The preparation and cooking of Ayahuasca at Blue Morpho

 The Ayahuasca is first cut into manageable sized
lengths, about 9 inches long.

Then the Ayahuasca vine is washed and scrubbed to
get off all the dirt and surface impurities.

The Ayahuasca is then pounded using wooden mallets.

This breaks up the long, densely packed veins of the vine.

The Ayahuasca is then sorted ready for layering
in the pots.

The ayahuasca and the pots are blessed with
mapacho smoke.

The barks are placed in bottom of the pot.

A layer of chacruna leaves is added.

The pounded Ayahuasca is added.

A second layer of chacruna is added

The entire pot is blessed with mapacho smoke.

The pot is placed over an open fire.

Water is added to the pot.

The plant mixture is boiled for approximately six hours
until a thick, brown liquid remains.

The liquid is poured into a separate receptacle.

The solid plant matter is discarded.

The pot is washed and blessed with mapacho smoke.

The liquid is filtered through cheesecloth as it is being
poured back into the pot.

The liquid is reduced until the desired consistency is
achieved

    The Ayahuasca is allowed to cool.

    The final Ayahuasca is bottled ready for
    serving in ceremony.

Mapacho, or jungle tobacco, is used liberally
throughout the entire process.

It is used to bless all spiritual work; provide protection, smudging, or cleansing of energy; and as a medium to introduce medicine into the body.

The spirits themselves love mapacho and ask the
shamans to give it to them in the form of smoke.