Kava

At a Glance

Common name

Kava

Scientific name

Piper methysticum

Family

Piperaceae

Region

South Pacific

Plant part

Root, Rhizome

Caffeine

Caffeine Free

Evidence

Moderate

Safety review

Safety information on file

Botanical Description

A leafy shrub with large heart-shaped veined green leaves on long stalks, knobby jointed stems, and small greenish flower spikes; the thick knobby root is the part used ceremonially.

Also known as: Awa, Yaqona, Kava-Kava

Historical Background

Kava (ʻawa, yaqona) has been the ceremonial heart of Pacific Island cultures for millennia, drunk in coconut shells to mark welcome, reconciliation, and community. Brewed by chewing or pounding the root, its earthy, numbing cup is both a social sacrament and a relaxing evening drink.

Earliest recorded uses: Pacific Island (Fijian, Vanuatuan, Samoan, Tongan) ceremonial use for millennia; a sacred social and reconciliation drink.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Earthy, peppery, slightly bitter, creamy

Tea Preparation

Modern Evidence

Kava has moderate short-term evidence for reducing anxiety, but rare serious liver injury has been reported, prompting regulatory caution. It is not a treatment for anxiety or insomnia and should be used only short-term, liver-healthy, and ideally with clinician guidance.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.