Kava Kava extract 30% | Piper methysticum

Kava Kava extract 30% | Piper methysticum

Properties: The common name of methystine pepper – Kava Kava – has nothing to do with the drink brewed from roasted coffee beans, which is a popular wake up method for many of us. Instead, this plant is closely related to black pepper that is found in kitchens across nations as an excellent spice. The natural form of Kava Kava has a rather unpleasant, pungent taste. Nevertheless, it doesn’t bother the people who are attracted to the relaxing properties of this plant. According to Polinesian tradition, a drink should be brewed from the root of methystine pepper. It has a beneficial effect on the nervous system – a sip can bring about feelings of relief and letting go. People who supplement Kava Kava also notice a more general sense of joy and the improvement of mood.   

Methystine pepper increases mental comfort and lowers subjective stress. Ingestion of Kava Kava optimizes functioning of neurotransmitters responsible for processing of emotions. Therefore, it might help us to calm down and reduce the feeling of pressure. The extract of Kava Kava is often compared with alcohol for its effects are similar. However, ethyl alcohol can often damage the nervous system, whereas Kava Kava supports the brain and has neuroprotective properties. This means that methysitine pepper can protect nerve cells from premature exhaustion. Additionally, it helps to “clean up” the brain from redundant and toxic substances. First and foremost, it limits the number of free radicals that can induce several diseases of the central nervous system. Interestingly, it can also benefit cognitive abilities. It is proven that even a small dose of Kava Kava’s extract can increase focus and make the mind razor-sharp. Therefore, it is possible to reach a state of relaxation and joy without the unpleasant effects of alcohol intake, such as dullness of intellect and loss of control over senses.

Occurrence: Methystine pepper (Piper methysticum) is a dioecious shrub that belongs to the pepper family (Piperaceae). It originates in the islands of the Western and Southern Pacific Ocean. There, it grows in the areas where heavy rains with over 70 inches per year occur. It was likely domesticated by Papuan tribes from New Guinea and Vanuatu over 3000 years ago. Methystine pepper is a descendant of the so-called wild kava (Piper wichmanii). It has distinctive flowers that grow directly from the stalk and resemble the seed-bearing head or spike of a cereal plant.

This centuries-old plant cultivated on the Pacific Islands has an enormous cultural and religious importance among its inhabitants. It takes part in all events – religious, cultural, and political and can be found in kava bars called Nakamals. The fresh or dried Piper methysticum root is used to brew a drink named Kava or Kava Kava. At first only men were allowed to consume it but nowadays it is available for females too. 

The root of methystine pepper is also used in the traditional medicine of the Pacific Islands. It has a wide range of application, as it is incorporated in the treatment of all kinds of infections, muscle pain, menstrual pain, rheumatism, skin diseases, respiratory issues, ailments of the genitourinary system, insomnia, and hyperactivity.

Biochemistry: Kavalactones present in the root of methystine pepper are the main source of its beneficial properties. These substances include six bioactive compounds, e.g. kavain, methysticin, and yangonin. It is thought that these compounds are responsible for 96% of pharmacological activity of this plant. Kavalactones are present solely in the strains of methystine pepper. Apart from them, the root contains as well: other lactones, alkaloids (kavain, pipermethystine), flavokavain and glutathione.

Fun fact: The common name of methysitine pepper is Kava or Kava Kava. It originates from the Pacific Islands where “kava” means “bitter”, “sour” or “pungen”’ in tonga language. On the other hand, the latin name of the plant – Piper methysticum – can literally be translated to “intoxicating pepper”.