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The kava plant, Piper methysticum, a member of the pepper family produces ground roots that are used to make the kava drink. It grows naturally in the South Pacific. You can drink kava as a beverage, a supplement, or an extract. Traditionally, the root is powdered, or ground, then soaked in water and strained to make a tea. In the South Pacific Islands, this kava tea is frequently sipped socially and during rituals and cultural traditions.
Only consume 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. Kava must be free of contaminants such as excessive ash, water content and insects.
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.
1800 413 661
info@vitikava.com.au