Description
Low‑temperature aqueous extraction of kavalactones from ground kava root.
Technical
The process involves finely grinding kava root and mixing it with cold water (≈20–25 °C) for 10–30 minutes. Kavalactones such as kavain, dihydrokavain, and methysticin are extracted into the aqueous phase, while higher temperatures (>40 °C) cause hydrolytic degradation, reducing psychoactive potency. The resulting beverage is traditionally consumed ceremonially across Melanesian and Polynesian cultures.
Science
Primary Reaction
Aqueous extraction of kavalactones from ground kava root
Sensory Profile
Aroma ()
earthyherbalbittercitrusnuttypepperywoodyfloralspicyfresh