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Back to: Sachamama Programme El Mundo Magico Ayahuasca Preparation in Sachamama Ethnobotanical Garden
The traditional ayahuasca brew made in Sachamama is prepared by boiling for about 12 hours a mixture of all - or parts - of the following plants (the ingredients change according to the intent of the ceremony): Cielo ayahuasca (Banisteriopsis caapi), Puca-chari (literally the name - which refers to a sweet variety of ayahuasca vine - means "red sweet", the word is composed by the Quechua word "puca"=red, and by the Campa word "chari"=sweet, possibly to be identified with the Banisteriopsis sp. of ayahuasca colorada, or red ayahuasca), Chacruna (Psychotria viridis), Huambisa chacruna (Diplopteris cablerana, mostly used in the Colombian Amazon, and a much more potent plant than the chacruna used in most parts of Peru as the main additive to the brew), Canelilla (Aniba canelilla), Chiric-sanango (Brunfelsia grandiflora), Ajos sacha (Mansoa alliacea), Mapacho (Nicotiana sp: Nicotiana rustica, or Nicotiana tabacum), Chiri-caspi (Brunfelsia chiricaspi; literally the Quechua word means "tree of the cold", "tree which delivers cold"), Mucura (Alliacea cupita) and Toe' (Brugmansia suavolensis).
At times - again, depending on the intent of the ceremony and by the participants' degree of familiarity and expertise with the plants - it is also possible to add Chicuru piri-piri (Cyperus sp.), Bobinsana (Calliandra angustifolia), Ayahuman (Couropita guyanensis), Tahuari' (Tabebuia heteropoda) and Chonta-chiro (Diplotropis sp., according to A. Brack, or Anthodiscus sp. following A. Gentry classification).
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