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caapi bark

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endlessness said:
caapi vine is the 'bark'.. Its not like mimosa that you use the root of the tree
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ok maybe im using the wrong terminology. on whole caapi vine there is certainly an outer surface that is a different color and texture like bark. this is what im referring to. im not sure what else to call it. is this not bark?
 
I vaguely remember reading both are best brewed together, as the inner and outer bark have slightly differing qualities. Vauge note from the back of Minxx's mind.
 
In traditional preparation they are brewed together.. whole caapi is just pounded and put to boil in alternating layers of caapi and p. viridis.

I dont know if the difference in alkaloid content was ever tested. Once I tried just using the outer scrapings of caapi vine, and it was definitely active, but I didnt really measure weight. I would say best just put the whole bark, but do as you please :)
 
ok thank you both for the info. im trying to cut down on the sediment with out clearing the brew and this powdery bark dust seems to be the main culprit.
 
As far as I can remember, caapi bark does have a higher content of alkaloids, but it does also contribute more do the bad taste. Some tribes do remove the bark, probably to make a more palatable brew.
 
endlessness said:
would you mind trying to find sources for this, about any tribe removing the outer layer (and about alkaloid content / bad taste) ?
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From the first post http://forums.ayahuasca.com/phpbb/viewtopic.php?f=16&t=615&p=79654

sachahambi said:
the bark is removed and the woody part used here where I live in Ecuador
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From another thread on the aya forum:
sachahambi said:
If you want to make the taste milder, scrape off the outer layer of bark before cooking. This sacrifices a little bit of effect, but not much.
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Could not find much regarding potency of bark, if I find it, i'll post about it.
 
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