FAQ

Kava has been consumed safely across the South Pacific for centuries. Reviews, including the WHO’s 2016 report, found no evidence that traditionally prepared noble kava is harmful when used responsibly.

Some risks are associated with non-noble varieties, aerial parts of the plant, or non-traditional extraction. Tu-dei kava, for example, can cause unpleasant hangover-like effects for 2+ days and is not permitted for export from Vanuatu.

We only partner with ethical distributors in Vanuatu who supply genuine noble kava varieties.

Traditionally in Vanuatu it is taboo during pregnancy or breastfeeding. Because research is limited, please consult a doctor before consuming kava if you are pregnant or breastfeeding.

There are no legal restrictions in most countries, but in Vanuatu children do not drink kava until permission is given. We follow this cultural approach and do not recommend it for children.

Kava is best on an empty stomach, in a quiet and comfortable setting. Warmth helps if you are in a cooler climate.

Knead powdered root in water and strain thoroughly. Modern shakers like the Aluball are also popular. Vigorous mixing and straining release the active kavalactones.

Kava promotes calm and clarity without aggression or loss of judgment. It relaxes the body while keeping the mind clear.

It tastes earthy and peppery, with a short numbing sensation in the mouth. Most drinkers prefer to drink quickly and follow with a chaser such as fruit juice or water.

Minor effects may include nausea or light sensitivity. Very heavy use may cause a reversible dry skin condition known as “kava dermopathy.” Rarely, allergic reactions occur.

No. Kava has a “reverse tolerance” where new users may need more initially but regular drinkers need less. It is not addictive, but like anything, can become habit-forming.

Kavalactones provide relaxation, stress relief, muscle relaxation, mild euphoria, and often better sleep, usually without loss of mental clarity.

Piper methysticum is a plant grown across the South Pacific. The beverage is made from its root and has been shared for over 3,000 years in ceremonies and social settings.