CategoriesBasic
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Kava Powder or Instant?

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.

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CategoriesBasic
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KAVA – CAVA – COFFEE. With similar names, different stories and actions.

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.

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CategoriesCultivation
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Naturally, we have everything under control – how Kavaha is made.

The process of creating our products meets the most rigorous requirements right from the initial stage of growing and selecting the roots. The farmers working with us get a higher price for Kava Kava roots than the market average. This way we support the development of their crops and promote a fair-trade culture.

All stages of Kavaha’s Kava production have both Polish and Australian certification for the implementation of the HACCP (Hazard Analysis and Critical Control Point System). It’s a globally used food safety management and a universal method for systematically assessing the possibility of hazards and identifying methods of eliminating them during food production. Our factories are also certified by the American food and Drug Administration FDA.

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CategoriesCultivation
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A treasure hidden underground – the secrets and cultivation of Kava Kava.

Kava Kava, ‘awa, ‘ava, yagona, sakau, methystine pepper (Piper methysticum) are just a few names by which this unique plant is known. For over 3000 years, the people of the Pacific Ocean islands have been using its properties in healing, rituals and social gatherings. The culture of drinking Kava has already left its native islands: Vanuatu, Tonga, Micronesia, Fiji, Samoa, French Polynesia, Hawaii and is conquering the whole world.

Kava belongs to the pepper family. The adult plant is a shrub reaching up to 4.5 m in height, with large, heart-shaped leaves. Although it develops male and female flowers, seed setting is very rare. Kava is most often bred in a vegetative way, which means that the offspring are genetically identical to the parent organism. This allows our growers to maintain a continuous quality of crops, thanks to which the Kavaha brand can be proud of the highest quality of its products.

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