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Mimosa Hostilis

Mimosa hostilis (Jurema, Tepezcohuite) is a perennial evergreen tree or shrub native to the northeastern region of Brazil and found as far north as southern Mexico.

Mimosa hostilis is known for its entheogenic properties, having a uniquely fascinating chemical structure and alkaloid makeup. Mimosa Hostilis Jurema's characteristics are known throughout the Amazon and it is often considered by the Shamans and Amazonian natives to be a spiritual gate between worlds. Mimosa Hostilis is regarded a Shaman's plant and spiritual guide. The Mimosa hostilis root bark comes from a tree locally known as Jurema, Jurema Preta, Black Jurema or Vinho de Jurema and is the most desired part of the plant known by the local Shaman for its entheogenic traits.

Family : Leguminosae or Mimosaceae
Genus : Mimosa
Species: hostilis, tenuiflora; verrucosa
Common names: Jurema Preta (hostilis, tenuiflora), Jurema Branca,
Mimosa, Caatinga, white jurema, black jurema.


Ayahuasca is a sacred medicine of the Amazon that has been used since time immemorial by more than 70 ethnic groups that inhabit the Amazon basin and constitutes the core of their traditional medicine and cosmovision. In Quechua, ayahuasca means “vine of the spirits”.

It is prepared by mixing and cooking 2 plants: a vine, ayahuasca (Banisteriopsis caapi) and the leaves of a bush, chacruna (Psychotria viridis). The result is a thick and bitter, earth-colored beverage, with enteogenous and emetic effects. Each ethnic group, including each individual ayahuasquero, may add ingredients (or substitutes) to increase the potency of the beverage and its medicinal effects. The beverage is attributed different names according to its geographical location: for the Shuar in Ecuador it is known as “natema”; in Brasil as “jurema” or “daime”; and for the Cashinahua, “nixi pae”. In the Peruvian jungle, it is better known as “Ayahuasca” and is commonly called purga due to its emetic and cleansing effects.

Chemical composition of Ayahuasca: In simple words, the presence of both plants is needed in the ayahuasca beverage in order for the enteogenous effects to take place. The active component responsible for the visions is DMT, which is naturally found in the leaves of the chacruna bush. However, the DMT is destroyed by the enzymes of the stomach. On the other hand, the ayahuasca vine essentially provides iMAOs, which inhibit the stomach’s enzymes and allow the temporary assimilation of the DMT into the blood stream.


Making an ayahuasca brew is a task by itself that usually involves a lot of time, patience and care. For those who are nevertheless considering the option, here are some of the preparation methods to give an idea of what it involves to make ayahuasca. You can Buy Ayahusca ingredients easily at online stores like Avalon Magic Plants.

Chacruna and Banisteriopsis Caapi Vine
Nice dosage for an average sized and experienced adult: 50 gms dried Chacruna. 50 gms dried Banisteriopsis Caapi vine. *(Fresh green leaves and liana are always preferred as they seem to contain at least twice the psychoactive potency, but obviously difficult to procure in that state.)

- Chop both materials separately in any cheap food processor until consistency of near powder.
- Cut two double folded 18"x12" cheese cloth sections.
- Place the leave in one section and tie up securely like a tea bag. Do the same to the vine powder in the second section of cloth.
- Softly boil (just a bit more heat then simmering) the bags separately in a liter of distilled water and stainless steel or ceramic pot for two hours. Avoid aluminum cookware as it is reported to chemically react with the harmalines in the "spirit vine".
- Remove bags and squeeze the liquid from them into drinking glass. I do this with a small screen collander and heavy spoon to press with.
- Boil remaining water in individual pots down to manageable drinking volume (120-180 ml) as the brew is not in the least palatable. This typically takes another 30 minutes.
- Add liquids to corresponding liquids from the pressed bags.
- Allow to cool in refrigerator at least 30 minutes. The psychoactivity of the decoction has been excellent for me when taken from refrigerator up to one week later.

There is no need, I have found, for multiple baths or washes which is widely accepted on existing forum recipes. I have found no scientific or proven data to support it. The acidification of bath water with lemon, vinegar, or ascorbic acid is also unnecessary in my experience. It was never used by the Amazonian Indians, and it does not boil away and leaves an extra foul taste. As with multiple baths, I see no difference in my extractions with and without it.

Peganum Harmala recipe
3-5 grams Peganum Harmalis seeds crushed in two table spoons in flavored ice cream or picante salsa. I've found either of those foods will effectively disguise the rude taste where broths, soups, and other foods fail.
In 15-30 min, ingest 12-20 gms Mimosa Hostilis root bark powder extract in five to six tbsp's ice cream or salsa (more if needed for taste). The admixtures have not interfered with uptake of the psychoactive ingredients or posed any tryptamine threats.

