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
Nice dosage for an average sized and experienced adult: 50 gms dried Chacruna leafs.
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.)
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
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).
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