The Ultimate Ayahuasca Recipe Guide

Introduction

Ayahuasca, iowaska, ayawaska, and yage all means the same thing. It is a hallucinogenic brew that contains DMT that gives people enlightening experiences that changes lives for the better. People that have taken ayahuasca tea reported astonishing positive effects such as finding out their purposes in life, cured incurable sicknesses, and finding out the truth of the universe. Some people considered this as a drug, but we consider this as a medicine to heal the soul. The effects of this miracle tea has benefits the lives of many. One of the preparation of this plant medicine use banisteriopsis caapi and psychotria viridis. This is the traditional plant material used in ayahuasca ceremonies practiced by the Santo Daime.

Medicina is how people of South America tradition address Madre Ayahuasca. Medicine for the body, heart, and mind, through the workings of the spirit. This works by connecting you directly to the source to activate the healing process, from the core outwards. This ability to open the individual towards a dimension of shared space, with no boundary between interior and exterior is propelling love and understanding.

All recipes must contain an MAO inhibitor as well as a source of DMT. To date, experiments have been conducted only with Banisteriopsis caapi, Banisteriopsis spp., Peganum harmala, and synthetic (pharmaceutical) MAO inhibitors. But there are other MAO inhibitors in nature, such as Tribulus terrestris. Hypericin, the primary active constituent in Hypericum spp., "has been proven to be a monoamine oxidase inhibitor". Psychotria viridis and Mimosa tennuiflora have been looked at as sources of DMT, but numerous other possibilities also exist. The dosages are determined by the alkaloid concentrations in the various admixtures. As with traditional ayahuasca, most ayahuasca analogs have a thoroughly disgusting taste and are therefore generally difficult to force down (because they are forced up again from below). Chewing sliced ginger can help counteract the often repulsive taste.

What is Ayahuasca? Ayahuasca is known as “vine of the soul.” It is revered as a gate-opener towards a reality that supports many more dimensions, whereon this image is not a personal delirium but a shared knowledge of all that have explored the side effects of Ayahuasca extract. Among aficionados, it’s almost like finding the philosopher’s stone. What is usually said about this experience, is that, in a way or another, ayahuasca is the one calling you. You just have to be aware of the signs.

Mimosa (Mimosa Hostilis): A traditional entheogen, untraditionally used in Ayahuasca brews for its N,N-DMT. Mimosa have to be be brewed separately from the Caapi vine. It can be prepared in identicalmanner to the Caapi vine, only in a separate pot. After Mimosa decanted for 24 hours, a dark sludge should fall out; the sludge is responsible for most of the ill feelings and bad experiences related to Mimosa. Decant, filter through pantyhose/cheesecloth, and pour into a sterilized jar. Do not drink the sludge.

Potent and well-prepared MHRB is extremely unforgiving when it comes to dosing improperly. Very little goes a long way. Less is more, and too much light will bring panic.The spirit of Mimosa is extremely vocal about global justice issues. Lots of blues, greens, and reds, in color. No “rainforest presence,” as with leaves and vine. When approached in appropriate doses, great mysteries of body, birth, and being are readily explored. Those familiar with jungle spice will find themselves very close to home.

We will be using Mimosa Hostilis Root Bark (Powdered) and Banisteriopsis Caapi (Resin). For best practice please watch the video and read below.

Mimosa Hostilis and Banisteriopsis Caapi Recipe

Materials you will need:

• 3-4 Pots
• Measuring cup
• Vinegar
• Mimosa Hostilis
• Banisteriopsis caapi
• A whole lot of time ( 5-10 hours)

The amount we will be using as an example. You need to do simple math to find out the ratio for your recipe by using the ingredients below:

• Vinegar (60mL x 3) = 180mL in total
• Mimosa Hostilis root bark or shredded= 160 grams
• Banisteriopsis caapi resin= 150 grams of
• Water (3L x 3) = 9 Liter total
• A whole lot of time

Procedure

• 1. Put 3 liter of water in a pot. Let the water cook to 80% before boiling. Then turn it down to medium heat;
• 2. Put 60 ml vinegar apple or a white vinegar one (better if organic), but regular vinegar works just as good;

• 3. Put the plant material mimosa hostilis inside the water;
• 4. Mix all vinegar, mimosa, and water. Stir. Make sure that it is NOT boiling. You want it warm/hot. Cook it for 3 hours;
• 5. Turn off the stove, and let it get a little bit cooler and then filter all the liquid. Use coffee filter/hand towel. Press the materials till you can’t get any more liquid out;
• 6. Put the liquid and the left-over mimosa in different pots. Save both of them. Leave the liquid on the side(we need it) I want to point out that you will not have 3 L of mimosa as some of the water is evaporated. this is okay, we will be making it concentrated later anyways;
• 7. Take the leftover mimosa from the blanket/filter. Put it again in 3 liters water and put 60 mL of vinegar. Basically, doing step 1 – 6 again;
• 8. Repeat step 7;
• 9. Put all 3 pots of mimosa liquid together. Now you can throw away the solid shredded mimosa or any plant matter;

