Kava Plant and Drink: Key Facts

Kava Chemotypes

The main active ingredients in kava responsible for its psychoactive and medicinal qualities are known as kavalactones and are concentrated in the plant's rootstock and roots.  

Different kava cultivars naturally display different compositions and concentrations of kavalactones (the latter can be increased with proper cultivation methods). The kavalactone composition can be expressed through the so-called kava chemotype. As each of the major kavalactone is responsible for different types of effects, it is quite important to pay attention to the kava chemotype.

Kava chemotype is a six digit number that lists in decreasing order the relative amounts of kavalactones found (on average) in a particular kava. For example, the chemotype "465213" means that 4 (Kavain) is the most prominent kavalactone found in this plant. The next one 6 (Methysticin) is found in this plant but to a lesser degree than 4 (Kavain).  Knowing the chemotype informs you about the relative concentrations of kavalatones, though it does not provide any info on the actual concentration of specific kavalactones or the overall potency of your beverage.

The chemotype alone is not a perfect indicator of the effects (as noted by Garry Stoner: "a proper effects descriptor would take into account the interaction of kavalactones as wells as their relative percentages, and much more research must be done before this will be possible"), but knowing the chemotype can nevertheless help people to make a better informed decision about the kind of kava they buy and drink.

For instance, kavas with higher proportions of kavain (i.e. those with chemotypes with number 4 in the first or second position) and dihydrokavain (number 2) are generally considered as the most desirable kavas. They tend produce more  "heady", uplifting and cerebral effects. Such kavas can often good for day-time drinking as they are thought to keep the mind relaxed and yet alert alert, refreshed and relieved of mental fatigue. They are known to promote a gentle sense of well-being, contentment and happy unconcern. Such kavas can also be good for social gatherings and parties as, when prepared at low to moderate strength, encourage conversations and camaraderie. When consumed in more potent forms they often prove more euphoric and encourage “listening to the kava”, i.e. the pleasant state of meditative contemplation and joyful revisiting of old memories. While chemotype is not the only factor affecting kava's taste, many heady kavas are known to have a relatively mild taste.

By contrast, kavas with higher concentrations of the more more lipophilic kavalactones, i.e. dihydromethysticin (number 5) and, to a much lesser degree, yangonin (3) and demethoxy-yangonin (1), are considered as"heavier" and generally less popular kavas. In particular, kavas with a very high (both absolute and relative) concentration of dihydromethysticin (5) are considered to be inferior due to their potential for causing hangovers and nausea. Indeed, one of the key characteristic features of non-noble kava cultivars is that they posses extremely high amounts of dihydromethysticin. Noble cultivars with higher amounts of dihydromethysticin (and, to some degree, other of the more lipophilic kavalactones) are not necessarily seen as undesirable, but they are thought of as more suitable for those who prefer more sedating, longer-lasting, “body-melting” and less euphoric effects. As such these kavas are not ideal for social interactions, clear contemplation or day-time drinking. Heavy kavas are also known for having a noticeably more bitter or peppery taste than the heady varieties.