This recipe and DMT/MAOI combo has yielded the most intense experiences for me with the least amount of nausea and repulsive brew oriented material to confront. The liana or 'spirit vine' brews of Caapi and Viridis, for instance, do yield differing results and trips. It's all a matter of personal preference to the experienced psychonaut.

The use of Banisteriopsis caapi in this recipe is based on the premise that a) a brew of Banisteropsis caapi and (usually) Psychotria 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). Banesteropsis caapi is less unpredictable and more controlled, a more reliable and learned teacher.

After examining your intentions, researching, and following the requisite dietary regimen, gather together:
50 grams of Banisteriopsis caapi (whole vine, not shredded/powdered)
12 grams of Mimosa hostilis root bark (not shredded or powdered.)
white vinegar
distilled water
4 stainless steel pots

Ayahusca Preparation Steps
Wrap the caapi in a towel and break it up with a hammer until it is shredded. Powder the mimosa with a coffee grinder or shred by hand.
In one pot, put in the mimosa, a teaspoon of vinegar, and a liter or so of water.
In another pot, put in the caapi, and a similar amount of water and vinegar.
Simmer for 2-3 hours or until water level gets low. Avoid boiling -- it should be just cool enough not to bubble. Speak your intentions to the brew as it is brewing; listen to the sounds it makes. Do not leave it unattended; if you need to do something different, turn off the stove. Keeping the mimosa and the caapi separate, filter each through a cloth (or tshirt) until the brew becomes clear, probably 4 or 5 times. (An excellent method for easy filtering is to duct tape a t-shirt over an empty pot, allowing you to use both hands to pour the brew. The t-shirt will become quickly clogged, so for each filter you must use a fresh section of cloth.) Put the mimosa tea in a pot for mimosa, the caapi in a pot for caapi, and reduce both; remember not to bring to a full boil.
Repeat steps 2-5 three times, keeping the mimosa and caapi separate. The plant material is to be boiled a total of three times with fresh water and vinegar each time; the brewed/filtered tea is kept separate and reduced over low heat as you do the second and third washes. This method requires four pots, unless you spread it out over several nights.
At this point you will have a pot containing the three washes of mimosa, reduced, and the same for the caapi. Each dose should be no smaller than half a cup and no larger than a cup. (Less concentrated brews taste better, but leave you with more to drink.) Put them in the fridge overnight.
The next day, carefully remove the cooled mimosa from the fridge. Through a t-shirt filter, pour off the liquid; avoid disturbing the sludge/sediment on the bottom of the container. You don't need it. DO NOT do this with the reduced caapi brew; if you've filtered properly, your tea should be pretty clean. It should become clear when heated, and have a purplish color, much like red wine.
Once you have done this, you have the option of combining the mimosa and the caapi or drinking the mimosa after the caapi. Shake up the caapi to make sure that any sediment is in the tea and not on the bottom of the container. Heat up the tea, drinking it warm.

It is suggested that two doses be brewed for each person. If you cannot keep the tea down and purge prematurely, you will then have another cup to drink.

Be thankful for the experience, no matter what happens. There are always lessons to be learned, whether it "works" or not, whether you have a "good" trip or a "bad" one.

This is a bit more complex than some recipes that call for syrian rue, but using real vine instead of syrian rue is worth it. It is a bit more expensive, but worth the money; even with B. caapi, a dose will still cost less than many other hallucinogens.

Note 1 - Fifty grams of Psychotria viridis leaves can be used instead of Mimosa hostilis. If going this route, the completed washes should be put in a container or pot in the fridge until the next day instead of being reduced immediately.
Note 2 - Make sure your pots are steel -- no aluminum and ABSOLUTELY no Teflon. After finishing a wash (step five), you can reduce the brewed tea while doing the remaining washes; however, if you do not have four pots, it is possible to do it all in one pot. The caapi and mimosa can be combined into one pot throughout the brewing and reduction process. If you are doing it like this, you must spread out the brewing over more than one night; the reduction must be done AFTER the sediment settles overnight in the fridge, as in step eight. You can reduce the mimosa and then pour off the sediment after letting it sit in the fridge without it affecting the quality of your tea; you cannot do this with caapi.
Note 3 - Storing your ayahuasca brew. After preparing, ayahuasca can be stored for several weeks, if not months. Make sure the brew is stored in well sealed pots/containers and in a dark, cool place. Always boil the ayahuasca again before drinking it.

~ Enjoy your ahauasca from Mimosa Hostilis~