Psychotria Viridis


Posted on September 07, 2012 by Akashma Online News

Psychotria viridis, also known as sami ruca and chacruna, belongs to the Rubiaceae (Coffee Family). Best known for its shamanistic, healing use as an additive in traditional ayahuasca in the Amazon basin, P. viridis contains a high amount of psychedelic tryptamines. It is also the plant the Santo Daime and UDV use in their sacraments (daime and vegetal/hoasca respectively).

Effects

P. viridis is nowadays still used primarily to make ayahuasca, which is a psychedelic infusion. The effects can best be described as a physical and mental purge, combined with a 4 hour connection with the otherwise imperceptible. The intensity depends on many factors, so many drinkers have to build up some experience and have weak effects in the beginning. When the effects are weak, most drinkers experience something similar to a low dose of psilocybin mushrooms or LSD, combined with stomach cramps in the first 2 hours. In the case of strong effects, most people experience a drastic change in the interpretation of reality or even some kind of transport of all the senses to another dimension. Ayahuasca 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 ayahuasca through the other senses. The purging effects can be very strong. Many people get diarrhea and have to vomit.

Usage

Don’t underestimate how overwhelming the experience can be and start with a low dose if you’re new to ayahuasca. In most recipes 25 grams is a low dose, 50 a normal dose and 75 a high dose. If you are not yet familiar with making ayahuasca, you should know that hardly anyone who makes it for the first time is successful. For most people, making good ayahuasca is a result of trial and error and several years of practice. You should read about making ayahuasca in books and on the internet (check the links below) and decide on a recipe. Chacruna is usually made into a hot water infusion. Depending on the brewer’s method, this infusion takes between several hours up to a day to make. Sometimes B. caapi or another plant goes into the same pan, sometimes it has its own pan. Typical boiling times are between 4 and 12 hours. Some people make two or more infusions from the same plant material and add them all together. Sometimes acidifiers like vinegar or lemonjuice are added to speed up the extraction. In any case, the resulting liquid is boiled down to a small, drinkable size and drunk on an empty stomach. A small number of people make extracts from this plant. These extracts are typically used as an incense, which induces a 15 minute psychedelic experience, borrowing elements from the ayahuasca experience, most notably the drastic change in the interpretation of reality or transport of all the senses to another dimension.

Ingredients

We sell the leaves of P. viridis. This part of the plant contains 0.1 to 0.61% N,N-DMT, along with traces of MMT and MTHC. The DMT content is typically around 0.3% (C. Raetsch 2005).

Warning

When making ayahuasca, be aware of the fact that you’ll be using chacruna in conjunction with an MAO-inhibiting plant, like Banisteriopsis caapi. MAO-inhibitors can be very dangerous when combined with certain foods or other psychoactives that are totally harmless when taken by themselves. Don’t take ayahuasca by yourself and please take notice of the historical fact that ayahuasca has been used safely in a ritual setting under guidance of trained shamans.

  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: