What's the story about kava? It's really chilling!
Kava Kava
Kava or kava kava is what botanists call piper methysticum ("intoxicating pepper") and the relaxing beverage made from its rootstock. Piper methysticum belongs to the pepper family Piperaceae (just like the black pepper you use in your kitchen). It is a shrub that is propagated vegetatively (just like many other South Pacific crops). Mostly grown around the Pacific and very popular in traditional ceremonies for hundreds of years. There are hundreds of different kava cultivars with not only different requirements for growing, but also with distinct appearances, psychoactive properties and even flavours.
Kava has different effects and it depends on the cultivar, plant's potency and method of consumption. For the most part, kava is known as a relaxing drink with potential to promote a sense of sociability, as well as feelings of peace and harmony without diminishing mental awareness or clarity. If you hang around the Pacific long enough and try it, the locals will say that kava is a pleasant, refreshing and mentally uplifting drink that relieves fatigue, relaxes the body after hard work or effort, clears the mind and brings a sense of well-being.
How does it work?
The main active ingredients in kava responsible for its psychoactive and medicinal qualities are known as kavalactones and are concentrated in the plant's rootstock and roots.
Different kava cultivars naturally display different compositions and concentrations of kavalactones (the latter can be increased with proper cultivation methods). The kavalactone composition can be expressed through the so-called kava chemotype. As each of the major kavalactone is responsible for different types of effects, it is quite important to pay attention to the kava chemotype.
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