Some native shamans also mix different varieties of Yagé –50% Yagé Tigre and 50% Yagé Cielo – with either Chagropanga or, less frequently, Chacruna (note that some Taitas use the two terms Chagropanga and Chacruna as both referring to Diplopterys cabrerana). The brew may be cooked from several hours (typically 8-11 hours), up until few days in a row (when preparing that exceptionally sweet brew that goes under the name of Miel de Yagé, i.e. “Ayahuasca honey”, which may take up to four days to be made), depending on the desired strength and concentration and on the purpose of the ceremony. Some Yagé brew has a very creamy consistency – it is, literally speaking, crema de Yagé (“Yagé cream”) – it tastes neither sweet nor bitter, and takes a long time to be prepared (well over 35 hours of constant cooking, over a traditional wood).

The choice of preparing an Ayahuasca brew made only with Ayahuasca vine cuts and Chagropanga (or Chacruna) leaves, without usually adding extra plant additives is a wise one for a twofold reason. First, Chagropanga in terms of alkaloids content, is much stronger than Chacruna, and a Yagé brew prepared with the leaves of that plant will be naturally more powerful than a brew prepared only with Chacruna. To add yet more plant additives, would make the concoction only suitable to be drank by the most experienced and senior shamans, and in special occasions only. Second, before taking Ayahuasca mixed with different plant teachers, vines and master trees, one should do a proper diet with each and every one of those plants/vines/trees (a precept often ignored by the mestizo curanderos of Peru – including those indigenous ethnic shamans who have been acculturated – who often indulge in the use of lots of different plant teachers, in the making of the Ayahuasca brew, to make it richer and more powerful).

Ayahuasca Preparations and Recipes

Machiguenga kamarampi prep
5 meters of Banisteriopsis caapi stems are pounded with a wooden club, this is layered into a large pot with 170 Psychotria viridis leaves and cooked for 2 hours; serves 10 people ingesting it over the course of several hours. -- Russo et al. 1996-1997. (According to Shepard 1998, the Matsigenka cook Psychotria leaves for 3-6 hours.)


Sibundoy biaxíi prep as explained by native informant:
Beginning in the morning, boil forty liters of water, add a pile of bark scrapings to the boiling water, and stuff the pot full of cagrupanga [Diplopterys cabrerana] leaves. At noon, throw out both the scrapings and the leaves and add the same amounts of fresh scrapings and leaves, continue to boil for another three or four hours. Again remove the scrapings and leaves, but this time, add only 12 pairs of cagrupanga (24 leaves), boiling them for two additional hours. When they are taken out, the pot is cooled and the biaxíi readied for use."

Sibundoy biaxíi prep as was actually executed by the same native informant
Late in the afternoon [a fire was started]. A cauldron with several liters of water was set to boil, and twenty-four cagrupanga leaves were added. This was left…" [while the cook went to eat]

"About 7:00 P.M. [he returned with] two liters of biaxíi left from a previous occasion. Behind the hut, he dug up `four pairs' (eight sections about 4 X 25 cm.) of the biaxíi liana. These had been buried for three weeks, to keep them fresher, he said. The sections were carefully scraped to remove all dirt from the bark [taking ~ 25 minutes] During this time the fire subsided but, when the cleaning was finished, he revived it to continue the boiling…" [for 45 min.]

Now [he] began scraping the bark from the sections of liana with a knife. This tiring process lasted about half an hour, during which time six sections were scraped down to wood. [The other two were not used nor was the wood pounded as intended prior to starting] [Around 1.5 liters of bark was obtained] "…bark scrapings were pounded…with a …stone…and appeared to be reduced to one liter…" These were placed into a bowl.

