subject: The Best Way To Prepare A Traditional Kava Concoction [print this page] It's called 'ava, awa, yaqona, sakau, or kava by the many south pacific drinkers of the drink made from the root of what is scientifically known as piper methysticum, or intoxicating pepper. It is generally believed that kava use began in Vanuatu before spreading throughout Melanesia, Micronesia, and as far as Hawaii. These islanders typically drank, and still drink, the murky kava liquid as an alternative to alcohol, as a remedy for various conditions, and during ceremonies. The relaxing effect of kava that permits the drinker to maintain mental clarity, lends itself nicely to settling disputes and discussing community issues.
In the at times hectic western world, many people have recently discovered that kava can offer a healthy alcohol replacement to wind down with. Kava is not chemically addictive and will not bring about a hangover following use. The Following are instructions on how to make traditionally prepared kava at home.
First, find a source to Buy Kava. There are many kava vendors around. It is important to make sure that the kava you acquire was allowed to grow for a minimum of four years before being removed from the ground. It should also have been pulled no more than six months before it is sold.
Second, in a bowl, mix the kava root with warm, not boiling water. Boiling water breaks down the active ingredients, known as kavalactones. Water that is warm to the touch works well. Ratios should be in the amount of one part kava to two to four parts water. Less water will create a more powerful beverage. Although not crucial, adding a teaspoon of soy lecithin for every two cups of water will help emulsify the active ingredients. Allow this mixture to soak for 30-60 minutes.
Next, blend the mixture for 30 seconds. This will help saturate the root and extract the kavalactones. Pour the mixture back into its bowl.
Next, inside a separate bowl, pour some of the mixture into a flexible, sturdy strainer bag or cheese cloth. The amount poured into the strainer ought to be no more than an amount that you can manually squeeze with strong pressure. Work the strainer containing the mixture inside the bowl for a few minutes prior to squeezing as much liquid out as possible. Discard the dry pulp and repeat this procedure with the remaining kava mixture until all liquid has been separated from the root.
Finally, drink the kava. A traditional kava serving is about eight ounces. Because of kava's earthy and somewhat bitter taste, most drinkers finish off a serving in one chug. A coconut cup is the standard kava imbibing container, but any glass or cup will do.
Two or three servings of kava can relax muscles and ease the mind. It is best enjoyed on an empty stomach. With a good root and proper preparation, be prepared to see why the natives of Oceania have such high respect for the sacred kava beverage.
