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Kava

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Kava is an ancient old herb that has been in use for thousands of years. The Kava crop grows natively along the Pacific coast on islands like Vanuatu, Fiji, Papua New Guinea, Samoa, Tonga, Pohnpei, and Hawaii. Unlike Kratom, its counterpart, Kava, is made from the roots of Piper methysticum, whereas Kratom uses dried-up leaves. The roots of this Kava plant contain certain compounds that aren’t found in any other crop in the world, which led to Kava’s popularity. The remote location where Kava grows allows farmers to take the utmost care of this extraordinary plant. Kava is grown, harvested, and treated with the compassion it deserves by local farmers whose livelihood depends on their Kava production. We are fully confident in our Kavas organic nature and unrefined development. It’s all-natural and untapped by chemical ingredients.

FAQ

What is Kava?

Kava, also known as kava kava, is a beverage or extract derived from the root of the Piper methysticum plant, a member of the pepper family found in the Pacific Islands. Indigenous people in these islands have utilized kava for centuries. The term "kava" in local languages reflects the bitter taste of the drink.

 

What is the difference between Kava & Kratom?

While Kava and Kratom share some similarities, they also exhibit important differences. Kratom, scientifically known as Mitragyna speciosa, is a tropical, evergreen tree in the coffee family. Indigenous to Southeast Asia (including Thailand, Malaysia, Indonesia, Borneo). On the other hand, Kava, with the botanical name Piper Methysticum, belongs to the pepper family and is indigenous to the Western Pacific (including Vanuatu, Fiji, Papua New Guinea, Micronesia, and Hawaii).

How is Kava Taken?

Kava is traditionally consumed as a drink by crushing, grinding, or powdering the root and soaking it in water to make a tea. However, kava tea is known for its less-than-pleasant taste. One approach is to quickly consume the tea, possibly with the help of sparkling water or soda. Alternatively, you can mix the prepared kava with another beverage to mask its flavor. Additionally, kava is available in supplement or extract forms for alternative consumption.

How do you know how much to take?

  1. Prioritize Kava Quality: The overall kava experience hinges on the quality of the product. Opt for high-quality kava to ensure potent effects and determine the appropriate serving size.

  2. Consider Harvest Freshness: The time since harvesting, packaging, and sale impacts kava dosage. Freshly processed kava retains potency, while aged kava may require higher consumption for equivalent effects.

  3. Take Kava Variety into Account: Each kava variety (e.g., Vanuatu Borogu, Tongan Pouni Ono) delivers distinct effects, with varying strengths. Categories like heady, heavy, and balanced help guide your choice.

  4. Evaluate Kava Product Type: Different kava products vary in strength and potency. Understand the product type you choose, as it directly influences the amount of kava you should consume.

  5. Adhere to Recommended Serving Sizes: Follow the suggested serving size for the specific kava product. This rule of thumb ensures a balanced and effective kava dosage, enhancing your overall experience.

Does Kava have an expiration date?

Determining an exact expiration date for most single herbs is challenging, as they don't truly expire but gradually lose potency over time. The degradation rate depends on factors like storage conditions, quality before storage, and exposure to factors like heat and sunlight. While a general guideline is to store herbs for no longer than 2-3 years, many herbs may retain potency for much longer. To assess an herb's quality, check its appearance and aroma. Acceptable herbs should maintain vibrant color and a potent aroma, while degraded ones may appear dull and faded. Smelling the raw materials helps gauge their potency.

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