The two bottles of previously prepared biaxíi were …shaken…[and] "emptied into the bowl of fresh bark scrapings, and about half of the simmering infusion also added…" The scrapings were kneaded, rubbed and squeezed for several minutes and then thrown into the cauldron with the remaining leaf infusion. The cauldron was taken off the fire and the contents saved. The liquid in the bowl was ready for consumption as soon as cool. -- Bristol 1966

Terence's hoasca recipe:
(taken from an audiotape)
Using cv. Cielo [Plowman 6041], Clone raised by Terence.
500 grams of fresh Banisteriopsis vine
85 fresh Psychotria viridis leaves
Boil the total volume in large non-aluminum pot (interferes w/ effective).
Layer the crushed (vigoruously smashed) hoasca with the leaves.
Boil at rolling boil for 4 hours.
Pour off deep yellow liquid.
Replace with more water.
Boil 4 hours more.
Discard solid material.
Combine the 10-15 gallons and reduce to the number of doses (12-15 dose).
100 ml per dose.
Don't boil too fast or will carmelize and get thick which makes it hard to swallow.
Should remain thin.

The following recipes are taken from the Gnostic Garden's website (now defunct). They are compiled from practising Peruvian ayahuasceros
Francisco Montes Shuña
Road Iquitos-Nauta, Peru. 25 years an ayahuasquero
12 pieces of Banisteriopsis caapi,
200 leaves of Diplopterys cabrerana "Chagropanga".

The ingredients are boiled together in water for around 12 hours resulting in 750 ml of Ayahuasca brew.

Jhomber Davila
Requena, Peru. 12 years an ayahuasquero
8 pieces of Banisteriopsis caapi vine "ayahuasca" approximately 30 cm long and 10 cm in diameter ,
1 1/2 leaves of Psychotria viridis "Chacruna",
12 leaves of Brunfelsia grandiflora "Chiric sanango".

All the ingredients are boiled together in 40 liters of water for the duration of the day. The resulting liquid is reduced down to 1 1/2 liters of Ayahuasca drink.

Jose Padilla
Iquitos, Peru. 52 years an ayahuasquero
1 Kg (fresh weight) of Banisteriopsis caapi vine,
50 leaves of Psychotria viridis.

The ingredients are boiled in 25-30 liters of water for 2 hours, the extract is then poured into another container and more water is added to the original herbs for another decoction lasting 2 1/2 hours. This process is repeated one more time before all the extracts are then combined and evaporated on a low fire until 1 1/2 liters of Ayahuasca drink remain. In all the entire process takes 12 hours.

Luis Culquiton
Manacamari, Nanay river, Peru. 20 years an ayahuasquero
3 Kg of Banisteriopsis caapi vine,
1 Kg of Psychotria viridis leaves,
(both fresh weight),
200 grams of fresh bark of Tabebuia sp. "tahuari".

The plants are boiled together for approximately 8 hours and then the resulting concoction is reduced to obtain 1 liter of Ayahuasca drink.


Norma Panduro
Iquitos, Peru. 38 years an ayahuasquero
3 1/2 Kg (fresh weight) of Banisteriopsis caapi vine "ayahuasca",
1/2 Kg of Psychotria viridis leaves "chacruna",
3 leaves of Brugmansia suaveolens "Toe",
4 flowers of Calliandra angustifolia "Bobinzana",
10-20 leaves of Nicotiana tabacum "tabaco",
Also added are 5-10 drops of perfume.

The mixture is boiled for a total of 12 hours during preparation.

Ruperto Peña
Road Iquitos-Nauta, Peru. 35 years an ayahuasquero
12 pieces of Banisteriopsis caapi,
200 leaves of Diplopterys cabrerana "huambisa",
4-5 leaves of Jatropha curcas "Piñon colorado",
3 leaves of Dieffenbachia spp. "Patiquina".

The ingredients are decocted together for 12 hours and reduced down to 1 bottle (750 ml) of Ayahuasca brew.

Solom Tello
Iquitos, Peru. 50 years an ayahuasquero
30-40 pieces of Banisteriopsis caapi vine,
200-300 of Psychotria viridis leaves,
some Mansoa alliasea "Ajos sacha",
Petiveria alliacea "Mucura",
Piper sp. "Guayusa".

