Say kratom and, in practice, you mean kratom powder: dried, finely ground leaves of the Mitragyna speciosa. Fresh leaf never makes it to the Netherlands, so everything comes down to how well that powder is made and stored. This article takes you from mill to mug.
From leaf to powder
After harvest the leaves are dried and ground. Good producers first remove the veins and stems, which contain few alkaloids. The result should be a fine, even powder, from bright green to brownish green depending on the colour variety. The whole journey, from tree to mill, is described in kratom leaves: from tree to powder.
How to recognise quality
Four signals: a fine, even structure without hard bits, a fresh planty smell (musty is a bad sign), airtight and light-proof packaging, and a seller who is honest about origin and risks. Our Maeng Da kratom comes from the same grower in Indonesia per colour and is packed in a resealable, light-proof bag.
How to use it: tea is the classic
Most users brew tea: powder in water of 70 to 95 degrees Celsius, steep for a few minutes, perhaps with honey or lemon because the taste, let us be honest, is rather earthy. Bitter green homework, some say.
Dosing: the scale is your friend
Kratom powder is dosed to the gram, and "a teaspoon" is not a gram but a guess. A precision scale costs less than a misstep and removes the guesswork. The common start is 1 to 2 grams; building up can always happen next time. Why most conscious users do not take it daily is explained in how often is too often.
Storage
Dry, cool, dark and airtight. Moisture is kratom powder's biggest enemy: it makes the powder clumpy and can cause mould. In a well-sealed package, away from sunlight, it keeps for a long time.
This article is informational and not medical advice. We make no health claims about kratom. The combination with alcohol or other substances is known to be risky. Do not use it during pregnancy or breastfeeding, when taking medication (consult your doctor first) or under the age of 18.