Though the Kava Guru personally enjoys the taste of kava, it can be an acquired one for many people, especially newcomers who wish to enjoy kava’s relaxing effects but find themselves balking at the bitterness of the root. For them, why is kava so bitter becomes a vexing question indeed! First of all, you might be surprised to learn that not all varieties of kava are bitter. The flavor of kava root depends on its chemical composition, which varies between different strains of kava. Some kava varieties, such as Tongan white kava and Hawaiian Mahakea kava, are actually quite mild and sometimes even sweet!
However, for other strains of kava the complaint of “Why is kava so bitter?” is all too apt. Descriptions of the taste of kava range from muddy and peppery to earthy, resinous, bitter, and even soapy. Even South Pacific Islanders sometimes find it a bit strong: for instance, in Fiji it is acceptable to grimace after partaking of kava [1]. In other regions, guests may be expected to tolerate the bitterness of kava with a straight face, and reacting to the taste may be considered disrespectful. So if you plan to participate in a kava ceremony, be sure to read up on the proper kava etiquette at your chosen destination!
But what makes kava root bitter in the first place? To answer that question, let’s take a look at the chemistry of kava: kavalactones—sometimes called kavapyrones—are resinous organic molecules consisting of long chains of smaller molecules called pyrones [2]. Lactones are a broad class of plant compounds that are found not only in kava but also in plants of the Euphorbiaceae, Solanaceae, and Asteraceae families [3]. As it turns out, lactones as a class tend to be bitter, and the presence of lactones is what gives kava kava its bitter taste. Other plants that contain bitter lactones include lettuce, chicory, and dandelion greens [3]. Research into the benefits of lactones for human health suggest that the bitterness may be worth it: many lactone compounds, particularly sesquiterpene lactones found in slightly bitter veggies, may reduce inflammation in the body with benefits for the treatment of cancer and cardiovascular disease [3]!
Kava’s therapeutic benefits also reside in the same compounds responsible for a certain amount of bitterness in the brew—the kavalactones. Simply put, if you want to access the benefits kava has to offer, you may have to cope with the taste or find a kava variety that is more platable. Some people even grow to like the more bitter kava varieties, as they come to associate the bracing flavor with an effective brew.
However, if you find you need a little coaxing to partake of kava, even after prior experience with this wonderful root, here are some ways you can mask or even, dare I say, improve on the flavor:
Include a Chaser: In the South Pacific, a bowl of kava is traditionally consumed quickly—all in one draft if possible—so that the anaesthetic properties of the kavalactones often subsume the bitter flavor. Today, it’s common to follow a bowl of kava with a fruit juice chaser to wash away any traces of bitterness that remain. Pineapple and passionfruit juice are two great options for cleansing your palate after a bowl of kava; high in natural sugars, they quickly counteract the resinous tenacity of kava. And if you can’t bring yourself to tackle kava by itself, you can also mix it with fruit juice for a more palatable brew.
Pair Kava with Food: It’s a little-known fact that the Hawaiian pupu platter originated as an accompaniment to kava drinking sessions. Traditional pupu platters are intended as a palate cleanser between bowls of kava, and include sweet and savory foods such as roast pork, fresh fruit, sweet potato, and breadfruit that can counter kava’s bitterness. Strongly savory foods such as cured meats, caviar, cheeses and fish also offer effective masking flavors.
Blend Kava with Other Flavors: I’d be remiss if I didn’t mention the many, many recipes that blend kava with delicious ingredients such as coconut and other nut milks, honey, cinnamon, ginger, and cocoa powder. We have a long and growing list of kava recipes that can make your brew not only palatable, but absolutely delicious. With an open mind and a little experimentation, I believe everyone can find a recipe that will make kava kava a joy to drink!
Mahalo,
Kava Guru
REFERENCES
1. “Kava (Piper methysticum) or yaquona: Frequently Asked Questions”. Fiji Bure. Accessed April 21st, 2014. http://www.fijibure.com/kava.htm#three
2. “Pyrone.” Wikipedia. Accessed April 17th, 2014. http://en.wikipedia.org/wiki/Pyrone
3. Chadwick, Martin, Harriet Trewin, Frances Gawthrop, and Carol Wagstaff. June 19th, 2013. “Sesquiterpenoid Lactones: Benefits to Plants and People.” International Journal of Molecular Science 14(6): 12780-12805.