The dried and ground bark was traditionally simmered gently in water for about fifteen minutes, then filtered. This bitter preparation was consumed in small quantities, always under the supervision of an expert due to the plant's potency. Dosage must be validated with a healthcare professional or a recognized pharmacopoeia before use.
The bark was macerated in alcohol for several weeks to extract the bitter and alkaloidal principles, yielding a concentrated tincture reserved for supervised use. Preparation and dosage must be entrusted to a qualified professional. Dosage must be validated with a healthcare professional or a recognized pharmacopoeia before use.
The finely pulverized bark could be incorporated into wine or honey to mitigate its pronounced bitterness, according to ancient practices. Due to toxicity risks, this form requires prior medical advice. Dosage must be validated with a healthcare professional or a recognized pharmacopoeia before use.
Cinchona bark is sometimes found dried in specialized herbal shops or as regulated preparations; in the wild, the tree grows in high-altitude Andean forests, notably in Peru, Ecuador, and Bolivia.
The bark is traditionally harvested from trees at least several years old, preferably during the dry season, to ensure richness in active principles.