Description
Kava, or kava kava, is a flowering shrub native to the Pacific Islands that is also known as Intoxicating Pepper and Ava Pepper. It is, in fact, a member of the Piperaceae family, which means it?s related to black pepper. In Polynesia, the fresh root is traditionally blended with pure water or coconut milk and consumed prior to attending religious ceremonies. The powdered root is added to teas, tonics and other beverages, often in combination with other herbs and spices to improve flavor.
Kava kava root is obtained from a low-growing plant in the Piperaceae family, which includes black pepper.
While various cultures throughout the Polynesian region of the Pacific use the cut and dried root to make traditional tonics and ceremonial beverages, it is more common to use the powdered root in the west.
To enhance flavor and sweetness, an infusion or tea made from kava root powder is often blended with any combination of cocoa, coconut milk and lemongrass. The powder can also be mixed with fruit juices.
Tincture to produce an antiseptic topical or infuse in oil for use as a massage oil. Blend into smoothies, fruit drinks and other beverages. There are reported cases of potential liver toxicity with large or long-term doses of this herb. Use in moderation.
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