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About kava

It seems to have become common knowledge for the global citizen to appreciate that Chinese and Japanese cultures center around a national beverage such as tea, that the French are famous for their wines and champagne, and that the Scots make excellent whiskey. And yet it appears only now that kava, a sacred drink to many Pacific Islanders, has come onto the world stage. Why is this the case?

Perhaps we can first start to look at some of kava's remarkable attributes, and a little on its background...

Anecdotal information on common uses of kava:

• Great for parties or meetings. A sense of sociability and relaxedness towards oneself and others comes about with kava. It’s said one cannot hate with kava.

• Perform better. Performing artists, students taking tests, public speakers, and other who engage in performance-based activities do better with kava. Clinical studies have shown that memory, concentration, and mental clarity are enhanced.

• Quit a habit. Kava relieves the anxiety associated with withdrawl symptoms of addictive drugs like smoking, alcohol, etc. Kava eases the transition of going “cold turkey”. Traditionally kava was also used as an aid to lose weight as it was used as an appetite suppressant. And kava is non-addictive.

• Be creative. Kava helps bring about an alert, playful, and relaxed state of mind that are the precursors of creativity.

Therapeutic Uses of Kava:

• Anxiolytic (relieves anxiety & stress)

• Depression associated with anxiety

• Skeletal muscle relaxant

• Calmative in mild insomnia

• Diuretic, anti-inflammatory (relieves gout)

• Anticonvulsant, antiepileptic

• Neuroprotective in cerebral ischemia (e.g., protects against certain strokes)

• Non-opioid analgesic

• Local anesthetic

• Topical antifungal

Is Kava Safe?

• The safety and efficacy of kava has been established in numerous clinical trials and animal studies

• The American Herbal Products Association has issued a detailed review attesting to the safety of kava

• Germany’s Kommision E has issued a positive therapeutic monograph on kava

• Kava has been used in a traditional context by thousands of people with no evidence of toxic or deleterious effects

• Kava is non-toxic under normal conditions of use is not stupifying, does not cause addiction or dependency

• Any substance can be abused; kava is safer than alcohol, prescription tranquilizers, and coffee.

Preparing Kava for Consumption:

Suggested preparation instructions using kava root powder
1. Measure your kava root powder to one tablespoon powder for each cup (8 ounces) of warm (not boiling) water. Please note that for concentration there is no hard and fast rule, some people like it more dilute, and some like it stronger.
2. Add the measured kava root powder into a sieve, close the end(s) & massage in the water for about 10 minutes or until the sieve no longer feels “greasy”.
3. Cool, drink the liquid.

Optional: To keep longer, store in the refridgerator (up to about a week if good clean water was used) or in the freezer.

Other Notes:

1. For maximum effectiveness, kava should be taken before meals or on an empty stomach.

2. The mouth and tongue will temporarily become slightly numb
   when prepared correctly. Traditionally, the drink is not
   savored but rather gulped down because of the bitter taste. Adding honey and cinnamon to taste can mask the rooty flavor.

3. Reusable nylon Painter’s Sieve can be purchased at City Mill (Hawaii). The cost there is about $3 for five sieves. K-Mart & and Longs sell short white nylon stocking by L'eggs for about $2 for three pairs (six socks). Also a cheese cloth works. Jonathan's favorite is to use a silk screen (made of polyester) - no. 6 seems to work fine.

4. Much literature is available on kava. Some references include Kava: The Pacific Elixer by Vincent Lebot, Ph.D. et al.; Kava: The Miracle Antianxiety Herb by Ray Sahelian, M.D.; Hawaiian Herbs of Medicinal Value (translated) by Akaiko Akana.

Varieties of Hawaiian kava. Pre-contact Hawaiians seemed to have developed or perpetuated over 14 cultivars of Piper methysticum (perhaps a sterile derivative of Piper wichmanii). Hawaiians also refer to kava as ‘awa.

Hanakäpï‘ai at seven months from time of cutting.
Copyright © 2000 Hawaiian Kava Center. All rights reserved.

The following list of Hawaiian kava cultivars are from the references of [Akana, Lebot], and the author's personal talks with other Hawaiian farmers:

1. ‘Apu: Short internodes and green stems. See also Mö‘ï.

