In South-East Asia, and Thailand in particular, Mitragyna speciosa Kratom is most often chewed fresh, in whole leaf form, usually after removing the leaves’ central vein, which helps chewing and is said to prevent nausea.

This method of using Kratom is by far the most common, but is also greatly linked to the fact that Mitragyna speciosa Kratom actually grows in South-East Asia, implying that leaves can be picked and sold in a relatively quick time, without fear of rotting.

Fresh Mitragyna speciosa Kratom leaves are said to have a much less bitter taste than dried leaves, which are also a little tough to chew.

Outside of South-East Asia, one can usually only get dried Mitragyna speciosa Kratom leaves.

Dried Kratom leaves can be chewed, but do not taste good, and most people prefer to crush or powder them first, and swallow them. Such powdered Kratom can be mixed with food preparations to mask the bitter taste and help swallow the leaf powder rapidly.

Mitragyna speciosa Kratom, like other substances, is more effective on an empty stomach, which speeds up absorption process. Yet there are many reports of people mixing their Kratom with food products, and having positive effects. Sugar does not seem to diminish the effects of Kratom.

Mixing Mitragyna speciosa Kratom products with food probably slows down the absorption process, and diminishes Kratom’s maximum effects – something which one should keep in mind when considering such preparations. Some of the Mitragyna speciosa Kratom + food recipe suggestions were reported by Kratom users as being effective, and quite pleasant, with good quality Kratom. Yet one should keep in mind that these recipes are suggestions for making Kratom eating / swallowing easier and more palatable.

One should not eat Mitragyna speciosa Kratom products on a full stomach, just after a good meal, as this will weaken the experience and possibly cause nausea issues.