by Leilehua Yuen
ʻAwa (Piper methysticum) is a pepper relative that has been used in Polynesian ceremony and medicine for hundreds, if not thousands, of years. There are many varieties of ʻawa, each with its own specific uses.
It was introduced to Hawaiʻi by the Polynesian settlers who came from the southern Pacific. In Hawaiian practice, it is a kanu [KAH-nooh], or cultivated, plant. English speakers also call it a “canoe plant,” as it was introduced to the Hawaiian Islands via canoe.
ʻAwa is known in various Pacific cultures as kava kava, kawa, waka, and lewena. In Fiji it is known as yaqona or grog. It is called sakau in Pohnpei, ‘ava in Sāmoa, and wati in New Guinea.
In Hawaiʻi, some naturalized ʻawa can be found in the wild. That found growing high in trees was especially prized for the aliʻi [ah-LEE-ee], the chiefly people, as it had never come into contact with the ground. It was said to have been planted by birds.
To prepare ʻawa for consumption, the root of mature ʻawa is harvested and dried, then crushed and mixed with water. The liquid is then strained and drunk. Specifics of how this is done depend on the use. Ceremonial events, medicinal use, and informal social and other uses all have their own protocols.
In some areas, the crushing is done by chewing, and then the macerated pulp is spit into a bowl and mixed with water. Some people feel that the enzymes in saliva help to activate the pharmacologically important ingredients, primarily kavalactones.
There are approximately 15 kavalactones but 96% of the pharmacologic activity comes from 6 of them: kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and demethylxyyangonin. The kava is well absorbed orally, and only trace amounts of the unchanged kavain and 4′-OH kavain are found in urine, according to a study by Theresa Swift and others.
ʻAwa is anixolytic, reducing anxiety when used properly. It also can relax aching muscles. It can create a numbing effect in the mouth, and a “buzz.” Drinking a large amount can cause a person to react in ways ranging from falling asleep to walking in circles to being unable to process visual and auditory stimuli. Combining ʻawa with alcohol can increase these effects.
Research continues as to the the medical uses of ʻawa, and its place in the modern pharmacopia. Although it is a natural botanical, it is not without dangers.
In ancient times, chiefly people were sometimes admired for the scaly skin, tremors, and jaundiced eyes caused by overuse of ʻawa, as it showed they had the social status and access to resources to consume such large amounts. Today we know these are symptoms of kidney damage.
Ceremonial and medicinal use of ʻawa should only be under the direction of a trained practitioner.
People who choose to use ʻawa as a relaxant should only do so if they have healthy kidneys. Mix lots of water with the ʻawa, and drink a lot of water after using it to flush out the nephrotoxins. ʻAwa should never be taken as a tablet, capsule, or in any concentrated form.
ʻAwa is cultivated for both home and commercial use. Most commercial farms are owned and operated by indigenous people. Consumers can follow up with specific farms for information on growing practices (organic, fair trade, etc). In Hawaiʻi, it can be found as potted plants, fresh, dried, chopped, crushed, and powdered. farmer’s markets. It is sold dried, crushed, in tinctures, and in capsule form in stores and on-line. I do not recommend consuming any concentrated forms of ʻawa.
Kava Bars are popular and sell a variety of ʻawa products for immediate and later consumption. I have been invited to some, but for my own practice, it is akin to being invited to go out and enjoy a nice evening drinking communion wine.
In ancient times in Hawaiʻi, the use of ʻawa was regulated by the aliʻi and the kāhuna. The regulations assured that appropriate types were used, and that the resources was not over-harvested or abused. During the monarchy, and after the American conquest of Hawaiʻi, use of ʻawa by kāhuna lāʻau lapaʻau (medical practitioners) was allowed. However, practice by kāhuna ʻanaʻana and other practitioners of traditional knowledge which was seen as witchcraft was banned.
ʻAwa use and cultivation came back into public practice during the Hawaiian Renaissance, marked by the launching of the Hōkūleʻa.
