What is Kava?
‘Awa or kava (Piper methysticum) is a member of the pepper family Piperaceae, cultivated and consumed throughout the South Pacific for more than 3,000 years. In many Pacific societies, the word “kava” means bitter, sour, or sharp — a fitting description of this earthy, grounding traditional beverage.
How Kava Feels
In cultures where kava is part of daily life, people commonly experience a mild elevation in mood, lively conversation, and an increased sensitivity to sound — all while maintaining clear thinking and full awareness. This makes kava distinctly different from alcohol: the mind stays present while the body relaxes.
As a traditional botanical, kava is reported to support relaxation, ease muscle tension, provide mild analgesic effects, and act as a local anesthetic. When you first drink traditionally prepared kava, you’ll notice a numbness of the mouth and tongue — that’s the kavalactones at work.*
Hawaiian Kava: Among the World’s Most Potent
Hawaiian kava varieties have earned a reputation as among the strongest available, sometimes containing twice or even triple the kavalactones found in varieties from elsewhere in the Pacific. Several theories exist for this:
- When Polynesian voyagers brought kava to Hawaiʻi, they selected only the finest cultivars
- Geographic isolation preserved the original cultivar without the mutations affecting mainland varieties
- Higher sun exposure and the absence of pesticides may accentuate kavalactone development
Kona Kava Farm Varieties
Mahakea — Dark green stems with purple nodules. Light, almost sweet-tasting powder. Highly regarded for easing sore muscles. Chemotype: 426315.
Honokanʻiki — Greenish-yellow stems with raised spots. Very smooth, almost sweet taste. Considered exceptionally kavalactone-rich. Chemotype: 463251.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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