punch started as a joke and grows on you as it settles. The soft-serve is plain chocolate and vanilla.Beginner2 ingredients2 stepsbase blendFruity brandy and menthol blendA mix of two Toque snuffs and a Silver Dollar, aiming for fruit, brandy and menthol.Beginner3 ingredients1 stepbase blendGarrett and Willie Pete strong mixWillie Pete is hard to take on its own, but it boosts the strength of anything it's mixed with.Beginner2 ingredients1 stepbase blendGriff's SnuffThe favourite mix of Professor Allen Phillips Griffith, often quoted on Graeme's old snuff site.Beginner2 ingredients1 stepbase blendGrunt, Garrett and chocolate blendAn everyday blend, used for a couple of weeks at 2 to 4 g a day.Beginner5 ingredients2 stepsscentingLemon and mint revival blendA way to use up old, dried-out tins: mix them and freshen the lot with lemon. The amounts are rough.Beginner6 ingredients3 stepsscentingLicorice-boosted plain snuffSD Licorice is so strongly scented that a tiny amount turns a plain snuff into nose candy.Beginner2 ingredients2 stepsbase blendLightly scented plain snuffKeep several plain snuffs in bulk and scent them lightly by mixing in a stronger scented one.Beginner2 ingredients2 stepsmenthol and mintMellow menthol from a menthol snuffIt takes surprisingly little menthol snuff to give a plain snuff a gentle cool edge.Beginner2 ingredients2 stepsmenthol and mintMentholated schmalzler blendTwo mixes built on Pöschl Perlesreuter.Beginner2 ingredients1 stepbase blendOpen and clean house blendAn everyday base mix, aimed at an open, clean feeling. The menthol builds slowly over time, even from just two taps.Beginner5 ingredients1 stepbase blendPeanut butter and bergamot blendA clear-out of some tins, thrown together to make about 10 g.Beginner1 ingredient1 stepbase blendPrinces, Irish 22, Rose and Latakia mixThe last of a tin of F&T Princes Special, tweaked with three other snuffs.Beginner4 ingredients1 stepbase blendRevived Babaton blend with grapefruit and CheetaAbout 3 g of dried-out Babaton Blue, rescued by soaking and then blended with drier shop-bought snuffs until the moisture came right.Beginner5 ingredients4 stepsbase blendRose, Radford and Whisky and Honey blendsTwo blends for Wilsons snuffs.Beginner2 ingredients1 stepbase blendSP Extra and Seville menthol blendsTwo blends of shop-bought snuffs, each lifted with a little menthol. The smaller amounts are measured in bumps (small scoops).Beginner2 ingredients1 stepbase blendSternecker with Garrett ScotchA little American Scotch added to a German snuff for more strength.Beginner2 ingredients1 stepbase blendStretching F&T Morocco with Toque QuitThe last of a stock of the discontinued Fribourg & Treyer Morocco, mixed with Toque Quit. The two match in grind and moisture.Beginner2 ingredients1 stepbase blendStrong one-gram blendMixed by weight on a scale, this 1 g blend is strong in nicotine, with a menthol, whisky and honey scent.Beginner4 ingredients2 stepsmenthol and mintSupernova: Dholakia White and HedgesA summer mix of the strongest-nicotine snuff to hand with the strongest menthol.Beginner2 ingredients1 stepbase blendToque floral garden blendA floral mix of six snuffs, built mostly on Toque Rose and Vanilla.Beginner6 ingredients1 stepbase blendToque Original and Lavender blendSomething more floral, in the direction of Tom Buck, made by mixing two Toques.Beginner2 ingredients1 stepbase blendToque Quit and SP Extra blendToque Quit is a little flat on its own and Toque SP Extra a little too strongly scented, so this mixes the two.Beginner3 ingredients2 stepsbase blendWhite Elephant and SP No.1 blendA favourite everyday mix.Beginner2 ingredients1 stepbase blendWild berry mix with camphor and cloveThe camphor and clove give the berries a sharp edge.Beginner4 ingredients2 steps

Customising

33 recipes
