Peruvian Torch Cactus
Trichocereus peruvianus (Peruvian Torch Cactus) is native to the high Andes. Peruvian Torch Cactus are a very hardy and easy to grow columnar cactus, often growing a foot per year and reaching heights of over 15 feet (40 feet has been recorded). Peruvian Torch Cactus is ribbed , with usually 6 to 8 ribs. It is a branching cactus and often has many side arms.
Trichocereus Peruvianus (Peruvian Torch Cactus) is closely related to San Pedro Cactus (mescaline cactus), but much less common. Trichocereus peruvianus is similar in appearance, but has longer spines and has a darker color, sometimes being blue. Trichocereus peruvianus grows much like san pedro, but, amazingly, it seems to grow faster and be even more hardy.
Effects of Peruvian torch cactus
Trichocereus peruvianus cactus can make you feel like walking through your own fantasy world, with colourful and spiritual visions. This can give you a happy feeling. But because the amount of mescaline between different kinds of the Trichocereus genus varies, it is difficult to estimate how heavy the trip will be. The trip normally lasts for 6 to 12 hours. The Trichocereus peruvianus trip is more friendly than the Peyote trip. And also the nausea during the first hour after consuming will be less than with the Peyote.
1 small cactus should be enough for a light to moderate trip and a big one is a little more heavy.
2 small cacti or 2 big cacti for a really strong trip.
You can eat the Trichocereus peruvianus raw, however this really does not taste nice.
You can also drink the Trichocereus peruvianus, Remove the long thorns and throw them away. Peel the skin of the Trichocereus peruvianus cactus (the meat has the highest concentrations of mescaline) and let the cactus dry. When the Trichocereus peruvianus cactus is dry enough, grind it to powder. The powder can be mixed with a sweet and fruity drink like orange juice.
You can also bake the Trichocereus peruvianus cactus before you consume it, Dry the cactus first, Cut it into slices and put it in a oven on 50°C for 4 or 5 hours. Then you can eat the slices. Make sure you remove the thorns because you cannot eat them!
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