Khat or Catha Edulis originated in Ethiopia and afterward spread to Uganda, Kenya, Congo, Arabia, Tanzania, Zambia, Zimbabwe, and South Africa. In Yemen, Khat was used way ahead of coffee was in use.
History of Khat
Sir Richard Burton once recommended that Qat was beforehand introduced to Yemen from Ethiopia while the 15th century. For the ancient Egyptians, Khat was a “divine food” which had the capability of releasing divine humanity. The native accepted description of Khat dates back to an 11th century book on pharmacy titled Kitab al-Saidana fi al-Tibb,.
In 1854, a writer from Malay, Abdullah bin Abdul Kadir mentioned the tradition of Khat chewing prevalent in Al Hudaydah in Yemen.
What is khat?
Khat contains the alkaloid Cathine (d-norisoephedrine), Cathinine along with Cathidine. Khat is also rich in ascorbic acid, which is a very good antidote to amphetamine-type compounds. In animals too, Khat produces some excitement and increases motor activity. In human, it produces a feeling of liberation, exaltation and laughing.
How does it feel?
In the in the beginning 60′s it was made public that about 80% of the society of Yemen takes Khat. On first chewing, the initial reaction is not so pleasant with lassitude, epigastric pain, dizziness and tachycardia. Be that as it may, suddenly a good and pleasant feeling replaces these initial feelings and becomes more euphoric and immense feeling of excitement. At intervals, Khat is also said to produce the feeling of sleepiness, depression and finally deep sleep. In very rare cases, subjects become aggressive.