scentingAdding camphor with camphor spiritA way to give any snuff a camphor note, using camphor spirit (Spiritus Camphoratus) from a pharmacy. It's sold at 2% and 10% strength.Intermediate2 ingredients2 stepsscentingBergamot-scented LA NaturalSix Photo LA Natural scented with bergamot oil, added straight to the snuff.Beginner2 ingredients2 stepsscentingChilli-scented Scotch snuffAn unusual blend that gives Scotch snuff a chilli aroma, and a bit of nose burn, without the chilli touching the snuff.Beginner4 ingredients3 stepsscentingChocolate and hazelnut revival for a flat schmalzlerThis brings an old schmalzler that has gone flat back to life with natural chocolate and hazelnut extracts and a splash of rum. Take a pinch first and note what's missing (chocolate, nuttiness, wood or molasses) and whether it's too dry.Intermediate5 ingredients9 stepsmenthol and mintEucalyptus boost for a menthol snuffA quick way to perk up a menthol snuff that's gone dull, by adding eucalyptus oil straight to it.Beginner2 ingredients3 stepsotherGhee-softened MadrasA few drops of ghee (clarified butter) make MG Madras easier to take.Beginner2 ingredients2 stepsscentingGinger-scented snuffA way to add ginger without overdoing it: start tiny, test, and build up.Beginner3 ingredients3 stepsmenthol and mintHedges-style menthol and eucalyptusA home version of Hedges L260, which on its old formula held 4.5% menthol and 4.5% eucalyptus oil.Intermediate4 ingredients3 stepsscentingHerbal tea bag scentingA herbal tea bag gives a Scotch snuff its aroma without drowning out the Scotch.Beginner3 ingredients2 stepsscentingHomemade chocolate flavouringIn tests on tobacco, baking extracts carried better than candy flavour oils. Watery fruit flavours like raspberry and cherry hardly came through, while orange and aniseed did well. This homemade chocolate flavouring also worked.Beginner3 ingredients4 stepsmoist and fermentedHomemade schmalzler with edible oilA quick way to turn a dry snuff into a schmalzler (an oiled German-style snuff), using a refined edible oil, clarified butter or ghee.Beginner2 ingredients2 stepsscentingHoney powder snuffA honey scent from granulated honey crushed to a powder. It's a starting ratio to test.Beginner3 ingredients4 stepsscentingHot toddy lemon and whiskey snuffGarrett sweet snuff scented like a hot toddy, with fresh lemon zest and, if you like, whiskey.Beginner3 ingredients3 stepsscentingJasmine-scented snuffA way to make something like Six Photo Motia, which is probably scented with Arabian jasmine. Any plain snuff works as the base.Beginner2 ingredients2 stepsmenthol and mintJuniper and menthol toast mixThree shop-bought snuffs blended and lifted with juniper, eucalyptus, lavender and a little menthol.Intermediate6 ingredients4 stepsbase blendLatakia snuff with Viking BrownGround Latakia pipe tobacco blended with a Scotch-style snuff.Beginner2 ingredients3 stepsscentingLavender revival for a dried-out mentholA drop or two of lavender oil brought a dried-out tin of WoS Singleton's Super Cool back to life and scented it.Beginner2 ingredients3 stepsmenthol and mintMadras menthol and eucalyptus (a Hedges substitute)A way to get close to Hedges L260 without the cost of importing it, worked out with help from the forum. It starts from NC Madras, an Indian snuff.Beginner3 ingredients3 stepsscentingMasala spice mix for scotch snuffA warm spice blend for brightening a scotch snuff.Beginner6 ingredients2 stepsmenthol and mintMild peppermint and mentholA gentle mint, comparable to Taxi Green, using roughly the amounts of menthol and peppermint that go into flavoured snus.Beginner3 ingredients2 stepsotherMoistening snuff with rum or whiskyA dried-out snuff comes back with a little rum or good whisky. It works with any style and changes the flavour only slightly, and usually for the better.Beginner2 ingredients3 stepsscentingOrange peel revival for dry coarse snuffOrange