What is Rapé Caapi?
Banisteriopsis caapi, or the ayahuasca vine, grows throughout the Amazon rainforest and is used traditionally by indigenous cultures of Peru, Ecuador, Colombia, Brazil, and Bolivia for preparing the powerfully healing and hallucinogenic brew ayahuasca.
This rapé blend is made with dried, powdered leaves of Colombian cielo (sky/heaven), or yellow, a strain of caapi. Used widely throughout the Amazon, this strain is known for its gentle, but powerful healing properties and visionary/insightful aspect; as one of the milder strains, it is often used to prepare brews for drinkers without prior ayahuasca experience and is a very common ingredient in ayahuasca brews in larger, foreigner-oriented retreat centers.
Caapi vine and leaves contain harmala alkaloids harmine and harmaline, which act as monoamine oxidase inhibitors (MAOIs), and can enhance the effect of other psychedelics, especially DMT. For this reason, this rapé blend is often used at the start of ayahuasca ceremonies. If caapi rapé is taken on its own, however, it can induce a dreamy, trance-like experience.
What should you pay attention to when using Rapé Caapi?
The MAOI alkaloids in B. caapi are known to raise blood pressure, as well as to have potential negative chemical interactions with certain substances. For this reason, it’s not recommended to consume this product if you are taking blood pressure medicines, SSRIs (common depression medication), or if you have taken aspirin (blood thinner), drunk alcohol (vasodilator), or ingested stimulants such as ephedrine or amphetamines (raise heart rate and blood pressure). Additionally, it’s potentially dangerous to ingest caapi if you have consumed food or drinks high in tyramine (sourdough bread, fermented dairy products, processed meats, certain beans, pickles, draught beer, cocoa, or wine).
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