Kava is a tropical plant in the pepper family with a long history of use
in the South Pacific. Traditionally, the herb is prepared by chewing the
raw root to permit alkaline salivary enzymes to extract the plant’s
active constituents, which are then spit into a bowl and diluted with
water to produce a ceremonial beverage called milolua.
The active compounds in kava are a group of acids collectively
referred to as kavalactones. Because these agents have an effect on the
central nervous system, the herb is known as the “peace plant” and is
typically enjoyed at the end of the day by Pacific Islanders. Its
botanical name, which was designated by the botanist who traveled on the
first ship Captain James Cook sailed to the region, translates to
“intoxicating pepper”.
