How to cook ayahuasca

If you’re curious about how to cook Ayahuasca, this traditional drink, this guide will walk you through the steps in a simple and easy-to-understand way.

Understanding Ayahuasca Ingredients

The ayahuasca brew consists of two primary ingredients:

1. Ayahuasca vines – This vine acts as an MAO inhibitor, allowing DMT to be orally active.

2. Chacruna leaves –  (or an alternative DMT-containing plant) – This provides the ayahuasca DMT, which is responsible for the visions and altered states of consciousness.

How to Cook Ayahuasca: Step-by-Step 

Preparing ayahuasca is a slow and careful process. It requires patience and attention to detail to ensure the brew is both effective and safe.

Ingredients You Will Need:

• 50g Banisteriopsis caapi (shredded or powdered)

• 25g Psychotria viridis (or a similar DMT-containing plant)

• 3 liters of water

• A stainless steel or ceramic pot

• A wooden spoon for stirring

Cooking Instructions:

1. Boil the Ayahuasca vine: Place the shredded Banisteriopsis caapi into the pot and cover it with water. Simmer gently for 3-4 hours, stirring occasionally.

2. Add the Chacruna leaves: After the first boil, add the Psychotria viridis to the pot. Let it simmer for another 3 hours, ensuring the water doesn’t evaporate completely.

3. Strain the Liquid: Use a fine mesh strainer or cheesecloth to separate the plant material from the liquid. Keep the liquid in a separate container.

4. Repeat the Process: Repeat steps 1-3 at least two more times with the same plant material. Each time, combine the extracted liquid into one batch.

5. Reduce the Brew: Simmer the collected liquid until it reduces to a manageable dose (typically about 100-200ml per serving).

6. Cool and Store: Once cooled, store the ayahuasca brew in a glass bottle and keep it refrigerated if not used immediately.