Since the rise of Kratom throughout the West, it is easy to find much information about this plant, even in Spanish. But much is scattered, incomplete or turns out to be contradictory. Many of the entries in this blog are aimed at people with previous knowledge in this field or in pharmacology, so now we create a post aimed at those curious to ask yourself what is the Kratom.
What is Kratom?
With Kratom name is as known in much of the world to the plant Mitragyna Speciosa. This plant, native to south-east Asia, has recently been introduced in the West during the last decade, including Spain. Its crop in our climate is very difficult, so we export western consumer’s dry leaves.
This plant has been used for centuries in the regions where it grows for its psychoactive properties. The active ingredients are alkaloids nature derivatives, organic compound found in nature smoking the skeleton of many compounds, such as serotonin in the brain.
The leaves are the part of the plant that is consumed; the best plants are those with more than 10 years of age, which may contain up to 0.5% by weight of alkaloids. Many of these alkaloids have been identified and characterized, but as this is a post for beginners and curious,
How do you consume?
Ethnobotanical use of the most common plant in areas where it grows is chewing the fresh leaves. In Spain we do not have fresh leaves, so as usual is eating Kratom tea.
Preparation Kratom tea (for 1 person)
Prepare a good tea Kratom has no greater mystery, here we explain step by step:
Choose your favorite variety, according to taste or occasion.
Weigh your dose: 6 grams is a good dose to start, 8-10 g and a standard dose to discover all its effects and 12 g or more is strong. We recommend never exceed 15 grams.
Put a saucepan of water to boil. Avoid using tap water if there is a lot of lime in your area. The amount of water to boil from 1 to nearly 2 cups (250 to 400 mL). We recommend more than 1 cup if the dose is large (10 grams or more). The more concentrated the tea, the worse the taste.
When water comes to a boil throw the reweighed Kratom. Go stirring slowly. Each time the water comes to a boil should lower heat slightly, as the tea tends to rise.
Remove and leave on medium heat for 10-15 minutes max. Many websites recommend adding a little lemon juice: this helps to extract alkaloids a little better, but much worse taste! So we left it available to everyone.
When the tea is ready, tap filter it. A coffee filter is sufficient. We can spend some cold water on the remains of Kratom that remain in the filter to drag more of alkaloids, until the cup or bowl where we will drink tea is full.
Add sugar or other sweetener to taste.
Let cool slightly, and you see drinking slowly, over the course of about 30 minutes. The Kratom usually bad taste, although many of our varieties are very passable because the leaves are crush devein and other hard parts, which give a very bitter taste.
Is it better to consume leaves, resin or extract?
Researchers recommend only using Kratom leaves. Not only for its proven efficacy and to be the best for your buck. Good extracts are not recommended for beginners: tolerance goes up very quickly, apart from being expensive. Kratom resin is an extract made with water. You can even make your own resin, boiling a considerable amount of Kratom until a black paste. The advantage is that the resin occupies less volume than the leaves something to consider if working with large amounts.
Apart from tea, I can consume Kratom otherwise?
Besides tea, you can:
Chewing fresh leaves if you have access to them, something very difficult in Spain.
The method “toss & wash”, which involves swallowing and lower Kratom powder with water and juice. It’s really disgusting.
Encapsulate. Increases the final price, although more material is used. Yes, swallowing plant material can cause diarrhea, due to the huge amount of fiber.
You smoke it. It’s a waste!