What Is Kava?

A Pillar of South Pacific Culture

Kava, known scientifically as Piper methysticum, is a traditional drink made from the root of a pepper plant native to the South Pacific. For over 3,000 years, it has been at the heart of island life bringing people together to share stories, resolve conflicts, celebrate milestones, and strengthen community bonds.

Across Fiji, Vanuatu, Tonga, Samoa, and beyond, kava is more than just a drink it’s a symbol of connection and respect. For generations, communities have gathered around the kava bowl to talk, laugh, sing, and pass down traditions. Whether it’s the Fijian Yaqona ceremony, the Tongan Faikava, or the Samoan ‘Ava ritual, each culture has developed its own unique way of preparing and sharing kava, reflecting the deep significance it holds in daily life and special occasions alike.

The Art of Preparation

Traditionally, kava roots are sun dried, ground, and kneaded in cool water. The resulting earthy, muddy drink is served in a coconut shell and shared around the circle. The ritual isn’t rushed kava is about slowing down, listening, and being present with others.

Modern kava drinkers may prepare it with strainers or powders, but the essence remains the same, it’s a drink meant to calm the body, quiet the mind, and bring people together.

Varieties Across the Islands

Kava’s flavor is earthy, peppery, and sometimes slightly bitter. It leaves a tingling or numbing sensation on the tongue a reminder of its natural potency. Just like wine or coffee, each kava variety offers its own unique tasting experience, shaped by the island it comes from.

Just as the islands of the Pacific are diverse, so too are their kavas. The taste, strength, and effects vary depending on where it’s grown and how it’s prepared. Each region grows its own noble varieties, shaped by unique soils, climates, and cultural practices.