Ayahuasca is a psychoactive brew traditionally prepared in the Amazon basin by combining the vine Banisteriopsis caapi with a DMT-containing plant, most often the leaves of Psychotria viridis (chacruna). The vine contains beta-carboline alkaloids (harmine, harmaline, tetrahydroharmine) that inhibit monoamine oxidase (MAO); this prevents the body from breaking down DMT, allowing it to become active when swallowed (Domínguez-Clavé et al., 2016).
The result is a long experience — usually 4–6 hours — marked by vivid visions, deep introspection, strong emotional release, and characteristic physical purging. Used for generations in Indigenous Amazonian healing and by syncretic churches such as Santo Daime and União do Vegetal, ayahuasca has also become a focus of clinical research, with one randomized controlled trial reporting rapid antidepressant effects in treatment-resistant depression (Palhano-Fontes et al., 2019).
Because ayahuasca relies on an MAO inhibitor, it carries important drug and dietary interaction risks. This page summarises its pharmacology, effects, and risks; for more on its principal psychoactive component, see also our page on DMT.