peel scents and moistens a coarse snuff that has dried out, and it's quick: a bone-dry Icelandic neftóbak came back to life in two hours this way.Beginner3 ingredients3 stepsscentingOrange-peel snuffboxA snuffbox made from cured citrus peel, where the oil left in the skin scents the snuff kept inside. Two boxes made from oranges, one holding 10 g and one 25 g, gave plain snuff a clear orange scent.Intermediate3 ingredients5 stepsscentingQueen's Snuff (1850 recipe)A lavender, lemon and bergamot scent from Henry Beasley's The Druggist's General Receipt Book (1850), converted to modern amounts.Beginner4 ingredients2 stepsotherReviving a dried-out rusticaThis brings an old Russian rustica back to the moisture it was sold at, about 25%. These amounts are for 7.5 g of dried-out snuff.Intermediate3 ingredients4 stepsotherReviving a dry Schmalzler with gheeWater won't bring back the fluffy texture of a Schmalzler that has dried out. Schmalzlers are made with clarified butter, and ghee (Indian clarified butter) does the job well.Beginner2 ingredients2 stepsscentingRose petal Paris snuffA home version of an old recipe for "gros grain" Paris snuff, which mixed French tobacco and Virginia stalks with powdered rose leaves. The amounts are an estimate for a modern stand-in, and the original post doesn't say whether they were tested.Intermediate6 ingredients4 stepsmoist and fermentedSalted, slow-cooked snuffA snus method adapted to darken and salt an old Bruton snuff, aiming at something like a black rappee.Advanced3 ingredients3 stepsscentingScenting snuff with a whole tonka beanAn easy way to give a plain snuff a tonka scent: drop in one whole bean and wait. You don't need to grind the bean or buy an extract.Beginner2 ingredients3 stepsscentingSherry-scented snuffA way to recreate WoS Sherry with a concentrated sherry food flavouring, the kind sold for cake decorating.Intermediate3 ingredients3 stepsscentingTeabag-scented snuff: pumpkin pie and orange spiceScent a dry, fine snuff such as W.E. Garrett by sealing it in a jar with spices tied up in a teabag, so none of the spice ends up in the snuff. Here are two versions.Beginner4 ingredients4 stepsmenthol and mintThird Eye: juniper, camphor and mentholA cooling camphor and menthol blend added to a plain snuff, named after the "third eye" because of where the cooling lands.Intermediate5 ingredients3 stepsscentingWatermelon sweet snuffStoker's Sweet flavoured with a single drop of watermelon flavour oil.Beginner2 ingredients3 steps

Making from scratch

46 recipes
base blendBasic salt and soda snuffA simple starting recipe adapted from one by the snuff maker Jaap Bes. It turns plain tobacco flour into snuff with water, washing soda and salt.Beginner4 ingredients3 stepsscentingBergamot snuff from cigarillosAbout ten dried-out Panter Blue cigarillos, ground into 3.4 g of tobacco flour to make a small bergamot snuff.Beginner5 ingredients4 stepsmoist and fermentedBest Parisian rappeeA rappee for 100 g of tobacco, from the forum's thread of old recipes. It needs dark leaf tobacco, a wine sauce and time to ferment.Advanced7 ingredients4 stepsmoist and fermentedBrandy, sherry and honey rusticaToque rustica leaf soaked in a brandy mixture for two days, dried in the sun and then ground.Intermediate6 ingredients5 stepsscentingButterscotch snuffMade as a 10 g test batch on a homemade mix of burley, Virginia and Turkish leaf. Of all the flavours tried this way, this one came out best.Intermediate2 ingredients4 stepsbase blendCigar snuff with Pusser's rumA damaged Cuban cigar turned into snuff using the basic recipe from the forum's "Snuff making 101" thread, with a little Pusser's rum added the next day.Intermediate5 ingredients3 stepsmoist and fermentedCoarse Samsoun snuff with salmiakA small 11 g batch of coarse snuff from Orient Samsoun leaf, with soda ash and salmiak (ammonium