The dried and ground bark was traditionally boiled at length in water to extract the bitter principles. This preparation requires supervision by a healthcare professional due to the variable alkaloid content. Dosage must be validated with a healthcare professional or a recognized pharmacopoeia before use.
The bark was macerated in alcohol to obtain a concentrated tincture, traditionally used in very small diluted quantities. Due to the toxic risk, its preparation and use must imperatively be supervised by 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 mask its bitterness, according to ancient uses. This concentrated form poses a risk of overdose and requires prior medical advice. Dosage must be validated with a healthcare professional or a recognized pharmacopoeia before use.
Red cinchona bark, rarely cultivated outside its native Andean range, is mainly found in specialized herbalist shops offering regulated raw materials.
The bark of the roots and trunk is traditionally harvested from mature trees, outside periods of heavy rainfall, to preserve its richness in active principles.