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Reader's appreciation:
12
The use of Banisteriopsis Caapi in this recipe is based on the premise that a) a brew of Banisteropsis Caapi and (usually) Psychotria viridis is the traditional South American brew, b) the Caapi is particularly important as traditionally the Caapi itself is considered to be "ayahuasca" while the DMT-containing plants are simply helpers, and c) and the experience it provides are smoother, safer, and "wiser" than that produced by Peganum harmala (syrian rue). Banesteropsis Caapi is less unpredictable and more controlled, a more reliable and learned teacher. After examining your...
Reader's appreciation:
7
The Lazy Mans Guide to Extracting Mimosa Hostilis Rootbark by Vortex A report and guide for a new way of extracting MHRB. Extraction Time: 1 gm in 2.5 hrs, 4 gm in 7 hr, 7.5 g total @48 hrs from Mexican MHRB Inner Root Bark Equipment: 5 Litre ceramic or stainless steel mixing bowl, stainless stell Potato masher, 2000 ml measuring cup, Large flat glass baking pan, Fan, VM&P Naphtha; hardware store, NaOH sodium hydroxide; online auction, often listed as Red Devil Lye. Foreword: This process is much simpler than all of the other DMT extraction teks for Mimosa hostilis Rootbark. All...
Reader's appreciation:
4
3-5 grams Peganum Harmala seeds crushed in two table spoons in flavored ice cream or picante salsa. I've found either of those foods will effectively disguise the rude taste where broths, soups, and other foods fail. In 15-30 min, ingest 12-20 gms Mimosa Hostilis root bark powder extract in five to six tbsp's ice cream or salsa (more if needed for taste). The admixtures have not interfered with uptake of the psychoactive ingredients or posed any tryptamine threats. This recipe and DMT/MAOI combo has yielded the most intense experiences for me with the least amount of nausea and...
Reader's appreciation:
-3
The Shuar shamans (uwishin) split a 1- to 2-meter-long piece of Banisteriopsis caapi stem into small strips. They place the strips in a pot along with several liters of water. They then add leaves of Diplopterys cabrerana, a Herrania species, Ilex guayusa, Heliconia stricta, and an unidentified Malpighiaceae known as mukuyasku. The resulting mixture is boiled until most of the water has evaporated and a syrupy fluid remains. The Kamsá, Inga, and Secoya make similar preparations. ANOTHER RECIPE This recipe circulates on the web and was probably developed from recipes used in Ecuador and...
Reader's appreciation:
-15
Nice dosage for an average sized and experienced adult: 50 gms dried Chacruna. 50 gms dried Banisteriopsis Caapi vine. *(Fresh green leaves and liana are always preferred as they seem to contain at least twice the psychoactive potency, but obviously difficult to procure in that state.)
Reader's appreciation:
-18
Wrap the caapi in a towel and break it up with a hammer until it is shredded. Powder the Mimosa hostilis with a coffee grinder or shred by hand. In one pot, put in the Mimosa, a teaspoon of vinegar, and a liter or so of water. In another pot, put in the caapi, and a similar amount of water and vinegar. Simmer for 2-3 hours or until water level gets low. Avoid boiling -- it should be just cool enough not to bubble. Speak your intentions to the brew as it is brewing; listen to the sounds it makes. Do not leave it unattended; if you need to do something different, turn off the stove....