chloride). It turned out a favourite.Intermediate4 ingredients3 stepsbase blendDry cigar snuff with wood ashA Don Tomas Churchill cigar, ground and mixed with ash from a wood-burning masonry stove. One part ash to four of tobacco gives it a big nicotine kick.Intermediate3 ingredients4 stepsbase blendFast three-day snuff ratiosStarting ratios for a fast snuff that's enjoyable after about three days, worked out over many batches. Every figure is a share of the finished snuff's weight.Intermediate4 ingredients4 stepsmoist and fermentedFermented Longhorn fine-cut snuffLonghorn fine-cut has an odd taste when sniffed straight from the tin. A short, warm ferment fixes it.Advanced3 ingredients5 stepsbase blendFine, low-moisture snuff in the Santa Caterina styleA fine snuff with low to medium moisture, comparable to Santa Caterina. The amounts below make 10 g.Intermediate6 ingredients3 stepsmoist and fermentedFour-leaf snuff fermented with toasted oakA first homemade snuff: four leaf tobaccos, moistened by soaked oak cubes and warm-fermented overnight. It's like Kendal Brown, with more depth and a finer grind.Advanced8 ingredients8 stepsscentingGardenia-scented dark fire-curedIndonesian dark fire-cured Virginia, leaf and stem milled together, scented with gardenia oil.Intermediate2 ingredients3 stepsbase blendGolden Virginia snuff with port or coffeeA go-to for shop-bought tobacco: Golden Virginia rolling tobacco, dried, ground and moistened with port, coffee or both. It works with odds and ends of tobacco too, from whole leaf to old cigars.Beginner2 ingredients4 stepsscentingGround Copenhagen with clove or bergamotA can of Copenhagen Long Cut (a moist dipping tobacco) turned into a nasal snuff scented with clove.Beginner2 ingredients4 stepsbase blendHand-ground Virginia leaf snuffA first homemade batch, made from orange Virginia leaf ground by hand in a mortar. A 20 g batch takes about an hour, and most of that is grinding.Beginner4 ingredients4 stepsmoist and fermentedHannover snuff (an old German recipe)An old German recipe, scented with yellow sweet clover and fermented with salmiak and potash. It came to Snuffhouse from Jaap Bes, head miller at the Molens de Kralingse.Advanced7 ingredients4 stepsbase blendHigh-pH potash snuffA simple recipe for a snuff with a high pH, which makes nicotine uptake more efficient. It works out at about pH 10. The recipe was posted untested.Intermediate4 ingredients2 stepsbase blendHome-ground Toque rustica with bicarbonateA first snuff: Toque rustica leaf ground in a coffee grinder with a touch of bicarbonate. It scored 3 out of 5, as a baseline to improve on.Beginner2 ingredients2 stepstoastHomemade Firedance flake snuffWhen Firedance snuff was hard to find, this homemade version from Firedance Flake pipe tobacco filled the gap. Side by side with a fresh tin, it had a richer scent and a much stronger nicotine hit.Intermediate1 ingredient5 stepsbase blendLight bicarbonate for Thuoc Lao leafWhen grinding Toque Thuoc Lao into snuff, use only a little bicarbonate, less than other snuffs need. Too much gives it a harsh burn.Beginner2 ingredients1 stepbase blendMoroccan nefha with wood ashA traditional Moroccan homemade nefha, as shown in a video. It makes a fine, dry snuff.Intermediate3 ingredients2 stepsbase blendNeffa-style snuff with wood ashThis starts as a plain Scotch-style snuff made from Pöschl Pueblo Yellow rolling tobacco, and a little wood ash brings it closer to North African neffa. It makes a 10 g batch.Intermediate5 ingredients4 stepsmoist and fermentedOld Scotch snuff with potash and salmiakAn old recipe for Scotch snuff made from stems and smalls, found on a Polish snuff forum and tried. It makes a very strong, ammonia-rich snuff with a lively burn.Advanced5 ingredients4 stepsbase blendPerique snuff from cigarettesEight or nine American Spirit Perique cigarettes, emptied