Preparing Ayahuasca with the Banisteriopsis Caapi Vine + Chaliponga, Chacruna or Mimosa Hostilis

USING BANISTERIOPSIS CAAPI



+

EITHER CHALIPONGA, CHACRUNA OR MIMOSA HOSTILIS

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- Fill the pot with water and acidify it with the juice of one lime for every 2 liters of water (that is approximately what it takes to acidify the water to a ph5, the ideal level for alkaloid absorption) If you can, get the PH Test Paper Strips, they'll give you the exact level of acidity in the water (found in a chemical supply store)

- Add the Banisteriopsis Caapi vine (in the Amazon they use the whole vine... as we're making the process shorter, it is better to have it shredded or powdered, you can buy it in that condition) and the leaves of the Chacruna or Chaliponga, or the Mimosa Hostilis Rootbark (don't mix them! the vine plus one other ingredient is more than enough for our purposes)

- Bring the mix to a boil and once it's boiling take the fire down just to a point were the water is still boiling but the flame is not so high.

- Keep coming back every 10 or 15 minutes to move the brew until most of the water is gone and a very dark, semi-thick liquid is left.

Using Chacruna, you'll get a light brown, kinda grayish substance while Chaliponga will result in a darker brown, reddish brew. Mimosa will look brighter and even more reddish than Chaliponga (notice the powerful smell and color of it)

- Use the cheesecloth or the strainer to get the liquid into the other pot and save it. Fill the first pot with water again, acidify it again and repeat the process, using the same plant material.

Ideally, do the process a total of 3 times, always using the same plant material, the third time you'll notice that the color of the water is clearer than the previous two extractions, but you'll still get some alkaloids out of it.

- Once you have all the extractions into the second pot you can discard the plant matter (try to give it to your garden instead of throwing it in the trash) and simmer the brew / tea until very little is left. Be very careful not to burn it, keep the flame low and keep checking it every 5 minutes or so.

- Also, have in mind that the thicker it is, the least amount to swallow what most probably will be one of the horridest tasting things you've ever tasted.


Now the Ayahuasca is ready to be consumed... wait for it to cool a little, serve it in a special, ritualistic glass or mug and drink it in as few gulps as possible.

Ayahuasca, Pharmahuasca & Ayahuasca Analogues === Preparation

How to prepare traditional Ayahuasca, Pharmahuasca & Ayahuasca analogues


Ayahuasca, Pharmahuasca & Analogues preparation is an easy, but lengthy process.


Depending on the ingredients we choose to use, slight variations to the cooking method are made


Here are some easy to follow steps to prepare this sacred, ancient brew, but first, make sure to measure the dose carefully, following this chart:

Beginners - Banisteriopsis Caapi === 40 grms - Chacruna (Psychotria Viridis) === 30 grms Experienced - Banisteriposis Caapi === 40 grms - Chaliponga (Diplopterys cabrerana / Chagropanga) === 10 grms =========================================================== AYAHUASCA ANALOGUES (PHARMAHUASCA) Beginners - Syrian Rue (Peganum Harmala) === 3 to 6 grms - Chacruna (Psychotria Viridis) === 30 grms Experienced - Syrian Rue (Peganum Harmala) === 3 to 6 grms - Chaliponga (Diplopterys cabrerana / Chagropanga) === 10 grms or - Syrian Rue (Peganum Harmala) === 3 to 6 grms -Mimosa Hostilis Root === 5 to 10 grms or - Banisteriposis Caapi === 40 grms -Mimosa Hostilis Root === 5 to 10 grms

The difference between Traditional Ayahuasca and an Analogue (also called "Pharmahuasca") is simply that the traditional is the one used in Central and South America.

To prepare the brew, you will also need:

- 2 big, stainless pots (any other will get stained by the plants) - 4 or 5 small, green limes - a lot of distilled water - Cheesecloth or, easier yet, a big strainer

And now, lets move on to preparing the tea / brew...