The preparation of kava involves extracting kavalactones, the active compounds, from the root of the Piper methysticum plant. This process typically includes kneading or grinding the root, followed by mixing it with water to create a beverage. The resulting liquid is then strained to remove the fibrous material before consumption. This ensures a smoother, more palatable drink.
Correctly preparing the drink is crucial to experiencing its intended effects, which are often associated with relaxation and stress reduction. Historically, its consumption has played a significant role in Pacific Island cultures, featuring prominently in social and ceremonial contexts. Traditional methods often varied between islands and communities, reflecting the cultural significance and resource availability within each area.