and ground into 4.6 g of tobacco flour, and left unscented because perique is distinctive enough on its own.Intermediate4 ingredients3 stepsbase blendPeterburg snuff (19th-century Warsaw)This was the best-selling snuff of the Union factory in Warsaw in the second half of the 19th century. The recipe comes from a Russian blog, translated for the forum. It's made from rustica (mahorka) and uses a lot of alkali.Advanced6 ingredients4 stepstoastPlain home toast from burley leafA one-ingredient snuff: toasted leaf, ground and sifted, with nothing added. A Ukrainian burley called Spectr works well.Beginner1 ingredient3 stepsbase blendPlain snuff from rolling tobaccoA plain snuff made from a pouch of roll-your-own tobacco, such as Pöschl Pueblo. These amounts make 10 g of fine-to-medium, medium-moist snuff.Beginner4 ingredients3 stepsbase blendQuick coarse, moist plain snuffA fast, no-fuss coarse snuff, ready as soon as it's mixed. It works in the nose or the mouth.Beginner4 ingredients2 stepsscentingRotterdam bergamot, clove and lemon snuffAn old Dutch "odour" snuff from Rotterdam, passed on by the professional snuff maker Jaap Bes. It scents tobacco you've already ground.Beginner4 ingredients4 stepsbase blendRum and coffee snuffA home snuff its maker has made dozens of times. Raw rustica leaf was the preferred base, though whole batches made from old cigars and rolling tobacco also turned out well.Intermediate4 ingredients6 stepsscentingRum and tonka homemade snuffAn original recipe, made from additive-free rolling tobacco and a cigar.Intermediate4 ingredients4 stepstoastRum-toasted Virginia and perique snuffA toast made from American Spirit Perique cigarette tobacco, a Virginia with a little perique and no additives. One cigarette gives only about a gram of snuff.Intermediate3 ingredients5 stepsbase blendRustica booster powderA way to add nicotine to a snuff: make up a batch of alkalised rustica powder, then blend in a little at a time.Intermediate4 ingredients2 stepsbase blendSimple salted leaf snuffAbout the simplest snuff you can make: leaf ground with a little salt, then sifted. This batch used 4 g of leaf and stems, most likely a Virginia.Beginner2 ingredients2 stepsbase blendSmoked salt plain snuffSmoked salt in place of ordinary sea salt, tested over five batches in a row. It adds a faint smoked, savoury note and makes even a fresh batch enjoyable straight away.Intermediate5 ingredients2 stepsmoist and fermentedSpanish Folly: brandy and honey rusticaA rustica blend, flavoured with Spanish brandy and local honey and kept warm while it changes. It starts out mealy and mild and turns dark and rich.Advanced5 ingredients4 stepsmenthol and mintSpearmint and menthol rusticaA first homemade rustica, a moist nefha-style snuff. The dried leaves sit in a container with fresh spearmint first, and a little menthol goes in as well.Intermediate4 ingredients5 stepsbase blendStarter neffaA small first batch of Moroccan-style neffa. Start at 4% sodium carbonate and adjust from there.Beginner3 ingredients3 stepsmoist and fermentedSteam-cured snuff from homegrown dark leafDark tobacco (the TA71 and DF911 varieties), grown and cured at home over two years. The leaf was stalk-cured for 10 months, then aged whole in boxes for another 3.Advanced5 ingredients8 stepstoastToasted Virginia gold snuffA member's recipe for CC Virginia gold flour, adapted to measure by volume.Intermediate4 ingredients4 stepsmoist and fermentedTonka bean fermented snuffA 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.Intermediate6 ingredients6 stepsscentingTwice-brewed Scotch plain with bergamotMade from American Spirit rolling tobacco (the light blue pouch). It's brewed twice: the coarse part of the grind is boiled into a dark tea, and that tea moistens the fine part, which then brews again in a sealed jar. It makes about 10 g.Intermediate5 