Kava comes from the root of a plant in the pepper family called 'piper methysticum'. Pacific islanders have used kava for thousands of years as a medicine and for ritual purposes. The active compounds of kava that together produce its physiological effects are called Kavalactones.

According to research performed by the Department of Psychology at the University of Hertfordshire, kava was found to be cognitively beneficial in multiple areas while also imparting a better mood and stress relief. (source) From this study, and others, kava earned the title ‘natural nootropic.’

Roots harvested from kava are categorized as either basal or lateral. Basal roots are harvested near the base, or rootball, of the plant. They are processed into either ‘chips’ or powder for preparation. Lateral roots are harvested near the ends of the roots where they are much finer when processed. Where the roots are in relation to the plant when harvested is very important to the end product.

Our balanced kava is from Vanuatu and has a mix of both lateral and basal root.

Our body kava is also from Vanuatu. It is a lateral root heavy and is known for deep relaxation, sleep aid and pain relief.

Our mind kava is from Fiji. It is a heavy basal root. It’s described as ‘heady' and uplifting. It’s known for its euphoric sensation and increase in creativity and alertness.

In the South Pacific, kava is typically served and mixed in coconut shells. To honor this, we serve and drink kava out of a small bowl and call it a shell.

In Fiji, ‘Bula’ has many meanings. It is often described as much more than a word, but most frequently means ‘To long life and good health.’ It is more appropriate to label it as the Fijian ‘way of life.’ It can be used to say hello, goodbye, a response to a sneeze, to congratulate someone, or (commonly here at Adobe) when proposing a toast. Bula!

Kava has been consumed for medicinal, cultural, and social purposes for centuries. Kava is mainly found on the islands of the South Pacific, often at higher altitudes. Many have tried to cultivate kava outside of the South Pacific and every known attempt has failed. The nutrient-rich volcanic soil, year-round tropical climate, and variety of altitudes make this unique environment the perfect home for kava.

Kava takes as long as 10 years to mature before it is ready to harvest. Once harvested, it is pulverized and packaged before being sent to us (Adobe) for preparation. Once we get it, we add warm water and give it plenty of time to steep. Kava is incredibly absorbent; the final step before your shell is ready to drink is to give it some love. We massage and squeeze the kava through a fine mesh bag and then it is served. Ready for your shell? BULA!

Great kava starts with great water and Adobe is no exception. Scroll down to learn more.