Ground Kava Kava roots

Botanical name: kava kava; kava; pepper (Piper methysticum)

In Pacific cultures such as Polynesia, Micronesia and Melanesia, including countries such as Fiji, Vanuatu, Samoa and Tonga, kava is a popular hangover-free alternative to alcohol. With a history of over two thousand years of use, kava is a staple of traditional medicine and cultural practices in the region.

The first recorded mention of kava and its traditional use comes from Georg Forster, a German scientist who was part of James Cook’s second expedition. The Polynesians showed Europeans how to consume coffee by chewing the root or grinding it in a coral mortar mixed with water.

Today, kava is produced commercially and locally on various islands in Oceania, using different varieties of kava of varying quality. Visitors to traditional local bars called nakamals can enjoy a wide range of artisanal and industrial kava drinks.

Our kava is a blend of mainly Kava Hina and Kava Kula varieties.

Main ingredient: kavalactones

Kava requires a tropical climate with abundant sunlight and rain for growth. The roots of the plant contain kavalactones, which are responsible for the anxiolytic and euphoric effects, as well as the numbing sensation on the mucous membranes.

On average, dried kava roots contain up to 15% kavalactones and 10-12% water, while fresh roots contain 80% water. The concentration of kavalactones can vary depending on the variety of kava and the region where it is grown. Regulations govern the cultivation of noble and unworthy varieties of kava in different regions of the Pacific.

Kava tea is known for its empathogenic, relaxing and anti-spasmodic properties. It is believed to improve the quality of sleep, act as an antidepressant, and function as an adaptogen.

Effects on the body:

• kava root drink has sedative, anaesthetic and tonic effects simultaneously;
• acts as an empathogen, facilitating communication and social interaction;
• used as a relaxant, a cure for insomnia and anxiety;
• the overall effect of kava is similar to drunkenness, but when used properly kava does not cause hangovers and cognitive impairment. The main result of drinking kava following the tonic effect is muscle relaxation, calming and general relaxation without loss of mental clarity. The drink brings a sense of peace and eliminates moral discomfort;
• it is also recommended for sleep normalization and as an adaptogen (stress reliever) or antidepressant.
• doporučuje se také pro normalizaci spánku a jako adaptogen (lék proti stresu) nebo antidepresivum.

A classic step-by-step recipe for the drink (for 1-2 people):

• 10 g of kava root mixed with 300 ml of room temperature water;
• important! add 1 tsp olive oil and/or 100 ml coconut milk (kavalactones are extracted through the fat);
• stir the mixture and leave it for at least an hour, preferably 4-8 hours;
• if cooking in summer – put in the fridge;
• after infusion (if possible), whisk the mixture with a blender or stir thoroughly;
• filter the drink through 4 layers of cheesecloth or a cotton cloth;
• leave the root in the cloth you need wrapped and well squeezed;
• put the cloth in the drink, let it absorb the liquid and squeeze it again;
• repeat the operation for 5-10 minutes, then throw away the squeezed root;

It is recommended to filter the drink again (the root should not fall into the drink, as it irritates the stomach).

Important! The finished drink should be consumed in small portions, filling the mouth and holding for a few minutes. Cavalactones are absorbed through the mucous membranes and cause a pleasant numbness. To improve the taste of kava, you can add honey to the drink.

The effect of the drink can last from 3 to 8 hours or longer. Kava combines well with kratom (e.g. Malay Gold or Borneo Red) and has strong antidepressant and anti-stress effects. Overdosing on the drink causes drowsiness.

Item description: Ground Kava Roots

General Information

Kava is a plant native to the Pacific Ocean region and is a tropical shrub that can grow up to 2 metres tall before it becomes large. The roots of the plant can reach a depth of 60 cm and are usually propagated by cuttings instead of seeds.

The plant is believed to have originated in New Guinea or the islands of Vanuatu and was spread across the Pacific Ocean by sailors. In New Zealand, where the Polynesians arrived earlier, a variety of kava belonging to the species Piper excelsum is cultivated. This variety does not have the same intoxicating effect as traditional kava and was probably named in honour of the ancestors who brought the plant by sea but were unable to save Polynesian kava seedlings because of the climate.

Contraindications

It is recommended to avoid consuming kava if you plan to drive or perform tasks that require increased attention in the next 6-8 hours.

According to the World Health Organization, the aqueous suspension of kava roots is considered an acceptably low health risk due to the long tradition of its consumption in Polynesia.

Several studies have raised concerns about the possible hepatotoxic effect of kava extract (liver toxicity), which has led to the restricted sale of kava and root-based preparations in some European countries. It was later found that hepatotoxicity may be associated with the use of alcohol-containing tinctures and extracts. The combination of kava with drugs and alcohol can also cause harm. As a result, restrictions on the sale of kava have been lifted, including in Germany.

It is not recommended for children, pregnant or breastfeeding women, people with liver disease or those who are intolerant to such drugs to consume kava. In addition, kava should not be combined with alcohol or pharmaceutical or herbal preparations. The use of alcohol and acetone extracts of kavalactones is not recommended.

It is also recommended to avoid long-term continuous use of the drink (more than a month) and excessive dosage (more than 4 cups per day). A break of at least 4 weeks after consuming the drink is recommended.