What Is Kava?

Kava is a traditional, plant-based beverage made from the root of Piper methysticum, a shrub native to the South Pacific. For over 3,000 years, it has held a central place in the cultures of islands like Fiji, Vanuatu, and Tonga, where it has been used in ceremonial, medicinal, and social contexts. The root is carefully ground and mixed with water to create a non-alcoholic drink with an earthy flavor, known for its calming and relaxing effects. Often shared in communal gatherings, kava symbolizes hospitality, connection, and peace, reflecting the deep-rooted values of the island communities that cherish it.

Culture

Kava has deep roots in the South Pacific, where it has been cultivated and consumed for over 3,000 years. Likely originating in Vanuatu or nearby islands, it spread across Polynesia, Micronesia, and Melanesia, becoming a vital part of cultural and spiritual life.

Traditionally prepared and shared in communal gatherings known as kava circles, the drink fosters connection, storytelling, and social harmony. These rituals remain especially significant in places like Fiji, Tonga, and Samoa, where kava is offered to guests as a gesture of respect and used in events ranging from political ceremonies to weddings and funerals.

In addition to its ceremonial importance, kava has long been valued for its calming effects. Indigenous healers traditionally used it to ease tension and promote restful sleep. Today, its legacy continues in both traditional practices and modern kava bars, where people come together to relax and connect in a peaceful, communal setting.

How It's Made

Kava is traditionally prepared by harvesting and drying the root of the Piper methysticum plant. Once dried, the root is ground into a coarse powder and placed into a straining cloth or mesh bag. This bag is then submerged in a bowl of cold or room-temperature water and kneaded by hand for several minutes. Through this process, the root’s active compounds are gradually released into the water, producing a thick, earthy liquid. After the fibrous material is strained out, the kava is ready to be served—typically in small cups and often enjoyed in communal or ceremonial gatherings.