Strange Boiled Kratom Odor?

[Kruh-Tom]

For those who boil their kratom, have y'all noticed some vendor's batches to have a "chemical" type of odor? The smell starts right when the pot starts to steam, then dissipates once the boil fully sets in? Honestly, kinda smells like pesticide.

I have a summer/fall 2021 batch from a vendor that gives off this smell particularly bad. They are on the approved vendor list and supposedly do testing, so what could be going on here?

Considering sending some out to get tested, but I'd like to check with all of you first to see if there might be an innocuous explanation.

[anonk]

I've made a lot of kratom tea over the years and never experienced a chemical smell before. Fresh batches should become frothy when you first add it and should smell like chlorophyll/green tea. Fermented strains will have a vinegary smell to them also.

[BallzDeep9]

For those who boil their kratom, have y'all noticed some vendor's batches to have a "chemical" type of odor? The smell starts right when the pot starts to steam, then dissipates once the boil fully sets in ?

Why would you "boil your kratom" like that ? Water boils at 212º - Take pan off heat - Cool down to around 190º - Kratom is sanitized, all bacteria killed, and alkaloids are extracted for Red Bubble Tea - No need to actually boil the powder ? Are you using an Aluminum pan ? Those can have a metallic odor...

For simmering "Regular" Tea I always have Lemon, and Citric Acid (Crystal Light Mango Peach) or other Teas mixed in... No other weird smells.

The World Health Organization (WHO) - notes that bacteria are rapidly killed at temperatures above 149°F ... This temperature is BELOW that of boiling water or even a simmer. Article LINK - What temperature kills bacteria in water and food?

[Kruh-Tom]

@BallzDeep9 - I do it like that because I have yet to get a cooking thermometer. I know bacteria gets killed off at a lower temp than 212, but visually it is kind of hard to tell what temp it is without it being at a boil. Additionally, in regard to H. Pylori, I had heard temp needs to be 95C (202F) for a sustained period. "Bacteria can be heat-killed by incubating at 70˚C for 10 minutes, followed by 95˚C for 5 minutes " https://www.canada.ca/en/public-health/ ... ylori.html

I don't want to get side tracked here though. I have no doubt there are more optimal ways to prepare kratom. I do my method to save time and have peace of mind. But right now, I'm just trying to figure out what is causing this smell.

And btw, it is unrelated to the pan. Made a few different pots yesterday. Only one vendor had the smell.