A large metal pot of brown, bubbling liquid ayahuasca brewed from B. caapi a other P. viridis. Photos fro an ayahuasca brewing So Paulo. Plants cultivated by photographer in a green house. B. caapi is locally called Tucunac and P. viridis is called Chacrona or Rainha. This was a small brewing, resulting in a few liters. It took a full day to make the tea, consuming a lot of wood for the fire. [So Paulo, Brazil]

Ayahuasca Brew with some extra Chacruna (Psychotria viridis) added to the reduction pot. [n/a]

Ayahuasca brewed by Don Alberto Torres Davila. [Ucayali region, Peru]

Photo showing a large bowl of ayahuasca brew. [just my picture of the plants]

A P. viridis (chacruna) and B. caapi mixture brewing. [KS, USA]

Bottle of ayahuasca brewed by a Santo Daime branch. [Vila Camboinha, Brazil]

Bottle of ayahuasca brewed by a Santo Daime branch for TheVine Center. The ayahuasca is carefully portioned out using a measuring cup. Commonly served doses range from 50 to 100 ml. Two to three hours later, ceremony participants are offered the option of taking a second dose. [Vila Camboinha, Brazil]

In the central market of Cuzco, Peru, San Pedro tea and ayahuasca are displayed in dusty soda bottles alongside altar items and dried cuttings of Banisteriopsis caapi vine and Trichocereus pachanoi cactus. [Cuzco, Peru]

Psychotria viridis leaves and Banisteriopsis caapi vine. [Obtained from Maya Ethnobotanicals]

Some shops and backpacker hotels in Cuzco, Peru openly advertise their daily ayahuasca ceremonies outside of their premises, to attract passersby. [Cuzco, Peru]

Some hotels and New Age centers in Cuzco, Peru offer a choice between ayahuasca and San Pedro (Trichocereus pachanoi) journeys. [Cuzco, Peru]