• 10. Cook it till you have around 1.5 liters. Slow cooking it to make it more concentrated;
• 11. Take the 1.5 Liter and put it in the fridge to let it cool down overnight;
• 12. Next day filter again the liquid and put the residual materials in the trash, and warm the liquid again on the stove;
• 13. Put in 150 grams of resin. Stir and mix it for 15-30 minutes or until it completely dissolves;

• 14. You should have around 1 liter left;

This is the most common ayahuasca recipe. However there are other recipes using different ingredients such as syrian rue or psychotria viridis.

Psychotria Viridis(Chacruna) and Banisteriopsis Caapi Recipe

This recipe was probably developed in Ecuador and Northern Peru. Contains N,N-DMT. Traditionally, the vine and Chacruna are placed into a pot, in alternating layers. Normally, the ratio of Caapi vine: Chacruna is 1:1. Chacruna is a powerful catalyst of transformation. Visions have included symbols of ancient language, intense presence of the forest, complete ego-death (precluded by insanity), and actual conversations with plants. A very “green” energy. The following recipe is formulated to yield a single dose.

Materials you will need:

• • 50 grams fresh Banisteriopsis caapi vine per dosage;
  • 50 grams fresh Psychotria viridis leaves per dosage;
• 1. The plants should be layered. Crush both the chacruna and caapi. Bottom layer should be P. viridis leaves, middle layer should be Caapi, then cover the last layer with P. viridis leaves. Pour just enough water to cover the plants;
• 2. The brew should be simmered for 3-4 hours;
• 3. The liquid is separated and collected. Keep the liquid in a different pot;
• 4. Using the same plant matter, fill the pot again with fresh water, and simmer for a another 3-4 hours;
• 5. The liquid is separated and collected. Keep the liquid in a different pot;
• 6. The plant matter is now discarded;
• 7. Both quantities of liquid are combined and simmer to concentrate the ayahuasca brew. This step is to reduce the liquid. You can lightly heat it to let it evaporate to the amount you want to drink;
• 8. Make sure you do not boil and over heat. As this will cause degradation of the active ingredients;

Classic Ayahuasca Analog

The following recipe is formulated to yield a single dose.

Materials you will need:

• 25 g Psychotria viridis leaves, dried and ground
• 3 g Peganum harmala seeds, crushed
• Juice of one lemon (to make acid environment)
• Enough water to boil all the ingredients (approximately 200-300 ml)

Psychotria viridis leaves and Peganum harmala seeds

Place all the ingredients in a steel pot. Slowly bring to a boil, then boil rapidly for two to three minutes. Reduce the heat and simmer for approximately five more minutes. Pour off the decoction. Add some water to the herbs remaining in the pot and boil again. Pour the first decoction back into the pot. After a while, pour out the liquid once more. Add fresh water to the remaining herbs and bring to a boil again. Remove the plant remnants and compost them, if possible. Mix together the three extracts. Carefully heat the mixture to reduce the total volume. The tea should be drunk as fresh as possible (allow to cool first), although it can be stored in the refrigerator for a few days. The effects begin about forty-five minutes after ingestion. The visionary phase lasts for about an hour.

Other recipes:

Jerumahuasca or Mimosahuasca

Connoisseurs consider this ayahausca analog to be both the most easily tolerated and the most psychoactive preparation.

• 3 g Peganum harmala seeds, finely ground
• 9 g Mimosa tenuiflora root cortex
• Juice of one lime or lemon

The crushed Syrian rue (P.harmala) seeds may be either swallowed in a gelatin capsule or mixed in water and drunk. The decoction of lemon juice and mimosa root cortex should be drunk fifteen minutes later.

Prairie Ayahuasca

This blend is especially popular in North America. Predominantly pleasant experiences have been reports.

• 3-4 g Peganum harmala seeds, finely ground
• 30 g Desmanthus illinoensis root cortex (prairie mimosa, Illinois bundleweed, Illinois bundleflower)
• Juice of one lemon or lime

Prepare in the same manner as jerumahuasca (above).

Acaciahuasca

This blend is especially popular in Australia and has been used with good success.

• 3 g Peganum harmala seeds, finely ground
• 20 g Acacia phlebophylla leaves, ground (cf. Acacia spp.)
• Juice of one lemon or lime

Prepare in the same manner as jerumahuasa (above).