Kava

Kava (Piper methysticum) (Piper Latin for "pepper", methysticum Latin for "intoxicating") is an ancient crop of the western Pacific. Other names for kava include ʻawa (Hawaii), 'ava (Samoa) and yaqona (Fiji), The word kava is used to refer both to the plant and the beverage produced from it. Kava is a legal intoxicant in most countries. It is an anti-anxiolytic primarily consumed to relax without disrupting mental clarity. Its active ingredients are called kavalactones. In some parts of the Western World, kava extract is marketed as herbal medicine against stress, insomnia, and anxiety.

The kava is typically grown in amongst the food garden of the villager, where it receives careful, loving attention by the grower. The main area for commercial kava growing is Pentecost island, however many other islands also produce fine kava available for export from Kava Kwik Corporation.

All kava from the Kava Kompani is organically village grown in environmentally friendly cultivation. The kava is washed in clear spring water, and sun dried, where it is than shipped to the capital city of Port Vila for final inspection, sorting and packing for export.

Preparation

Traditionally kava is prepared by either chewing, grinding or pounding. Chewing is followed by depositing into a bowl, mixing with water and straining through the cloth-like fiber of a coconut tree. Grinding is done by hand against a cone-shaped block of dead coral; the hand forms a mortar and the coral a pestle. The ground root/bark is combined with only a little water, as the fresh root releases moisture during grinding. Pounding is done in a large stone with a small log. The product is then added to cold water and consumed as quickly as possible.

The extract is an emulsion of kavalactone droplets in starch. The taste is slightly pungent, while the distinctive aroma depends on whether it was prepared from dry or fresh plant, and on the variety. The colour is grey to tan to opaque greenish. Kava prepared as described above is much more potent than processed kava. Chewing produces the strongest effect because it produces the finest particles. Fresh, undried kava produces a stronger beverage than dry kava. The strength also depends on the cultivar and techniques of cultivation. Traditionally no flavoring is added.

Modern preparation methods involve the use of a heavy duty low speed grinder to grind the kava root into a fine powder, which is then mixed with water and drunk.

Kava Drinking

Kava drinking in Vanuatu commences each evening at sundown. The kava is prepared and drunk to the sounds of soft conversation, where people discus the days activities and contemplate the future in a calm and peaceful environment. A fire or soft lights will provide the subdued lighting, and in Vanuatu we do not clap as a shell (1/2 coconut drinking vessel) is passed to the next person, as the sound is disturbing to peaceful conversation.

This happens in many villages every evening, in the city of Port Vila and town of Luganville. Commercial kava bars abound (nakamals) Each person will have their favourite nakamal, which will feature kava from the owners area, and takeaways are no problem. Everybody is friendly and you can choose to be part of the conversation, or be alone to gather your own thoughts, but kava is always drunk with company. Kava is of course an essential ceremonial ingredient, and no visiting dignitary or custom celebration would be complete without a kava ceremony.

Varieties

One of the most potent strains is called "Isa" in Papua New Guinea, and also called "Tuday" in Hawaii. In Vanuatu it is considered a type of "Tudei" kava, pronounced as "two-day" because it is said to have effects lasting two days due to it's chemical profile being high in the kavalactone dihydromethysticin. The plant itself is a strong, very hardy, fast-growing variety with multiple light to dark green stems covered with raised dark spots. In Vanautu there are strict laws over the exportation of Kava.

Only strains they deem as "noble" varieties that are not too weak or too potent are allowed to be exported. Only the most desirable strains for every day drinking are selected to be noble varieties in order to maintain quality control. In addition their laws mandate that exported kava must be at least five years old and farmed organically. Their most popular noble strains are "Borogu" from Pentecost Island. "Melomelo" from Ambae island, (called 'sese' in North Pentecost) and "Palarasul" kava from Santo Island. In Vanuatu, Tudei (two-days) kava is reserved for special ceremonial occasions and exporting it is not allowed. "Palisi" is a popular Tudei variety