Dried Kava Kava Root
Kava Kava is an ancient crop of the western Pacific and is known by a variety of names including:
awa (Hawaiʻi),
ava (Samoa),
yaqona (Fiji), and
sakau (Pohnpei).
Kava is consumed throughout the Pacific Ocean cultures of Polynesia (including Hawaii), Vanuatu, Melanesia and some parts of Micronesia and Australia
Kava Kava is best known in alternative medicine for its use as a soothing drink. The name
"kava" refers to both the plant and the beverage produced from its roots. The
Kava root is known to have sedating properties and is consumed for its ability to relax without disrupting mental clarity.
Kava is consumed in various ways throughout the Pacific Ocean cultures of Polynesia, Vanuatu, Melanesia and some parts of Micronesia and Australia. Traditionally,
Kava Root is prepared by either chewing, grinding or pounding the roots of the
kava plant. Grinding can be done by hand against a cone-shaped block of dead coral. The ground root is generally combined with a little water, as the fresh root releases moisture during grinding. Pounding is done in a large stone with a small log. The pounded
Kava is then added to cold water and consumed as quickly as possible.
In modern culture, the
Kava beverage is usually made from
dried kava root. Generally one tablespoon of
is added per cup of water. The mixture is then soaked in water for approximately 30 minutes to allow the water to completely soak through the fibers (lecithin is often added to aid in the process of emulsifying the kavalactones with water). The Kava, water, and lecithin are blended in a blender for several minutes then strained into a straining cloth. The pulp resin is discarded and the beverage is enjoyed. Often coconut water, coconut milk, lemongrass, cocoa, sugar, or soy milk is added to improve flavor.
Kava Kava herb is also consumed to aid in the reduction of social anxiety.
As with any herb or supplement, a physician should be consulted prior to use.
Also available:
Damiana Seeds
5X Damiana Extract Powder
