SKU: 95026466746
is san pedro cactus peyote

is san pedro cactus peyote Exotica NZ Plants

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Description

is san pedro cactus peyote Exotica NZ PlantsSan Pedro Cactus (Echinopsis pachanoi) Large matured plants! The San Pedro also known as Trichocerous Pachanoi is a fast growing columnar cactus native to the Andes Mountains at 2,0003,000m in altitude. It is found in Argentina, Bolivia, Chile, Ecuador and Peru. The same family of Cactaceae, it requires less attention and yet is a very unique and pleasant looking plant. Suitable for growing both indoors or the outdoors with low maintenance making this

San Pedro Cactus (Echinopsis pachanoi)

Large matured plants!

The San Pedro also known as Trichocerous Pachanoi is a fast-growing columnar cactus native to the Andes Mountains at 2,000–3,000m in altitude. It is found in Argentina, Bolivia, Chile, Ecuador and Peru. The same family of Cactaceae, it requires less attention and yet is a very unique and pleasant looking plant.

Suitable for growing both indoors or the outdoors with low maintenance making this plant the perfect gift for someone who does not have lots of space or time. A minimalist friend would truly appreciate San Pedro!

The San Pedro cactus is a fast-growing, multi-stemmed plant or small tree growing to measure approximately 2m wide and up to 6m tall.

The plant can be toxic to dogs and cats if ingested in large amounts.

Disclaimer:
In New Zealand, cacti such as the San Pedro may be cultivated for ornamental purposes but not for processing and ingesting the Mescaline which is a Class A drug under the Misuse of Drugs Act 1975. That means you could be imprisoned for up to six months for possession and up to life for supply. ExoticaNZ accepts no responsibility for any illegal activity the customer engages in after taking possession of this plant.

Plant Care

  • Soil: Prefers a free-draining cactus mix, ideally sandy or gravelly for good aeration and drainage.
  • Watering: Water sparingly—only when the soil is completely dry, and even less frequently during the winter.
  • Temperature: Tolerates a temperature range from about 10°C to 30°C. Protect from frost.
  • Light: Requires full sun to partial shade; too much direct sunlight can cause sunburn, while too little can lead to stretching.
    Fertilising: Use a low-nitrogen, high-potassium cactus fertilizer, like a 5-10-10 ratio, during the growing season, every 4-6 weeks.
  • Pruning: Generally requires little pruning, but may need occasional trimming to remove damaged parts or control size.
  • Mulching: Not necessary, but a light gravel mulch can help the soil surface stay clean and reduce evaporation.
  • Pest Control: Monitor for common pests such as scale and mealybugs. Treat with insecticidal soap or neem oil if necessary.
  • Flowering: Produces large, fragrant white flowers that bloom at night during the summer months.
    Potting: Suitable for container growing. Choose a container with excellent drainage and a depth to accommodate the root system.
    Feeding Regime: Minimal feeding; over-fertilization can lead to excessive growth at the expense of flowering.


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SKU: 95026466746

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Linna
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★★★★★ 3
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I had a hankering for jerky and found biltong instead. I didn’t know what made it different, but I was willing to try. I was very surprised how moist it was!! It’s better than the jerky here. If I wanted to gnaw on leather then I’d get my belt instead of paying money for dried meat. I liked that it didn’t have sugar. However , the flavor was confusing. It was mostly sour, like too much vinegar. Other reviewers mentioned that too and I must agree. I’m not sure how it’s suppose to taste but this experience makes me hesitate buying any more.
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Reviewed in the United States on October 22, 2020
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Charles W. Ambrose
Waukegan, US
★★★★★ 5
Great taste
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
Great taste, the right size
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Reviewed in the United States on March 25, 2026
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Joseph Ernest
Charlottesville, US
★★★★★ 1
Rancid, Nasty, biltong shavings
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1), Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
This Ayoba Biltong has an OK flavour, but the black pepper is excessive. About 20% of the shavings are rancid, which means that every 5 shaving pinch you put in your mouth is practically guaranteed to have a rancid flake. The rancid flakes are bitter. acrid and foul, and this nastiness completely overpowers the biltong flavour, even the excess black pepper taste. I believe the rancidness comes from the white bits of fat attached to the meat, but who wants to sort and clean these biltong bits? DO NOT BUY!!!! FYI - I grew up in Swaziland and Botswana, and ate pounds and pounds of biltong. I even made Biltong while deep in the Okavango Delta.
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Reviewed in the United States on February 1, 2026
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J. Johnson
Dallas, US
★★★★★ 5
Flavorful
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Best jerky ever I love everything about it! Jeff Johnson
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Reviewed in the United States on April 3, 2026
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David A.
Fort Morgan, US
★★★★★ 5
Excellent flavor and texture to this jerky with no sugar makes it my new favorite
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
I have recently adopted a low carb, high protein diet combined with weight training, so I'm always looking for new sources of protein. I use protein powder as little as possible, and eat more from natural sources. I have a brand of beef jerky I really like, but traditional beef jerkies have a lot of sugar (10g protein to 6g of sugar). Biltong, however, has more protein per oz (16g) and 0g of carbs or sugar. Simple ingredients, and nothing funky. So a big win on the nutrition front. That is great, but what won me over was the flavor. It has a nice hearty flavor, and has a little wetness to it that makes the texture nice to chew. I have tried another brand of biltong, but I found it too dry for my taste (kinda of like chewing on plastic). So another win on flavor and texture. Pricing is okay. Good beef jerky is not cheap, so you get what you pay for. I would like to buy in bulk, so bigger packages with better discounts would be a good offer I would jump on immediately.
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Reviewed in the United States on May 22, 2019

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