isteriopsis, that ‘‘other vegetable ingredients are some- 
times included in the making of the beverage’ and that 
their identity is still in question. 
Lewin (42,45,46) identified natema, yagé, yahé, nepe, 
“*kahv’ and pinde as Banisteriopsis Caapi and enumerated 
the following Indian tribes as ‘‘addicted’’ to the use of 
this narcotic species: Guahibo, Tukano, Correguahe, 
Tama, Ziparo, Vaupé, Yekwana, Baré, Baniva, Manda- 
wake, Tariana, Siona, Jivaros, Colorados and Cayapas. 
Although Lewin held the principal ingredient to be Ban- 
isteriopsis Caapt, he admitted that it was sometimes used 
together with other plants. Amongst these plants, he 
named, as one possibility, Prestonia amazonica (43), al- 
though he strongly doubted that the name yajé referred 
exclusively to Prestonia amazonica. He further indicated 
that some Indians probably also add tobacco-water to 
the beverage. 
A most interesting note on ayahuaseca in Peru ap- 
peared in 1943 (94) and included a ‘‘recipe’’ for making 
the intoxicating beverage. Unfortunately, all of the 
plants employed were indicated with Indian names, with 
no hint as to their identity. The recipe commonly used 
in the vicinity of Iquitos has, as its principal ingredient, 
the liana or ‘‘death vine,’’ ayahuasca, which is undoubt- 
edly a Banisteriopsis. Into the decoction of this vine, the 
leaves of a species of muémueti are put; the name muém- 
ueti is said to refer to several plants, only one of which is 
used at atime. According to this account, the muémueti 
is responsible for the visual hallucinations. Alsoemployed 
in the decoction is an evil-tasting tuber called katija. To 
sweeten up the ayahuasca drink, leaves and seeds of a 
plant known as pujana are added. 
Herrera (31) listed the ayahuasca of Valle de Lares as 
Banisteriopsis metallicolor (A. Juss.) O’ Donnell & Lour- 
‘planta t6xica.”” 
[ 24 ] 
teig and reported it as a 
