Kava (Piper methysticum) is an ancient crop of the western Pacific. Other names for kava include kawa (Hawaii), 'ava (Samoa), yaqona (Fiji), and sakau (Pohnpei). It is also alternatively spelled kawa. The word kava is used to refer both to the plant and the beverage produced from it. Traditionally kava has been prepared by either chewing, grinding or pounding. Chewing the kava consists of masticating it in the mouth, depositing it back into a bowl, mixing with water and then straining it through the cloth-like fiber of a coconut tree. Another method is grinding in which the kava is ground by hand against a cone-shaped block of dead coral; the hand forming a makeshift mortar and the coral cone, a pestle. The moist ground kava root is combined with only a small amount of water as the fresh root releases a good deal of moisture during grinding. The last method is by pounding the kava in a large stone with a small log. Kava prepared in any of these ways is significantly more potent than unprocessed kava. The product resulting from these methods is then added to cold water and consumed as quickly as possible.



These effects of drinking kava, in order of sensation, are slight tongue and lip numbing; mildly talkative and euphoric behavior; anxiolytic (calming) effects, sense of well-being, clear thinking; and relaxed muscles. Sleep is often restful. A drink of high potency results in a faster onset with a lack of stimulation, somnolence, and then deep, dreamless sleep within 30 minutes. Unlike alcohol-induced sleep, after wakening the drinker does not experience any mental or physical after effects. Kava can also be combined with coffee to produce kavajava, the effects of which are said to combine the most pleasant qualities of each.