Beginners Guide to Kava

I. Introduction
Kava, awa, yaqona. Whatever you call it, it's one of the most popular herbs available from entheogenic suppliers today. Used by Pacific Island tribes for centuries, it is becoming more and more common in Western societies with the recent upsurge in ethnobotanical interest.

A social lubricant similar to alcohol, as well as an anxiolytic, antibiotic, and analgesic, kava has seen use recreationally, medicinally, as a gesture of goodwill, and as a tool to end conflicts. It is enjoyed by tribes from Hawaii to Vanuatu, to Fiji and the Micronesian island empires. It's most common use is that of recreational inebriant, and is enjoyed best in a social atmosphere.

This guide will hopefully serve as an introductory primer for everyone interested in kava. It will deal only with kava made from the dried roots of the kava plant. Commercially available extracts will not be discussed, as they are absolutely horrible sources of kava. Let me take a quick moment to explain why.

Kava brews are made from the root of the kava plant (discussed in the next section). The roots of the kava plant contain the highest concentration of kavalactones (the active ingredients in kava), at around 15%. Using the roots, the brew will contain a much more complete kavalactone profile (that is, the different kavalactones present in the plant. Currently, there are somewhere around a dozen or so known kavalactones). The one thing the roots don't contain is pipermethystine. Pipermethystine is an alkaloid found in other parts of the kava plant. It is also hepatoxic (which means it is dangerous to the liver). If you've looked into kava in the past, I'm sure you've seen warnings about kava being hepatoxic. New information¹ shows that the hepatoxic action of kava is a result of the aforementioned pipermethystine. However, since the roots of the kava plant contian no, or negligible amounts of, pipermethystine, brews that use the roots of the plants stand much less of a chance of damaging your liver. Commercially available extracts, however, have a much greater chance of being hepatoxic, and for a simple reason. Commercial extracts of kava do not generally use the root of the plant. They use whatever scraps are available to them, which is generally the stumps and branches, and so most commercial extracts will contain varying levels of pipermethystine, and thus have varying levels of hepatoxicity. This is not to say that dried kava root is completely safe. The exact link between kava and liver toxicity has not been completely confirmed, so there may very well be a risk with root as well. However, it makes you feel safer, alcohol is a known hepatoxic agent, and it's damage is far more severe and likely. Same with acetaminophen (the active ingredient in Tylenol). To further underscore the non-issue of kava's potential hepatoxicity, I'll end this section with a quote from Dr. P. A. Cox, Director of Hawaii's National Tropical Garden: "The indigenous people of the Pacific have used kava longer than anyone in Europe and if there is a liver threat then they should be suffering from it. I have never heard of a single case of liver toxicity caused by kava in nearly three decades of familiarity with it."

However, for this to be a completely responsible report, I must urge you that if you have compromised liver function, or you're afraid of potential hepatoxicity, don't use kava. Also, if you do use kava, try to keep your alcohol and acetaminophen consumption down, to minimize the risk of liver damage.

And now, on to the real meat of this guide!

II. The Plant
Kava can refer to the drink, and to the plant from which it comes.

The kava plant is Piper methysticum, a tropical shrub found throughout the Pacific Islands. It grows in partly-shaded locations, and is suited for warm, moist climates, in loose, airy soil, so as to provide the roots with an adequate supply of air.

It can grow to rather staggering heights for a shrub, getting to around 3.5m (over 11.5"!) at maturity. Most kava plants are harvested before reaching maturity, however. The roots of the kava plant, which is what farmers are after, can extend over 2 feet below the surface. It is certainly not a small plant, and as such, isn't one that can be easily grown at home (especially not indoors), much to my own personal dismay ;)

Interstingly enough, Piper methysticum is a member of the pepper family, which is a very interesting family. Another member of the Piper family (P. nigrum, common black pepper), contains piperine, which is chemically similar to the piperazines, which is a group of compounds ranging from the MDMA-like BZP&TFMPP, to the hard-on inducing sildenafil (Viagra). Quite an eclectic family!

