Kratom (Mitragyna Speciosa)

The most common form is powder, made by drying and finely grinding the leaves into a texture similar to matcha. The powder is typically green or brownish and is consumed by mixing into drinks, brewing as tea, or using the “toss-and-wash” method, where users swallow the powder with water. Capsules and tablets are also popular, offering pre-measured doses in convenient gelatin shells or compressed solid forms, which are green or brown inside. These are favored for masking kratom’s bitter taste and ensuring precise dosing.

Liquid extracts are highly concentrated forms of kratom alkaloids, presented as thick, dark green or black liquids in small dropper bottles. These are used sparingly due to their potency, often added to drinks or consumed directly. Similarly, resin, a dense, waxy form of kratom extract, is dissolved in hot water to make tea or consumed in small chunks for potent effects. Tea is another traditional method, made by steeping either dried leaves or powder in hot water. The resulting brew ranges from light brown to greenish and is often sweetened to improve its bitter taste.

In recent years, liquid shots and edibles like gummies have emerged, catering to users seeking portability and improved flavor. Liquid shots, found in small, portable bottles, contain concentrated kratom extract, while gummies incorporate kratom powder or extract into chewable, flavored candies. In Southeast Asia, fresh kratom leaves are still chewed directly or smoked, although this form is less common in Western markets.

Kratom products have a distinct earthy and herbal aroma, often likened to green tea or fresh-cut grass, while the taste is bitter and grassy, more pronounced in concentrated forms. These diverse forms—ranging from traditional dried leaves to modern capsules, extracts, and edibles—offer users flexibility in choosing the method that best suits their preferences for taste, potency, and convenience.