Kava or ‘awa in Hawaiian language, has been consumed throughout the Pacific Ocean, though it’s exact origin is unknown.

In Hawaii some 30 different kava strains have been in use for a variety of reasons, such as ritually or medicinally. Kava has relaxing and uplifting qualities due to the kavalactones it contains. Today it’s mainly enjoyed as a drink to relax and socialize.

There had been a health scare in the early 2000s about a possible adverse effects the drink has on the liver, leading to kava being banned by some countries. But kava had been enjoyed safely for centuries in the Pacific and the results seem to be connected to kava products that are extracted by agents other than water, certain strains of the so-called “non-noble” varieties, and the use of parts other than the roots.

Kava is closely related to black pepper. To prepare the drink, the kava root can be freshly grated, or dried and ground into a powder, and mixed with hot or cold water. Kava is oily and doesn’t dissolve in water, which is why one has to give it a stir before serving.

Kava looks grey-green and tastes slightly bitter or peppery. The first thing one notices is a numbing effect on the lips and tongue. It’s traditionally drunk from coconut shells.