The word “ayahuasca” is a blanket term for various psychoactive “teas” that typically include the ayahuasca vine (Banisteriopsis caapi) and the chacruna leaf (Psychotria viridis). Ayahuasceros boil the base ingredients for many hours before they strain the liquid and continue to boil and reduce the liquid. At some point during the boil, they may add adjuncts like tobacco. Chacruna contains the psychoactive alkaloid dimethyltryptamine (DMT) that is responsible for the spirit journey. The ayahuasca vine is a monoamine oxidase inhibitor (MAOI), which allows the body to absorb oral doses of DMT. We don’t know the exact history of ayahuasca, but we do know that indigenous people in the Amazon consumed ayahuasca prior to colonialism, probably for several thousand years. The ceremonial use of ayahuasca remained largely confined to the jungle until the 1900s, when rubber tappers went into the jungle to work. They returned from the jungle with knowledge of ayahuasca, which they spread to major cities in countries like Brazil and then later to North America, where we consume ayahuasca today.