Cultivars, botanically speaking, are like individual variations of a species, that are distinct from others, and able to propagate. Think of cultivars as like, I guess races in humans would be the easiest to imagine. All races of humans are equal. We're all in the same species, we all share the same basic components, and we can succesfully bred. However, each race has slightly different genetics, and genetic mutations. It doesn't mean any race is better or worse, just that we have unique differences. And that's how it is with cultivars. They're the same species, and made up of the same basic compounds, but their looks and genetic makeup may vary. What this genetic variation means to kava is that some cultivars have differing kavalactone profiles, and thus, their effects may be slightly different from cultivar to cultivar. If you try one cultivar, and don't particularly like it, you can always try a different cultivar, to find the profile that suits you the best.

III. The Experience
This is what you've all come here for, though. I know it. The experience.

If you're expecting something overly powerful, look elsewhere. But if you're looking for a mild-moderate social inebriant, with a unique bend, then you've come to the right botanical.

Depending on the cultivar, the strength of your brew (discussed in the next section), and your own personal biochemistry, the effects can vary from person to person. Like all substances, some people are very sensitive to kava, while others feel little to nothing. But for the most part, the effects are similar in all cultivars; the only thing that really changes is the strength of the experience. Since everyone is different, the best I can do in regards to an experience is describe my own experiences, which seem to closely mirror those of others I've had the pleasure of talking/corresponding with.

When you drink the beverage, the first thing you'll notice is a numbing sensation on your lips and tongue. It will slowly engulf your whole mouth, and continue part way down your throat.

You will then feel a tingling sensation on your cheeks, and the outside of your throat. It may spread up to your nose, or encompass your entire face. That's not very common though. I know "tingling" can sound weird, but it is actually very pleasant.

Next up is muscle relaxation. Your neck will loosen up, and you may notice your limbs feel slightly heavy, or fluid. You may find that any previous slight aches and pains have gone. That's the mild analgesic property of kava.

Then comes the psychological effects.

You'll feel more relaxed, at ease, more socially engaged. This is why kava is often used at social gatherings. It's great for just haning out, and relaxing with friends and family.

If you're lucky, you may begin feeling slight euphoria. I've only had this happen once or twice.

These effects will last for about 2 or 3 hours, and then you will notice a gradual, but quick, comedown. It is not unpleasant in the least. It's just a gradual reduction to baseline.

Once you are "down", there are no lingering after-effects or hangover to worry about. You'll feel the same as you did before taking it, and I personally think that that is one of kava's big selling points.

Now that you know about kava, and you know what to expect, I'll jump right into the preparation of the brew, in the following section...

IV. The Brew
In this section, I will cover two brew methods. Both are fairly equally effective, and you should try both to determine which method is right for you.

The first is the traditional method. This is basically the same method (the bag used is obviously a modification) used for centuries by native Pacific Islanders. This method is the most labor intensive, and produces, IMO, a less palatable beverage, but it is worth the experience, and if you are an individual who prefers the use of traditional techniques, this method will suit you well.

The second method is the method I use most of the time. I call it "The Milk Method". It is much less labor intensive, produces (IMHO) a more palatable brew, and can be flavored in a limitless number of ways. It's also best suited for single servings.

The Traditional Method
Materials:

* Wide bucket or large bowl
* Water (about 2 cups, or 500mL, per serving)
* A straining bag. You can buy special bags from some kava suppliers, or you can use the toe section of a pair of pantyhose.
* Fresh, dried, finely ground kava root (about 4-6 tablespoons per serving, depending on the cultivar and desired strength)

Process:
For this brew, you will want to do this in a comfortable location and position, because you will be maintaining this position for the duration of the brew, which will last, on average, from 10 to 15 minutes. On to the steps!