ingredients5 stepsbase blendVirginia and Latakia smoky snuffLatakia ground on its own makes a harsh, one-note snuff, because it's a condiment leaf meant to go into a blend in small amounts. Mix a little into a Virginia instead.Intermediate2 ingredients2 stepsmoist and fermentedWine-cured Parisian rappee (a 19th-century recipe)A 19th-century recipe that went by the name Best Parisian Rappee. The snuff is cured with wine. The amounts are for 100 g of coarse whole-leaf flour, ground with the midribs left in.Advanced5 ingredients4 stepsmoist and fermentedWoodruff fermented burley snuffA take on the Hannover-style recipe, made with burley leaf and woodruff in place of sweet clover. Both plants get their scent from coumarin.Intermediate5 ingredients5 steps

Techniques

15 recipes
techniqueBlending snuffs through a sieveA way to blend two snuffs evenly, which also evens out a coarse grind and a fine one.Beginner1 ingredient3 stepstechniqueDrying, grinding and sieving tobaccoNotes on the basic steps behind most snuff: drying the leaf, grinding it to flour, sieving it and bringing it back into moisture.Beginner2 ingredients5 stepstechniqueFermenting, darkening and toastingA guide to the three heat treatments that change a snuff's colour and flavour.Advanced3 ingredients3 stepstechniqueIndirect scenting with peel, herbs or coffee beansA no-contact method: the scent sits in the same sealed container as the snuff but never touches it.Beginner2 ingredients4 stepstechniqueMaking a slaked-lime snuff strongerA fix for a snuff that's too mild. The batch in question was about 78% tobacco, 16% water, 3% slaked lime and 3% salt, and 3% alkali only gives low to medium strength.Intermediate2 ingredients3 stepstechniqueMentholating any plain snuffTwo ways to add menthol to a snuff you already have. Crystals in the tin give a mild result. Dissolving them in alcohol gives a stronger, more even one, which is how manufacturers are said to do it.Intermediate4 ingredients4 stepstechniqueOiling a snuff for an easier pinchA little fat or oil makes a fine, dry snuff much easier to take, especially a very dry white snuff.Beginner2 ingredients3 stepstechniqueOne drop of water for easier pinchesA fix for any fine snuff that's hard to pinch, such as a scotch, a toast or a fine white. A single drop of water makes it much easier to take.Beginner2 ingredients2 stepstechniqueRehydrating a dried-out snuffHere are ways to bring back a snuff that has dried out in storage. Drops of water work straight away and the other three take a night. A dried snuff tastes stronger, probably because the alkalisers make up more of what's left, so putting the water back should bring back its usual strength.Beginner3 ingredients4 stepstechniqueRehydrating dried snuff by weightA method for putting back exactly the water a snuff has lost: weigh it, work out what's gone, and add that much.Beginner2 ingredients4 stepstechniqueSalvaging a gritty schmalzlerA fix for a schmalzler that has dried out and gone gritty.Beginner3 ingredients5 stepstechniqueScenting snuff with essential oil on cottonTobacco picks up smells easily, so you can scent a snuff with very little oil, or with none in the snuff at all. Put the oil on a piece of cotton, seal it in with the snuff, and the scent moves across on its own.Beginner3 ingredients4 stepstechniqueScenting snuff with essential oilsA guide to adding essential oils and menthol to a plain snuff, thinned first in food-grade ethanol.Intermediate4 ingredients3 stepstechniqueScenting with food-grade extract or peelTwo easy ways to add flavour: a few drops of food-grade extract mixed straight in, or peel left in with the snuff.Beginner2 ingredients2 stepstechniqueSpray-on washing soda methodA way to add sodium carbonate to home-ground tobacco: dissolve it, spray it on evenly, then bake the flour dry.Intermediate3 ingredients7 steps