What is the difference between Kavaha Powder and Kavaha Instant? Let’s take a look at the properties of both forms and answer some basic questions, such as: how the Powder and Instant forms are prepared, whether they have the same properties and effects, who they are intended for, in which situations they work best, and which one is more effective for stimulating the senses?
Traditional preparation of Kava Kava
Over the thousands of years that Kava has been cultivated in the Pacific Islands, various traditions have developed for preparing and using the roots of methistine pepper. Depending on the region, mortars and pestles or limestone and coral quern-stones would be used to finely grind the dried roots, with the ground Kava then undergoing lengthy and elaborate ceremonies, including manual soaking and draining of the aqueous extract. Kavaha also draws on this tradition.
Do you drink Kava? It’s like coffee… in French? Café? Kava with “v”? Yes! Like the Spanish Cava! No? I don’t understand anything anymore… – it’s an illustration of a typical conversation about Kava. Every connoisseur of the drink from the Pacific Islands probably knows it. So, let’s resolve a few doubts about these similar-sounding names.
KAVA – also called Kava Kava – is the name of the drink and the plant from which our drink is made (the botanical name of the species is Piper methysticum, or Methystine Pepper). The name is the same, because the preparation of the drink does not require any additives – Kava for drinking is only a natural extract from kava roots. In different parts of Oceania, Kava operates under slightly different names: for example, in Hawaii it is called AWA, and in the islands of Samoa – AVA. In Fiji Kava is also known as YAQONA or GROG, in Vanuatu – MALOK, on Pohnpei – SAKAU. The name Kava is probably taken from the Polynesian language, in which it means bitter taste.