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Preparation of Ayahuasca

The many different species of the Banisteriopsis Caapi (known as yage or yaje in Colombia, caapi in Brazil, and ayahuasca in Ecuador plus Peru) are amongst the main plant ingredients that are used in the preparation of the famous ayahuasca drink. The drink  was originally taken by the indigenous tribes of the Amazon.

The preparation of the ayahuasca drink involves choosing a variety and combination of plant ingredients. There is no exact right amount of the ingredients that one plans on using due to the different levels of potency that each plant ingredient may have. Over the years of study, there have been two known types that have been developed on the preparation of the ayahuasca drink. One is the Traditional Ayahuasca, and the other is the Ayahuasca Analogs.

The Traditional Ayahuasca is ideal for those who choose to gain spiritual and magical experience. On the other hand, the Ayahuasca Analogs is for those who choose to have a strong drug hallucinogenic experience.

Based on its name, the Traditional Ayahuasca is prepared using traditional ingredients as how they are actually prepared by the Shamans of the Amazon. The Ayahuasca Analogs use substitute ingredients or substitute plants that contain larger, if not the same amounts of the active entheogenic compounds that the traditional plants contain.

Traditional Ayahuasca

1. Banisteriopsis caapi (ayahuasca vine) mixed with Psychotria viridis (chacruna): Recommended for first time ayahuasca consumers and those with limited ayahuasca experience. Boil 40 grams of finely ground Banisteriopsis caapi with 30 grams of finely ground foliage (leaves) of Psychotria viridis.

2. Banisteriopsis caapi (ayahuasca vine) mixed with Diplopterys cabrerana (chaliponga): Recommended for advanced ayahuasca consumers. Boil 40 grams of finely ground Banisteriopsis caapi with 10 grams of finely ground foliage (leaves) of Diplopterys cabrerana.

Ayahuasca Analogs

1. Peganum harmala (syrian rue) seeds mixed with Mimosa hostilis (jurema): Recommended for advanced ayahuasca consumers. Boil 10 grams of finely ground Peganum harmala seeds with 5-10 grams of finely ground Mimosa hostilis bark.

2. Peganum harmala (syrian rue) seeds mixed with Psychotria viridis (chacruna): recommended for first time ayahuasca consumers and those with limited ayahuasca experience. Boil 10 grams of finely ground Peganum harmala seeds with 30 grams of finely ground foliage (leaves) of Psychotria viridis.

3. Peganum harmala (syrian rue) seeds mixed with Diplopterys cabrerana (chaliponga): recommended for advanced ayahuasca consumers. Boil 10 grams of finely ground Peganum harmala seeds with 10 grams of finely ground foliage (leaves) of Diplopterys cabrerana.

4. Banisteriopsis caapi mixed with Mimosa hostilis: recommended for advanced ayahuasca consumers. Boil 40 grams of finely ground Banisteriopsis caapi with 5-10 grams of finely ground Mimosa hostilis bark.

After choosing and obtaining the ingredients for the ayahuasca brew, next step is to dry and grind the plant materials to a very fine powder substance. A coffee grinder or blender may be used, but traditionally the Incans and the natives of the Amazon use the traditional mortar and pestle to reduce the finely chopped vines, seeds, leaves or plant materials to its powdered state. It is recommended that the powdered plant materials be brewed immediately in order for the brew to maintain its potency. It is also important to make sure that the water to be used for boiling the ayahuasca drink is pure distilled water with a pH level between 4.0 and 5.0. This is because some mineral water may reduce the potency of the ingredients. Some add some type of acid to reduce the pH level of the water, like the juice of a lemon.

The cooking of ayahuasca drink requires constant stirring and monitoring of the brew. With this, don’t start the boiling process if you are not ready to watch over your brew. The drink requires several separate boiling sessions until the plant materials do not change the color of the water. The first batch of boiling should take about 1 to 2 hours, then strain the ingredients out of the brew, save the water, prepare a new set of water for boiling and then continue the process until the color of the water will no longer change. Afterwards, gather the entire collection of the boiled brews and then slowly reduce the mixture to a quantity that you can drink.

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