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Mescaline Cacti
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How To Consume A Mescaline Cactus

4 min
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Mescaline has roots in Native American tradition and is used today as a potent psychedelic with serious spiritual potential. But how do you consume it? With a tripping experience to rival some of the best psychedelics, there is a little more care and preparation involved with preparing a mescaline cactus before you are free to roam the cosmos.

Fabled as the source of Walt Disney's inspiration, mescaline is not for the faint of heart. Derived from the Cactaceae plant family, its origins date back almost 5,700 years ago. Comprising a part of Native American religious traditions, this naturally occurring psychedelic is comparable to LSD and magic mushrooms. The difficulty, however, comes from finding the elusive cacti and knowing how to prepare it.

Remember those comedy sketches of people falling into cacti fields? Well, imagine trying to eat one. Picking spines out of the roof of your mouth is not a favourite pastime. With all that being said, when properly prepared, a mescaline trip can last anywhere between 8-16 hours. A true psychedelic journey.

HOW TO CONSUME MESCALINE CACTUS

As we have already alluded to, there are a number of steps required to prepare this remarkable cactus for consumption.

Firstly, we will look at two types of cactus that contain mescaline: Peyote (Lophophora williamsii) and San Pedro (Echinopsis pachanoi). The former is significantly more concentrated with mescaline, and appears above ground as a crown of small, circular “buttons”. The latter is a columnar cactus that is much faster-growing, but contains less mescaline by proportion. Mescaline is not the only alkaloid of significance within these cacti, and therefore, the trip experienced on either is altered depending on the contents. Due to similar yet distinct alkaloid profiles, the effects of San Pedro are said to be smoother and more chill, whereas peyote is more psychedelic and dream-like. For the purpose of this article, the preparations below apply to both species of mescaline-bearing cactus.

The most immediate hurdle when consuming mescaline is the taste. Most users describe both plants as extremely bitter, which is a significant contributor to nausea and vomiting—a natural reaction to the toxicity. Nothing worth having ever comes easily right?.

EATING RAW CACTUS

EATING RAW CACTUS

The green layer of pulp immediately under the skin is where most of the mescaline is concentrated. As such, shaving the plant (to remove the small hairs) and pulling out the larger spines or needles are both essential steps in its preparation.

From there, you want to increase the amount of air that can reach the surface area of either your Peyote or San Pedro cactus. Cutting the plant into thin slices will achieve this. Cutting the cacti just above the base where it enters the ground is the best place to start.

From this stage, it is as simple as eating the pulp raw or boiling it in some water to make an extract.

Drying the plant out can occur in a number of ways. This includes leaving it out in the sun, drying it in the oven, or the preferred option, using a food dehydrator to ensure consistent temperature and moisture content.

OTHER SIMPLE WAYS TO INGEST MESCALINE CACTI

SIMPLE WAYS TO INGEST MESCALINE CACTI

Consuming the cacti pulp as it stands is a perfectly viable option. There are a number of other consumption methods that can be used to make that extremely bitter taste a touch more bearable. Two very common methods are rendering the dried mescaline into a powder or making it into a drinkable liquid.

Don't be fooled though! This will not prevent nausea and vomiting. By default, this is part of the journey when enjoying a mescaline trip. The latter option of preparing it as a liquid is probably more common for the first time user. However, both steps do require even further groundwork on top of the drying process detailed above.

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  • PREPARING A CACTUS POWDER

PREPARING A CACTUS POWDER

Let us start with preparing the cacti for consumption in powder form:

1. Carefully remove the spines and shave the outside of the cacti to remove the small hairs. Take care not to remove too much of the skin as you don’t want to waste any of the precious pulp beneath

2. Adding water to the plant matter, allow it to simmer in a pan for 1-2 hours over moderate heat. The water will need to fill half the pan and can be topped up throughout the simmering process to avoid burning the cacti. The cacti will be ready when the colour starts to turn to a grey hue rather than vivid green.

3. Next, separate the flesh of the cacti from the skin. This can be done by scraping the now softened flesh with a knife. Place the cacti with the skin against the work top and using the knife, scrape away from you. The subsequent pulp can be collected.

4. According to the Erowid Essential Psychedelic Guide, you have to boil it for several hours. We usually do 2-3 hours. Some people state that boiling it longer makes it more drinkable as the snot-like emulsion breaks down and might reduce nausea. However, there is no strict cooking time, so try out what is best for you.

5. This step can be performed a number of ways, but the ultimate goal is to ensure the paste that you are left with is as dry as possible. You could leave it out to dry naturally, but this will likely take a few days. Other methods include placing the saucepan with the cacti paste in front of an air heater overnight; or at least until the entire mixture is thoroughly dried and brittle to the touch.

6. Finally, the dried cacti paste needs to be finely ground. This can be done using any household grinding device. Just make sure it is clean before use. There you have it, mescaline powder ready for the taking.

The powder can be taken by filling a capsule and swallowing like a pill.

  • MAKING A MESCALINE TEA

MAKING A MESCALINE TEA

Preparing the cacti for drinking, either mixed with tea or as a “shot” of mescaline follows similar steps as making it into powder form. It is the later stages that vary, though. For this reason, we will start from step 4:

4. With your blended pulp, you need to avoid any burning of the plant matter during the simmering process. Simply adding water will achieve this, extending the target time of 2-3 hours to be a bit longer. Up to 4 hours may be required to ensure the consistency is like snot or glue.

5. At this stage, we want to drain our snot-like liquid. Using microfibre cloth or even some incredibly fine gauze, the aim is to strain the paste so that the liquid drains into a container and the plant matter doesn't pass through your straining device.

6. Work the paste (once cooled) through the straining material. Collected in the container below should now be a pale, green liquid. This is your mescaline shot. The thick pulp can be discarded, whilst your choice of drink is entirely up to you. Mixing into tea can help alleviate some of the nausea caused when consuming mescaline.

Lucas

Written by: Luke
Luke is a part-time writer and full-time visionary. An anonymous psychonaut blending into society with his suit and tie, he works to bring evidence-based rationality to the masses.

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