Polynesian 'Awa (Kava)
In Hawaiʻi, at least 30 varieties of ʻAwa (Kava) were used for medicinal, religious, political, cultural and social purposes by all social classes, both men and women. It is often being used to obtain inspiration. ʻAwa (Kava) is the original “pau hana” (after work) drink of working people to relax and ease achy muscles. ʻAwa (Kava) was also given to fussy babies and children to calm them and help them sleep. The cultures of the Pacific have great respect for the plant and place a high importance on it. The paraphernalia surrounding the traditional ʻAwa (Kava) ceremony are expertly crafted. Traditionally designed ʻAwa (Kava) bowls are bowls made from a single piece of wood, with multiple legs. More modern examples are also highly decorated, often carved and inlayed with mother of pearl and shell.
Effects
Contrary to coffee and alcohol, and many pharmaceuticals, ʻAwa (Kava) is known to be non-addictive, and to have no tolerance buildup. Medical literature sometimes claims it has a "potential for addiction" because "it produces mild euphoria and relaxation". In a traditional setting, a moderately potent ʻAwa (Kava) drink causes effects within 20–30 minutes that last for about two and a half hours, but can be felt for up to eight hours. Because of this, it is recommended to space out servings about fifteen minutes apart. The effects of ʻAwa (Kava) are most often compared to alcohol. The sensations, in order of appearance, are slight tongue and lip numbing (the lips and skin surrounding may appear unusually pale); mildly talkative and sociable behavior; clear thinking; calmness; relaxed muscles; and a sense of well-being. Unlike with alcohol-induced sleep, after wakening the drinker does not experience any mental or physical after effects. Rather, this sleep has been reported as extremely restful and the moderate user often wakes up more stimulated than he or she normally would.
Modern Age of ʻAwa (Kava)
In modernized countries Kava beverage is usually made from ʻAwa (Kava) root powder. The root is dried and then finely ground into powder before being exported. Generally one tablespoon of powder is added per cup of water. The powder is then soaked in water for approximately 30 minutes to allow the water to completely soak through the powdered fibers. Lecithin is often added to aid in the process of emulsifying the kavalactones with water. The ʻAwa (Kava) powder, water, and lecithin are blended in a blender for several minutes then strained into a straining cloth (nylon, cheesecloth, or silk screen). The remaining liquid is squeezed from the pulp, the rest is discarded and finally the beverage is enjoyed. Often coconut water, coconut milk, lemongrass, cocoa, sugar, or soymilk is added to improve flavor.
Medicinal Use
The primary folk-medicinal use of ʻAwa (Kava) is for urogenital inflammation and cystitis. But ʻAwa (Kava) is also drunk to relieve headaches, to restore vigor in the face of general weakness, to promote urination, to soothe an unruly stomach, to cure whooping cough in children, and to ease the symptoms of asthma and tuberculosis. Applied topically, ʻAwa (Kava) is useful for treating fungal infections and for soothing stings and skin inflammations. Interestingly, ʻAwa (Kava) appears to inhibit gonorrhea. In 2006 the University of Aberdeen in Scotland and the Laboratoire de Biologie Moleculaire du Cancer in Luxembourg had discovered that kava may treat ovarian cancer and leukemia.
