The Benefits of Kava and Easy Ways to Get Them.

In Tonga, it’s called yaqona, in Pohnpei, it’s sakau, in Vanuatu, it’s known as malok, and in Hawaiʻi, we know it as ʻawa (pronounced ah-vah). It is kava or kava kava, the beverage or extract made from the Piper methysticum plant. Kava was one of the original plants brought to Hawaiʻi over 1,500 years ago. Alongside other canoe crop staples such as taro, sugar cane, and banana, kava thrived in Hawaiʻi, as it did in other parts of the South Pacific, and became a sacred drink. It was utilized by Chiefs and those with high ranks, as an offering to the Gods, and when attainable, a drink for hardworking fishermen and farmers at the end of the day.   

Today, kava is still a large part of the traditions and cultures of many South Pacific islander communities, and in addition to being used ceremoniously, is used for medicinal purposes and as a relaxing social drink. 

Kava does not have the same effects as alcohol. It promotes calm and feelings of ease without intoxicating, while also increasing mental alertness and energy. Kava can relieve tension and common pains. For some, it still has a strong spiritual element. 

For hundreds of years, Native Hawaiian kava farmers have been experimenting with different strands of kava to form varying chemotypes. Today, there are 13 strands of Hawaiʻi kava. Only the most common strands are used for most people. Rare strands are reserved for the very special few. Because kava has such significant cultural and spiritual roots, there are numerous groups, councils, task forces, and committees within the Hawaiian islands to educate about and perpetuate the use of kava. 

Kava farming is inherently the antithesis of large-scale industrial farming. Over many generations and sustained popularity of the beverage, kava farming has been preserved as an intimate family event. Local farmers will often plant kava among other crops for additional income or personal use. The quality of local kava products has been consistently upheld for this reason. We are proud that kava is also now growing in our Common Ground agroforest. 

The word ʻawa comes from the Hawaiian language word for bitter. Along with a distinctly earthy flavor, kava’s bitterness equates to a taste not typically described as pleasant. Many choose to chase cups of kava with fresh fruit. Others turn to alternative methods of consumption, such as kava tinctures and elixirs.