This enigmatic plant, native to the South Pacific islands, has been cherished for centuries for its calming and euphoric effects. But what exactly causes those desirable effects? Why do different Kava cultivars have different effects and flavours? Let’s delve into the world of cultivars, kavalactones, and chemotypes to understand the science of this ancient botanical treasure.
Cultivars: The Diversity of Kava
Kava, scientifically known as Piper methysticum, boasts a diverse array of cultivars, each with its own unique characteristics and chemotype (more on that below). Cultivars, or cultivated varieties, are cultivated and selected for specific traits such as potency, flavour, and resistance to diseases.
In regions like Fiji, Vanuatu, Tonga, and Hawaii, various cultivars of Kava have been developed over generations, through the careful selection and propagation of plants with the most desirable characteristics. This has resulted in a rich tapestry of genetic diversity. These cultivars may differ in their morphological (physical) features, chemical composition, and even cultural significance.
Noble vs Non-Noble
The ‘Noble’ cultivars, prized for their mild flavour and pleasant effects, are favoured for consumption due to their lower levels of undesirable compounds, and have a long history of safe use. In contrast, the ‘Tudei’ or ‘non-noble’ cultivars, notorious for their harsh taste and potential side effects, contain higher concentrations of compounds such as flavokavains that may lead to adverse reactions. In Vanuatu, only the noble varieties can legally be exported (Kava Act 2002), in order to preserve the country’s Kava reputation.
Understanding the nuances of Kava cultivars is crucial for both traditional users and researchers seeking to harness its therapeutic potential while minimising risks.
Kavalactones
At the heart of Kava’s pharmacological profile are its kavalactones, a group of psychoactive compounds found primarily in the plant’s roots. These bioactive molecules are responsible for the herb’s anxiolytic, sedative, mood-enhancing and muscle-relaxant properties. Higher kavalactone content doesn’t necessarily equal better quality kava, as each kavalactone has its own effect.
There are 6 major kavalactones: desmethoxyangonin (1), dihydrokavain (2), yangonin (3), kavain (4), dihydromethysticin (5), and methysticin (6), commonly referred to as 1, 2, 3, 4, 5, and 6, respectively, according to the widely adopted chemotype naming conventions for Piper methysticum.
These six major kavalactones are renowned for their diverse effects and nuanced flavours, and each brings its own unique benefits to the table. For instance, kavain is celebrated for its calming properties, promoting relaxation and stress relief, while desmethoxyyangonin is known for its potential to uplift mood and enhance sociability. Meanwhile, dihydrokavain offers muscle relaxation, aiding in tension relief after a long day. Yangonin, with its mild sedative effects, contributes to a sense of tranquillity and mental clarity. Dihydromethysticin and methysticin, on the other hand, are prized for their ability to induce a state of gentle euphoria and overall well-being, making them favourites among those seeking a natural mood boost. These effects are complemented by a range of flavours, from the peppery notes of dihydrokavain to the milder, slightly bitter taste of yangonin, providing a rich and varied kava experience for enthusiasts.
The primary six kavalactones found in Happy Herb single cultivar Kava include:
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Desmethoxyangonin
EFFECTS: uplift mood & enhance sociability
FLAVOUR: mild, sweet, nutty -
Dihydrokavain
EFFECTS: muscle relaxation & tension relief
FLAVOUR: pungent, slightly bitter -
Yangonin
EFFECTS: calming & mentally clarifying
FLAVOUR: milder, sweet and slightly nutty -
Kavain
EFFECTS: relaxation & stress relief
FLAVOUR: strong, pungent and slightly bitter -
Dihydromethysticin
EFFECTS: tranquilising & muscle melting
FLAVOUR: milder, sweet and slightly nutty -
Methysticin
EFFECTS: sedating & muscle-relaxing
FLAVOUR: strong, pungent, bitter
Chemotypes
The concept of chemotypes refers to the chemical composition of plants within a species. In the case of Happy Herb Kava, different chemotypes arise from variations in kavalactone content and ratios, which can influence the plant’s effects on the human body, as well as their flavour. The Kava chemotype naming protocol identifies the relative abundance of each of the major 6 kavalactones (mentioned above).
All noble Kava chemotypes begin with 2-4 or 4-2.
Understanding the chemotype of Happy Herb Kava cultivars is essential for predicting its effects and ensuring a tailored experience for users. However, it’s worth noting that although these 6-digit chemotype codes give us a good indication of how each cultivar might taste and feel, it doesn’t tell us exactly how much of each Kavalactone is present or the exact ratios of each. Also, each person will experience Kava differently, depending on their sensitivity, their own body chemistry, and how much is actually getting absorbed into their bloodstream, and getting to their brain! Many experts recommend taking Kava on an empty stomach for greater absorption, and Ray Thorpe our founder highly recommends Happy Herb Kava is taken with some form of fat such as milk. You really just have to experiment for yourself, and see what works best for you!
Processing
The way that Kava is harvested and processed makes a massive difference in the quality of the final product. Happy Herb Co has selected the most experienced growers and producers that proudly boast having the very best practices: “Every batch of our Kava must pass an extensive analytical testing regime to confirm not just nobility or subjective attributes such as aroma, but also undergoes in-depth microscopic analysis, colourimetry and spectrophotometry of acetonic extracts, a suite of intensive microbial assays, precision chemotype determination using the latest Ultra High Performance Liquid Chromatography (UHPLC) technologies, quantitative kavalactone evaluation assisted by an advanced Accelerated Solvent Extraction (ASE) system – Our biggest afficionados also regularly gather to taste test and subjectively assess our various traditional and instant single cultivar finished products.”
Happy Herb Kava Cultivars
Now that you’ve gone deep with the science, it’s time to experience it for yourself! Explore the range of Happy Herb single cultivar noble Kava – from the uplifting characteristics of Kelai to the sedating effects of Borogoru, there is a unique kava drinking experience for everyone.
Learn more about our Premium Kava Range.
More on Kava Culture
Modern science has confirmed a lot of what Pacific Island cultures have known for centuries – Kava feels good, and has a range of flavours and effects. But there is much more to know about Kava. To dive deeper into the cultural side of Kava, stay tuned for our blog on that, coming soon!
As we continue to unravel the mysteries of this ancient botanical, it is essential to approach its use with respect, caution, and a deep understanding of its pharmacological nuances.
Whether seeking relaxation, anxiety relief, or simply a taste of traditional South Pacific culture, Kava offers a wealth of possibilities for exploration and discovery. By embracing the science behind Kava, we can unlock its full potential while honouring its rich cultural heritage.
