I was first introduced to kava (technically called “kava kava”) while visiting Hawaii’s Big Island. After getting back to the mainland, I began to notice kava everywhere. Kava bars were now easy to find on my travels coast-to-coast, from Asheville, North Carolina to Portland, Oregon. Articles in publications like The New York Times extolled its increasing popularity as an alternative to caffeine-fueled coffee shops or alcohol-centric drinking establishments.
At Mountain Rose Herbs, we’ve prepared the fresh root as a communal beverage to welcome guests at our headquarters and toasted industry friends over a cup of kava chai at the biannual International Herb Symposium.
Kava kava is the same genus as household black peppercorns. It promotes relaxation and stress reduction* and can be found in many traditional herbal preparations, including our Aphrodite’s Syrup or popular Hit the Hay formula.
A traditional herb of the Pacific Islands, it has a somewhat mysterious history going back more than 3,000 years. There are many folk tales about the origin of kava kava. Some say the first plant grew on the grave of a sacrificed islander, others that a Samoan girl who traded the plant’s sleep-inducing roots with a chief from a nearby island in exchange for two egg-laying hens—and many more stories abound.
Kava has traditionally been used (and continues to flourish) as a ceremonial beverage. It was first encountered by Europeans in the 18th century during the voyage of Captain Cook, who recorded the process and ceremony in detail. According to Cook’s account, the root was chewed and then pounded into a “mulch,” which was then mixed with water to produce a brownish bitter beverage that was consumed for its psychoactive properties.
If you ask 10 people how to prepare kava, expect to get 10 different answers. Jacob, who works with our kava kava growers in the Pacific Islands, loves its earthy flavor and sprinkles powdered kava kava on his morning coffee or afternoon tea. I prefer to drink kava without tasting so much of its rooty tang. We have concocted some recipes that allow you to experience the relaxing benefits of kava. Enjoy!
This alcohol-free twist on a piña colada is a playful, tasty way to mask kava’s earthiness. Makes 2 to 3 servings.
Ingredients
Directions
Note: Powders can have a shorter shelf-life than whole spices. For extra credit (and maximum potency!) use kava kava root and powder yourself in a spice/coffee grinder right before use. Some have ruined their grinders this way, but I found mine was strong enough for the task.
This super simple addition of kava kava root to your favorite tea is a tasty way to imbibe this traditional herb.
Ingredients
Directions:
For a purer form dried kava in beverage form, try this option, which can be made with just a couple ingredients.
Ingredients
Directions
As with all herbal products, we recommend that you consult with a qualified healthcare practitioner before using, particularly if you are pregnant, nursing, or on any medications. Many report numbing effects from kava, so don't be surprised if it makes your mouth tingle. Kava should always be used in moderation and is not for use by anyone under 18. Consult a qualified healthcare practitioner before use during pregnancy or lactation, if you have liver problems, or are taking any medications. Excessive use, or use with products that cause drowsiness, may impair your ability to operate a vehicle or dangerous equipment.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
Topics: Culinary, Tea & Herbal Drinks
Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.
I was first introduced to kava (technically called “kava kava”) while visiting Hawaii’s Big Island. After getting back to the mainland, I began to notice kava everywhere. Kava bars were now easy to find on my travels coast-to-coast, from Asheville, North Carolina to Portland, Oregon. Articles in publications like The New York Times extolled its increasing popularity as an alternative to caffeine-fueled coffee shops or alcohol-centric drinking establishments.
At Mountain Rose Herbs, we’ve prepared the fresh root as a communal beverage to welcome guests at our headquarters and toasted industry friends over a cup of kava chai at the biannual International Herb Symposium.
Kava kava is the same genus as household black peppercorns. It promotes relaxation and stress reduction* and can be found in many traditional herbal preparations, including our Aphrodite’s Syrup or popular Hit the Hay formula.
A traditional herb of the Pacific Islands, it has a somewhat mysterious history going back more than 3,000 years. There are many folk tales about the origin of kava kava. Some say the first plant grew on the grave of a sacrificed islander, others that a Samoan girl who traded the plant’s sleep-inducing roots with a chief from a nearby island in exchange for two egg-laying hens—and many more stories abound.
Kava has traditionally been used (and continues to flourish) as a ceremonial beverage. It was first encountered by Europeans in the 18th century during the voyage of Captain Cook, who recorded the process and ceremony in detail. According to Cook’s account, the root was chewed and then pounded into a “mulch,” which was then mixed with water to produce a brownish bitter beverage that was consumed for its psychoactive properties.
If you ask 10 people how to prepare kava, expect to get 10 different answers. Jacob, who works with our kava kava growers in the Pacific Islands, loves its earthy flavor and sprinkles powdered kava kava on his morning coffee or afternoon tea. I prefer to drink kava without tasting so much of its rooty tang. We have concocted some recipes that allow you to experience the relaxing benefits of kava. Enjoy!
This alcohol-free twist on a piña colada is a playful, tasty way to mask kava’s earthiness. Makes 2 to 3 servings.
Ingredients
Directions
Note: Powders can have a shorter shelf-life than whole spices. For extra credit (and maximum potency!) use kava kava root and powder yourself in a spice/coffee grinder right before use. Some have ruined their grinders this way, but I found mine was strong enough for the task.
This super simple addition of kava kava root to your favorite tea is a tasty way to imbibe this traditional herb.
Ingredients
Directions:
For a purer form dried kava in beverage form, try this option, which can be made with just a couple ingredients.
Ingredients
Directions
As with all herbal products, we recommend that you consult with a qualified healthcare practitioner before using, particularly if you are pregnant, nursing, or on any medications. Many report numbing effects from kava, so don't be surprised if it makes your mouth tingle. Kava should always be used in moderation and is not for use by anyone under 18. Consult a qualified healthcare practitioner before use during pregnancy or lactation, if you have liver problems, or are taking any medications. Excessive use, or use with products that cause drowsiness, may impair your ability to operate a vehicle or dangerous equipment.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
Topics: Culinary, Tea & Herbal Drinks
Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.
