The traditionalists will hate me for this, but by turning your ayahuasca brew (or mhrb/acacia/rue brews) into a powder by very slowly letting it boil down, and then mixing that powder with an oily substance (ex. peanut butter), you can produce a totally tasteless "ayahuasca". The perfect solution for those who simply cannot tolerate the taste.

I may have to try this sooner or later. I have seen mention of it before.
Usually when I brew I reduce so 50ml = 5g mhrb or ACRB so evaporating in a dish should be fairly easy.

My concern though is more geared towards reducing nausea. The taste I can handle. The purge I can handle. But lingering nausea really makes things difficult. It usually leaves me pacing around the house hunched over like a cartoon witch draped in a blanket

On a few occasions I evaporated my ACRB/PHS (peganum harmala seed) brews by placing them in a dish with a fan blowing over the surface of the liquid until I was left with a brown residue, I then collected this residue and placed into "00" gel-caps to be consumed orally.

So your suggesting obtaining a residue by evaporation and then mixing this residue with peanut butter or another "oily substance", and you have had successful experiences this way? I'm very interested, I'm always interested in novel routes of consumption regarding yagé.

---

For the person who made mention of nausea, I've been experimenting with combining cannabis/hashish into my brews, I either throw in several grams of hasheesh while the combined yagé is being reduced to a drinkable amount, other times I have bought THC tea bags (cannabis extract tea bags) from the medical marijuana dispensary which was also added during the final reduction phase. I call hasheesh infused ayahuasca kaya-huasca. It helps me with the nausea at least, another way to.reduce nausea is to find the absolute minimum amount of peganum harmala seed required for your personal MAO inhibition, excess P. Harmala seed in your brews will only produce nausea without contribution to psychedelia.

originally I was combining Trichocereus bridgesii or T. Pachanoi cacti (14 inches fresh cacti cutting which was de-spined and had the woody core removed) with acacia confusa root bark (15g), peganum harmala seeds (3g), and was then combining 3-7g hasheesh into the decoction during the final reduction phase, this was the original "kaya-huasca", the THC was thought to be an agent which would reduce nausea caused by the trichocereus cacti as well as the PHS, while simultaneously producing intensified and unique psychedelia, and I can say at least for myself it works wonderfully (though I am the type of person who uses cannabis during my psilocybin fungi, mescaline, LSD, and yagé experiences regardless, and have always found it helpful with nausea.)
(The plant measurements above are for a single person)
(Its best to add 10-14g hasheesh and keep your boil very very low during the reduction phase after its added, though 7g hasheesh per person is an effective amount)

---

Ok, I was getting off topic above, for issues with nausea and purging I would suggest finding the minimum effective dose for you regarding the peganum harmala seeds or banisteriopsis caapi vine, excess nausea can be a sign of excess PHS/caapi, though keep in mind nausea and purging is an expected part of the yagé experience, this is what yagé does, and unfortunately you may be a bit more sensitive to these effects than others...

If you do find any good techniques for nausea reduction please share.

-eg

I've never really experienced any upsetting nausea from any of my "ayahuasca" brews, so I can't say that I know if this technique would help you in that department. This is only really good at eliminating any of the nasty taste.

Yes, I used a foot-wide stainless steel pan, and let the brew cook on low heat until in was a crackled brow layer, easy to scrape off with a razor/butter knife etc. It's important that the layer isn't molasses-like goo (much harder to scrape off and mix with peanut butter if it's a goo), nor is a good idea to leave it on the heat to long (I'd assume the dmt in the layer would start to break down/burn or something(?))

For sure, I may try it with heat, though I generally end up with a crunchy brown material with the fan evaporation technique, it just takes a bit longer I'm sure.

I've just been placing the residue into gel-caps and eating the pills, though incorporating a food element does interest me, there may even be foods that would work particularly well with this method (as there is an MAOI in the ayahuasca it's probably best to avoid certain foods as well, though I've heard the risks involving tyrosine are not as severe as most make them out to be, and diet is not as big of a deal as some say, but it's no doubt something to be mindful of when combining food with an MAOI)

-eg