Three separate extractions are performed on the herb material, which are then combined and reduced to leave 1 1/2 liters of Ayahuasca drink.

Natemä Recipe of the Shuar
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 Malphighiacea known as mukuyasku. The resulting mixture is boiled until most of the water has evaporated and a syrupy fluid remains (Bennett 1992, 486). The Kamsá, Inga, and Secoya make similar preparations (Bristol 1965, 207 ff.).

Ecuadorian Recipe
The bark of the Banisteriopsis caapi liana is peeled off and placed beneath a certain tree in the forest. The bare stems are then split into four to six strips and boiled together with fresh or dried Psychotria viridis leaves. A piece of liana approximately 180 cm long and forty Psychotria leaves represent a single dosage, although a piece of stem just 40 cm long and 3 cm thick is also said to be sufficient. In general, the less vine that is used, the easier the ayahuasca is on the stomach.

Preparation of the União do Vegetal (UDV), Brasil
Pieces from Banisteriopsis caapi vine are pounded, mixed with leaves from Psychotria viridis, and boiled for 10 to 12 hours in rust-free steel pots until all that remains is a thick liquid with globules of fat on the surface that shimmer in all colors of the spectrum.

Recipe of the Shipibo of San Francisco/Yarinachocha
A fresh piece of Banisteriopsis caapi bark is boiled together with a fresh handful of chacruna leaves (Psychotria viridis) and a flor de toé (Brugmansia suavolens flower) until a thick liquid decoction is produced. This preparation is said to have especially strong effects and to produce many visions.


Recipe of the Shipibo
Ingredients:
3 kg fresh ayahuasca vine
1 kg chacruna leaves
4 bobinzana flowers
10-20 cigarros of mapacho variety tobacco (Nicotiana rustica)
5-10 drops of perfume

B. caapi & M. hostilis recipe - by an anonymous member of the Erowid forum
The use of Banisteriopsis caapi in this recipe is based on the premise that a) a brew of B. caapi and (usually) P. 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) the caapi and the experience it provides are smoother, safer, and "wiser" than that produced by Peganum harmala (syrian rue). B. caapi is less unpredictable and more controlled, a more reliable and learned teacher.

ANAHUASCA RECIPES
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 (Zingiber officinale) can help counteract the often repulsive taste (DeKorne 1994, 98*).
The following recipes are formulated to yield a single dose.

Classic Ayahuasca Analog
25 g Psychotria viridis leaves, dried and ground
3 g Peganum harmala seeds, crushed
Juice of one lemon
Enough water to boil all the ingredients (approximately 200–350 ml)
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 about an hour.

Juremahuasca or Mimohuasca
Connoisseurs consider this ayahuasca 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 reported (Ott 1994, 63; cf. DeKorne 1994, 97*).
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 juremahuasca (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 juremahuasca (above).

Phalahuasca
In Europe, various combinations of Phalaris arundinacea or Phalaris aquatica (see Phalaris spp.) and Peganum harmala have been
investigated. Unfortunately, the experiments have met with little success to date as far as pleasant visionary experiences are concerned. Because
of the toxic alkaloid (gramine) that occurs in the reed grasses, these preparations can be very dangerous (Festi and Samorini 1994).

Peyohuasca
This preparation is a combination of Peganum harmala and Lophophora williamsii. It may be pharmacologically very dangerous.

San Pedro Ayahuasca
The following amounts and ingredients have been reported to produce pleasant effects (in Entheogene 5 [1995], 53).
1–3 g Syrian rue (Peganum harmala)
20–25 g San Pedro cactus powder (see Trichocereus pachanoi)
This blend may be pharmacologically dangerous.

Ayahuasca #4 psychedelic anahuasca with Paganum and mimosa:

Ayahuasca brewed for millennia by Indian shamans of South-America.
The word ayahuasca means “vine of the soul” as “aya” means spirit, ancestor or soul; “huasca” means rope or vine.
Besides Banisteriopsis caapi, the most used plant to brew this is Peganum harmala, as also Chacruna (Psychotria viridis) can be replaced by Mimosa hostiles.
This mix is used to make contact with the spirit world, in the Western world better known as the (collective) unconscious. This contact can help to solve emotional, psychic and physical problems, to prophesy or to worship gods.

