Everything worth knowing about kava.

Kava (Piper methysticum, “intoxicating pepper”) is a South Pacific plant whose roots are used to make a naturally relaxing, non-alcoholic drink of the same name. For more than 3,000 years the islanders of the Pacific have gathered at dusk to share a bowl of kava — to welcome guests, seal agreements, mark ceremonies, and simply unwind together.

Kava is widely regarded as non-addictive and does not produce physical dependence. It has been enjoyed daily across the Pacific for thousands of years as a social drink, and users do not need ever-larger amounts to feel its relaxing effects.

For traditionally prepared, water-based noble kava, health authorities such as the WHO have described the risk as acceptably low. The rare liver concerns reported in the past were linked mainly to solvent-based extracts and poor-quality non-noble kava. Choosing noble kava, preparing it with water, and drinking in moderation keeps kava well within its long, safe tradition.

Kava relaxes you in a way people often compare to a glass of wine — but without the loss of clarity, without aggression, and typically without a hangover. It is prized precisely because it calms the body while keeping the mind lucid, which is why kava bars have become popular alcohol-free social spaces.

Noble kava refers to premium cultivars selected over centuries for a smooth, pleasant experience and an excellent safety profile — these are the varieties meant for everyday drinking. Tudei (“two-day”) kava is stronger and longer-lasting, traditionally saved for special occasions. Reputable vendors sell noble kava.

Traditionally, dried or fresh kava root is kneaded in cool water inside a straining bag, releasing the active kavalactones into an earthy brown drink. A modern shortcut is to shake ground kava with water in a sealed shaker and strain. It is served in a coconut-shell cup and enjoyed in one go. There is no boiling and no alcohol — just root, water and patient kneading.

Kava has an earthy, peppery, slightly bitter taste that is part of its charm. If you are new to it, using cool water, drinking it in one swift go, and following with a slice of fruit or a small snack makes it very enjoyable. Many flavoured instant kavas are also available.

Kava is best enjoyed on its own rather than combined with alcohol or sedative medications, and it is sensible to avoid it during pregnancy or if you have a pre-existing liver condition. If you take prescription medication, a quick word with your healthcare provider is wise. As with any botanical, moderation is key.

The Pacific islands are the heartland of kava — Vanuatu (its original home), Fiji, Tonga, Samoa, Hawaii and Micronesia each grow distinctive noble varieties. Vanuatu in particular is famous for the world’s greatest diversity of prized noble cultivars.