The Pacific Islands produce kava or kava kava (Piper methysticum, Latin for “pepper” and Latinized Greek for “intoxicating”). The word kava, which means “bitter,” is Tongan and Marquesan. Other names for kava include awa in Hawaii, ava in Samoa, yaqona or yagona in Fiji, sakau in Pohnpei, seka in Kosrae, and malok or malogu in Maldives (parts of Vanuatu). The Polynesian tribes of the Pacific Ocean, including those in Hawaii, Vanuatu, Melanesia, some regions of Micronesia, such as Pohnpei and Kosrae, and the Philippines, all use kava for its sedative properties.
A beverage with sedative, anaesthetic, and euphoric qualities is made from the plant’s root. Kavalactones are the name of its active components.
First only buy noble varieties of kava. Tu dei kava varieties result in undesirable side effects such as headaches and nausea for a couple of days.
Secondly, choose kava that is only made from the lateral roots (waka) and basal roots (lewena). Pure waka powder which is what we sell at Viti Kava has a stronger effect compared to lewena. Under no circumstances should one consume kava powder which contains stems (kasa) or leaves. Pacific Islander natives have only consumed kava made from roots for centuries without any major side effects.
Thirdly, good quality kava is fresh and cleaned well. At Viti Kava we import new batches every 4 months and our kava processor cleans and packs to FDA standards.
Lastly the kava needs to be matured to at least 3 years. Kava lactone in kava roots is optimal when the plant is at 3 years of age and continually increases at a slower rate.
1800 413 661
info@vitikava.com.au