Kava (piper methysticum, which translates into “intoxicating pepper”) is derived from the root of a plant that's native to Polynesia, Hawaii,
Fiji, Tonga, the Samoas, the Solomon Islands, the Federated States of Micronesia and the Republic of Vanuatu – the island nation that is regarded as the
official “home” of kava.
Kava is commonly cultivated in Vanuatu, where it thrives in hot, humid conditions. Grown in moist, loose soil in an area with indirect sunlight, the kava
plant is harvested for its roots. The roots contain kavalactones, which increase in concentration in older plants. It's these kavalactones which are
responsible for kava's effects.
There are actually two varieties of kava: noble kava and non-noble kava. Noble kava is the type used to create extracts, like Kratora's 30% kava extract.
Kava is used throughout the Pacific, largely as a ceremonial drink, as it's favored for its ability to bring about a happy, euphoric, social and relaxed
sensation. In fact, in recent years, kava bars have emerged in the U.S., particularly in Florida, Hawaii and California.
Our kava 30% extract is prepared by increasing the concentration of the kavalactones.