1. Add the water to the bucket or bowl.
2. Fill your straining bag with your kava, and tie securely. Don't pack it too tight, because you want the water to be able to move easily through your filter.
3. Submerge the kava-filled bag in the water, and get to kneading. Let it soak up the water, then squeeze it all out. Roll it around in your hands, squishing and squashing as you go. Wring it out real well, then soak it again. Make sure you get all of the kava wet while you're squeezing. It occasionally has a tendency to clump up. The goal is to squish the water through all of the kava, and suspend the kavalactones in the water. You'll notice the water start to turn a light brown color, and continue darkening. These are the kavalactones. You're going to want to occasionally stir the brew to make sure none of the kavalactones settle to the bottom.
4. Continue doing this for at least 10-15 minutes. Feel free to go longer. The longer you squeeze, the more kavalactones will be suspended, which means the stronger your brew will be.
5. Once you're satisfied with the amount of squeezing your done (or your hands are sore :p), you're ready to indulge. Fill up a cup, kick back, and enjoy! Don't feel rushed to chug your kava, it works just as well if you sip it over the course of a half-hour or so.

The Milk Method
Materials:

* Large, sealable container. I use a 32oz sealable water bottle thing.
* Milk (again, 500mL per serving)
* Fresh, dried, finely ground kava root (about 4-6 tablespoons per serving, depending on the cultivar and desired strength)
* Refrigerator/Freezer (optional)
* Mesh strainer (optional)
* Your choice of flavorings (optional)

Process:
This method will take about the same time as the traditional brew, unless you use my 5/5 cycle, which will end up doubling the time.
1. Dump your kava into your container.
2. Add the milk.
3. Seal your container, and shake shake shake! Shake vigorously. Shake it like a baby that won't stop crying (I kid, I kid!). Shake it for 10-20 minutes. I don't like to let my milk sit out that long, because it gets warm, and I can't drink warm milk without feeling sick, so that's where the optional refrigerator/freezer comes in. I do this step as a "5/5 cycle". I shake it for 5 minutes, and then put it in the fridge/freezer for 5 minutes. Then repeat. I do this 3-4 times, so it gets a total of at least 15-20 minutes of shaking. That means that the whole process, however, will take 30-40 minutes. The 5 minutes it sits in the fridge gives the kava a chance to redistribute, and, more importantly, gives your hands and arms a break :)
4. Once that's done, it's time to strain. This step is optional, but recommended. Some people don't mind drinking the ground kava root, but for most, the feeling will just be too much, so run your brew through a mesh strainer, and make sure to squeeze the lump of kava once your done to make sure you get every last drop out.
5. At this point, your brew is ready to drink. However, kava has an "acquired" taste. Not everyone likes it. If you don't like the taste, this is the point you will ad your flavorings. Anything will work. Chocolate syrup, ice cream (for a yummy kava milkshake!), whatever. Go nuts.
6. Enjoy!

V. Conclusion
In conclusion, kava is a safe and enjoyable legal beverage, that goes great with informal social gatherings. It is a wonderful relaxant, a mild analgesic, and a decently mild anti-anxiety agent. If you are looking for an intense experience, kava is definitely not for you. But if you just want a fun, relaxing drink, that you can enjoy in the company of friends and family, then by all means, you should definitely give kava a whirl. I did, and I'm glad I gave it a chance :)

VI. Additional Resources
WikiPedia article on kava

WikiPedia article on the culture of kava

WikiPedia article on kavalactones

Historical and present day use of kava in Fiji

Erowid Kava Vault

Kava can be purchased from a number of reputable online ethnobotanical vendors. Listed below are a handful of good suppliers
http://www.gaianbotanicals.com
http://www.kickbackwithkava.com
http://www.z-eclectic.com

VII. Footnotes
¹ - Pratibha V. Nerurkar et al. (2004): "In Vitro Toxicity of Kava Alkaloid, Pipermethystine, in HepG2 Cells Compared to Kavalactones", http://tinyurl.com/ylmn2v, Toxicological Sciences 79, 106-111