Learn about Kava
An overview of kava, its origins, preparation, effects, and safety.
What is Kava?
Kava is a cultural food originating in the Pacific Islands. The word “kava” can refer to the plant, the root, or the beverage made from the root of the kava plant.
It’s been enjoyed for over 3000 years as a family drink for connection, respect, and overall well-being.
“Growing up Tongan American, with parents born in Tonga, kava shaped how I learned connection and respect. Today, those same practices live on in modern community spaces. The kava circle creates room for open conversation, shared learning, and mutual respect across backgrounds, education levels, and professions. In the circle, every voice matters.”
– Gilbert Gallahar, MBA, CFP®, Financial Professional
Where does Kava Come from?
Kava plants are grown across Pacific Island regions like Fiji, Vanuatu, Tonga, Samoa, Papua New Guinea, and Hawaii. For centuries, kava cultivation has been passed down through generations, with family farmers patiently caring for the plants for years before they are ready for harvest.
How do you consume kava?
“Kava” often refers to the plant, the root, the drink made from it, and products made with kava, which can understandably be confusing. In simple terms, there are two main ways to think about consuming kava: kava as a tea-like drink, and kava as a supplement/wellness product.
Is kava safe?
According to many updated scientific studies, kava is considered one of the safest herbs we regularly consumer today. With over 3,000 years of documented use and its role as the national drink of Fiji, kava has a long history as a food consumed daily by large populations. In this context, kava is more accurately understood as a traditional superfood than a health risk.
Does kava cause liver damage?
The belief that kava causes liver damage is a widespread misconception. A core mission of the International Kava Organization is to correct this misunderstanding through accurate science, education, and publication.
