does caapi bark have more less or same amount of alkaloids as the vine itself?

caapi vine is the 'bark'.. Its not like mimosa that you use the root of the tree

ok maybe im using the wrong terminology. on whole caapi vine there is certainly an outer surface that is a different color and texture like bark. this is what im referring to. im not sure what else to call it. is this not bark?

I vaguely remember reading both are best brewed together, as the inner and outer bark have slightly differing qualities. Vauge note from the back of Minxx's mind.

In traditional preparation they are brewed together.. whole caapi is just pounded and put to boil in alternating layers of caapi and p. viridis.

I dont know if the difference in alkaloid content was ever tested. Once I tried just using the outer scrapings of caapi vine, and it was definitely active, but I didnt really measure weight. I would say best just put the whole bark, but do as you please

ok thank you both for the info. im trying to cut down on the sediment with out clearing the brew and this powdery bark dust seems to be the main culprit.

would you mind trying to find sources for this, about any tribe removing the outer layer (and about alkaloid content / bad taste) ?