Here's a recipe for Ayahuasca using Peganum harmala and Diplopterys cabrerana, a South-American rainforest vine, also known as chaliponga, an ingredient that is commonly used in Ayahuasca mixtures.
For one person:
- 15 grams of Diplopterys cabrerana
- 3 grams of Peganum harmala seeds
- The juice of one lemon
1. Put the Diplopterys cabrerana powder, the lemon juice and 300 ml of water into a cooking pot.
2. Heat it slowly until it starts boiling. Then keep it boiling for 3 minutes. After that, reduce the heat and let it steep for another 5 minutes.
3. Filter the herbs, put the herbs back into the cooking pot again and keep the liquid in a can.
4. Add some water again and repeat steps 2 and 3 twice.
5. After you cooked the herbs 3 times, throw them away. Put the liquid back into the cooking pot and keep vaporizing water on low heat until you get about one glass.
6. Pulverize the Peganum harmala seeds and swallow them with water or put the powder into capsules.
7. 15 Minutes after you’ve taken the Peganum harmala seeds, drink the tea from Diplopterys cabrerana.