DMT-Psychotria Viridis - Chacruna - Leaves - 50 grams, Ayahuasca

DMT-Psychotria Viridis - Chacruna - Leaves
Psychotria viridis, also known as sami ruca and chacruna, belongs to the Rubiaceae (coffee family). The leaves of P. viridis contain a high amount of psychedelic tryptamines, and is best known as a shamanic, healing additive in traditional ayahuasca in the Amazon basin. It is also the plant that the Santo Daime and UDV use in their sacraments (daime and vegetal / hoasca, respectively).

CHACRUNA EFFECTS
P. viridis is still used today primarily to make ayahuasca, which is a psychedelic infusion. The effects can best be described as a physical and mental purification, with at the same time a 4-hour connection with the imperceptible.

The intensity of this trip depends on many factors; most users must first gain some experience and that is why the effects are not that strong at the beginning. Most will have an experience comparable to a low dose of psilocybin mushrooms or LSD. Stomach cramps can also occur during the first two hours.

When the effects are strong, most people will notice a drastic change in their interpretation of reality. There is also often transport of the senses to another dimension. Ayahuasca is known for strong visions from both the sunny side and the shadow side. The visions tell stories about the user and everything else in the universe. However, many people do not get visions; they experience ayahuasca through other senses. Many also suffer from diarrhea and have to vomit.

USE
Do not underestimate how overwhelming the experience can be and always start with a low dose if you are not yet familiar with ayahuasca. In most recipes, 25 grams is a low dose, 50 a normal dose, and 75 a high dose.

If you have never made the brew yourself before, then know that it is not a success with almost anyone the first time. For most, making a good ayahuasca is the result of many attempts and years of experience. The best thing to do in books and on the internet (see left below) is to see how you can make ayahuasca, and choose a recipe.

For ayahuasca, chacruna is usually cooked in water. Depending on the method of the brewer, cooking takes between an hour and a day. Sometimes B. caapi or another plant is added to the same pan, and sometimes it has its own pan. Typical cooking times are between 4 and 12 hours in total. Some people make two or more infusions from the same plant material and combine them. Sometimes acidity regulators such as vinegar or lemon juice are added to speed up extraction.

In any case, the resulting liquid is reduced to a small drinkable amount, and then drunk on an empty stomach.

There are people who extract this plant. The extract is then used as incense, causing a psychedelic experience of about fifteen minutes that contains elements of an ayahuasca experience. Mainly present are the drastic change in interpretation of reality and transport of all senses to another dimension.

WARNING
When making ayahuasca, be aware that you are using chacruna in combination with an MAO inhibitor, such as B. caapi (or P. harmala). MAO inhibitors can be very dangerous if you combine them with certain foods or other psychoactive substances or medicines that are not harmful in themselves.

Do not use ayahuasca when you are alone. Be aware that in the past it was used safely in ritual conditions under the guidance of trained shamans.
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