2. Hanakäpï‘ai: Dark, long, spotted stems. Internodes have somewhat more green than the Spotted-Hiwa. Found at Hanakäpï‘ai, Kaua‘i. Also called Nënë ‘ele‘ele.

3. Honokaneiki. First discovered in Honokaneiki valley. Green with small dark spots.

4. Hiwa: Long internodes and dark green stems.

5. Ke‘o ke‘o: "Whitish in general appearance and more commonly found than the others". [Not verified.]

6. Kümakua: Tall shrub with green internodes. Also known as Puna Green.

7. Laua‘e a Käne: This shrub resembles in every way the ‘ülei (Osteomeles anthylidifolia). Its fragrant flowers are whitish yellow; its leaves are somewhat thick, having a disagreeable odor. [Not verified.]

8. Mäkea (aka Mahakea): Long internodes and stems of a lighter green than Apu and with reddish color at the nodes.

9. Mamaka: Short internodes and light green stems. [Not verified.]

10. Mö‘ï: Short, dark-green internodes and whitish nodes. There's apparently a green type as well, which some refer to as the ‘Apu.

11. Mokihana: The leaves are like those of the mäkea. Its internodes are short and stubby. Its odor is somewhat fragrant, hence the name "mokihana," the famous fragrant berry of Kaua‘i. It is a very powerful drink. It is sometimes called "Ka ‘awa kau la‘au" because the birds take its stems to their nests in trees where the plant grows and roots are exposed to light. [Not verified, but reputed a example is kept in under observation at an HKC facility.]

12. Nënë (aka kua‘ea): Long internodes; general appearance somewhat spotted with a bumpy bark and trunk. In general appearance, the spots resemble the turtle's back.

13. Papa: Prostrate appearance; short internodes; spotted stems. [Not verified.]

14. Papa ‘ele‘ele: Probably a dark (‘ele‘ele) mutant of papa.

15. Papa kea: Like papa ‘ele‘ele as to internodes and appearance but with a light green stalk. [Not verified.]

16. SIG (Short internode green). As name describes with a light green piko. Also known as Pana‘ewa.

17. Spotted Hiwa. Similar to Hanakäpï‘ai but with darker stems.

Hawaiian Kava Center welcomes corrections or additions to the list of Hawaiian kava cultivars. If you would like to contribute to the renewed and growing knowledge base of Hawaiian kava, please contact us.

Other FAQs on kava

Is it necessary to strain the fiber from the kava beverage? Tongan, Samoan and Fijian friends, who have a unbroken chain of kava drinking in their families, consider it to be important that kava be strained or filtered of fiber when prepared into a beverage. A few other experienced drinkers feel the same way. The belief is that the fiber can cause nausea. One way to remove the fiber is to use a silk screen (used in making printed t-shirts, etc.). A nice size is about 20"x20".

Is taking kava safe while pregnant? We are not aware of any reported problems or difficulties experienced with kava while hapai. However, see your physician for medical advice, and ask them if they know anything about kava. We believe a good physician is one who also understands herbs and other complementary medical treatments that are undeniably effective, i.e., a "blended" medicine approach.

What makes Hawaiian ‘awa so special? Hawai‘i's ‘awa are all excellent. Their general distinguishing characteristic is the predominance of kavain - a highly desired kavalactone, and the generally higher potency as compared with other Pacific island cultivars. In addition, because of Hawai‘i's modern transportation and communication infrastructure, and knowledge and use of advanced agricultural methods, the highest quality kava, both fresh and dried, is now under production.

100% Kona coffee is gourmet quality, and we believe that 100% Hawaiian kava will also be noted for such distinction of excellence (as soon as everybody in Hawai'i nei can grow more of it). When thinking of things Hawaiian, you will find excellence, the 100's of varieties of kalo, the awe-inspiring feather capes meticulously created, etc., and the love and understanding Hawaiians have for people, land, and the cosmos. This is the culture that has produced the Hawaiian kava cultivars we have today.

Mahalo nui loa for visiting and shopping at Hawaiian Kava Center!

Board Member, `Awa Development Council
Copyright © 1995-2006 Hawaiian Kava Center, LLC. All rights reserved.