Our elephantos smartshop psychedelic Ayahuasca #4 is a analogue package with Peganum Harmala and mimosa hostiles

Ayahuasca #4 contains enough ingredients for 1 trip:

Syrian rue (Peganum harmala) 5 g
Mimosa hostilis 9 g
Instructions on this page
average dosages per person:

Peganum harmala 3 - 5 g
Mimosa hostilis 9 g
Effect of ayahuasca #4:

In small dosage: a buzzing feeling through your body and head.
In higher dosage: you start with this buzz but after that you will have a stronger experience
associated with nausea, stomach cramps and vomiting.

Also, psychedelic effects, such as visuals seem to be common for some people.
The effects can best be described as a physical and mental purge, the purge is typically not as strong as with ayahuasca.

The intensity depends on many factors, so many drinkers have to build up some experience and have weak effects in the beginning. Most drinkers experience something similar to a low dose of psilocybin mushrooms or LSD, combined with stomach cramps in the first 2 hours.
When you experience strong effects you can experience a drastic change in the interpretation of reality or even some kind of transport of all the senses to another dimension.
Usage of ayahuasca #4:

Anahuasca is known for its strong visions of the bright side and the dark side. The visions tell stories about the drinker and everything else in the universe. Many people don't get visions, however, and experience anahuasca through the other senses. Some people get diarrhea and have to vomit.
Here is a recipe for ayahuasca #4:

Peganum harmala
Let 3 to 5 gram Peganum harmala seeds steep for 15 minutes in boiling water on a small fire. Drink the extract after sifting. The seeds can also be eaten without any preparation. Take the drink or the seeds on an empty stomach 15 minutes before eating the DMT-containing plant.

Mimosa hostilis
Let 9 gram Mimosa hostilis steep for 15 minutes in boiling water on a small fire. Add some lemon or lime juice. Drink it 15 minutes after ingestion of the Peganum harmala or Banisteriopsis caapi.
Warnings for ayahuasca #4:

Ayahuasca or anahuasca can be very dangerous when combined with certain foods or other psychoactives that are totally harmless when taken by themselves.
Ayahuasca is not a party drug. Use it in a quiet, familiar environment, preferably with a sitter, a sober person that can take care of you. Do not use when pregnant, lactating, depressed, psychotic, operating motorized vehicles or heavy machinery, or in combination with alcohol or medicines. Not to be used by minors.

Be gratefully for the experience, Independently of how it turned out. There are always lessons to be learned, if it worked or not, if you had a “good or a “bad” trip!

"Banisteriopsis muricata (Cav.) Cuatrecasas in Webbia 13, no. 2 (1958 ) 490.

Several species of Banisteriopsis have long been known as the basis for ah hallucino-
genic drink of much of tropical South America variously called caapi, ayahuasca, yaje
natema or pindé.

It is prepared usually from the bark of B. Caapi (Spr. ex Griseb.) Morton or B. inebrians Morton, both of which contain B-carboline alkaloids.

Banisteriopsis muricata is the species employed by the Waorani Indians of Amazonian Ecuador (Davis and Yost 1983: loc. cit. 29 291-295). This forest liana and the drink prepared from it are known to these Indians as mii. It is taken by shamans to call upon the wenae (malevolent spirits) to wreak evil on an enemy. The taking of mii is
considered to be an aggressive act; "it may be taken to cure illness but only if prepared by the one who caused the illness (Davis and Yost 1983 loc. cit. 29 190-191).

This species of Banisteriopsis is employed hallucinogenically by other Indians in the Amazon. The Witotos of the Rio Ampiyacu in Peru refer to it as sacha ayahuasca ("wild ayahuasca'Pleased and state that, although weaker in its biodynamic effects than B. Caapi, it can be used in the same way.