San Pedro Preparation

This page shows you some of the best methods for preparing San Pedro cactus (or Peruvian Torch if you can find it) for consumption. If you don’t have the time or the means to extract pure mescaline, or if you simply don’t want to (the effects of pure mescaline are somewhat different as some alkaloids are lost in the extraction process) then this page should help you out! Bear in mind that often there’s no best or worst way of consuming mescaline cacti, it’s really down to personal preference and what you find more palatable.

The mescaline content of San Pedro and Peruvian Torch cacti can vary greatly from one plant to another making it hard to give an exact weight to use for these methods. A 1 foot (30cm) section of San Pedro cactus generally provides an experience of moderate strength for most people. Have a look at our San Pedro Dosage page for more information.

Here are a few of our favorite Peruvian Torch / San Pedro preparation methods:

San Pedro Ice Cream
This is one of the easiest and quickest methods of preparing San Pedro cactus. You can also use dried or powdered San Pedro if you like, in which case skip to step 6.

  1. Remove a section from your cactus and cut off the spines
  2. Use a knife or peeler to carefully remove the outer skin
  3. Slice your section into star shapes roughly 2cm wide
  4. Remove the hard inner core of the cactus
  5. Cut your cactus stars in half
  6. Add chopped San Pedro to ice cream of your choosing and blend
  7. Put your mixture in the freezer for a minimum of 3 hours
  8. Enjoy!

San Pedro Tea
This method definitely works although it tastes pretty disgusting. You can try holding you nose whilst drinking it or adding lemon juice or other flavoring to try and mask the bitterness, although this will only do so much. It is very common for people to have nausea and vomiting when consuming cacti, it is worth it though.

  1. Cut a section from your San Pedro cactus and remove the spines
  2. Use a peeler or knife to carefully remove the thin outer skin
  3. Slice your chosen section into star shapes roughly 2cm wide
  4. Cut out the paler inner core of the cactus
  5. Cut your star shapes in half
  6. Blend your remaining pieces
  7. Pour the resulting sludge into a large pan and simmer on the lowest setting for 5 – 6 hours.
  8. Strain thoroughly what’s left through a (clean) t shirt or similar kind of fabric and collect the liquid (keep the plant material for another reduction as well if you like as it will still contain mescaline and other alkaloids)
  9. Drink the strained liquid and sit tight!

San Pedro Jello
This is another good method for masking the taste of San Pedro, it requires a little bit more work than the ice cream method but many people find it works well.

  1. Follow our Drying San Pedro guide if you have fresh San Pedro
  2. Put your cactus pieces through a coffee grinder to make San Pedro powder, if you don’t have a coffee grinder then either buy one (they’re not expensive) or achieve powdered material through blending or finely chopping your cactus pieces
  3. Make your jello (or jelly for our UK and Aussie friends) as instructed on the packet but lace it with your desired amount of cactus powder in the early stages and then refrigerate immediately. You may want to use more jello than you normally would or add some other strong flavoring to help mask the bitter cactus taste
  4. After 2-3 hours your mescaline jello should be set and ready to eat!

San Pedro Ice Cubes
This is another good method for avoiding the bitter taste of the San Pedro cactus.

  1. Cut a section from your cactus and remove the spines
  2. Carefully peel the dark green outer skin with a peeler or knife
  3. Slice your San Pedro section into star shapes roughly 1cm wide
  4. Remove the hard inner core of the cactus
  5. Cut your cactus star shapes in half and blend
  6. Pour the blended mixture into a pan and simmer on the lowest setting for 3-4 hours until the liquid has been reduced.
  7. Pour your mixture into an ice cube tray, leave to cool for 20 minutes then put it in the freezer
  8. After a few hours you should have a nice tray of mescaline ice cubes! Crush them and eat quickly to help hide the flavor

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