Cimora

Cimora is a Peruvian term used to describe a brew with hallucinogenic properties made from the “San Pedro” cacti (Trichocereus pachanoi) and other plants such as chamico (Datura stramonium) in South America,[1][2] used traditionally for shamanic purposes and healing in Peru and Bolivia.

The main ingredient in the brew is the cactus Trichocereus pachanoi, also known as San Pedro, which contains Mescaline, which is responsible for the hallucinogenic effects of cimora.

[citation needed] The term cimora, as well as variants such as cimorilla, have been used to describe many different types of plants in the Peruvian region.

Cimora has been used extensively throughout history, with historical references to the San Pedro Cactus in early Chavín culture dating as far back as 200 BC.

[13] The Spanish colonisation of South America involved the widespread suppression of local culture, medicine and religion by the conquistadors.

[10] Traditionally, the preparation of the cimora brew involves the collecting of four of the San Pedro Cacti, and slicing these into cross sections, similar to a loaf of bread.

[7] In preparation for the healing ceremony, the patients must bring offerings such as a bottle of alcohol, a bag of sugar, scented water and red perfume.

Differing opinions have been the subject of discussion and journals, and Schultes has described accurately identifying what goes by the name of cimora as “one of the most challenging problems in the ethnobotany of hallucinogenic plants”.

[18] The main source of the problem is differing uses of the word cimora to describe multiple things, both the brew as well as a range of other plants.