What is Kava?

The plant

Kava grows as a cluster of jointed, cane-like stems rising from a dense underground crown and root system. Plants are typically allowed to mature for several years before harvest, during which the underground portions develop substantially in both mass and chemical composition. Kava does not produce viable seed in cultivation, so it is propagated vegetatively from cuttings. This means the cultivars grown throughout the Pacific have been preserved through generations of growers selecting and propagating individual plants.

The drink

Traditional kava is prepared by pounding or grinding the roots and underground portions of the plant, mixing the material with water, and straining out the coarse fiber. The result is an opaque, earthy beverage with a distinctive peppery character. Preparation and serving traditions vary throughout the Pacific. For example on Pentecost island in Vanuatu, Kava may be crushed with coral pestles, have water added and then strained through a coconut husk whereas in Pohnpei Micronesia, Kava may be pounded on large basalt tables and squeezed through the fresh bark of the sea hibiscus tree making a thick beverage called Sakau. Kava may be prepared communally and served from a shared bowl or squeezed into individual servings in coconut shells or cups, with customs surrounding its preparation, presentation, and drinking differing from one culture to another.

Which parts of the plant matter

The part of the plant used is one of the fundamental distinctions in kava quality. Traditional beverage kava is produced from the underground portions of the plant: the lateral roots, rhizome or basal stump, and appropriate basal stem material. Leaves and upper aerial stems are not used in our kava products. This distinction is reflected in modern kava quality standards as well. The Codex regional standard for kava products intended for preparation as a beverage recognizes roots, rhizomes, and basal stems from Noble Kava cultivars as the appropriate raw materials.

A Pacific Tradition Spanning Millennia

Kava has been cultivated and consumed across Polynesia, Micronesia and Melanesia for roughly three millennia. Its role varies by island group, but the through-line is social: kava is drunk to open discussion, mark agreements, welcome guests, settle disputes, and mark occasions of consequence. Across these cultures, kava has served as a means of hospitality, ceremony, diplomacy, social gathering, and communication. The particulars differ from place to place, but the relationship between kava and community is remarkably persistent.

The Rise of Kava Culture in America

In the United States, kava has developed into a distinct drinking culture of its own. Dedicated kava bars began appearing in the early 2000s, with particularly strong concentrations developing in Florida and California. Since then, the kava bar has become an important American setting for introducing people to the traditional beverage and adapting its communal drinking culture to a new environment. That culture now extends well beyond the bars themselves. A nationally representative study of U.S. adults found that 10.7% reported using kava within the previous year, with kava bars representing the largest single place of purchase among users. This represents tens of millions of American consumers and suggests that, by number of participants, the United States has developed what may now be the largest kava-consuming population outside — and potentially anywhere beyond — its traditional Pacific homelands.