If you've ever made kava the traditional way, you know the routine: medium-grind root, a strainer bag, ten to twenty minutes of kneading in warm water, and a sink full of cleanup. The result is wonderful — and completely impractical on a Tuesday night.
What an extract is
A kava extract concentrates the active compounds — the kavalactones — out of the root. Raw noble kava root typically runs somewhere around 3–12% kavalactones by weight depending on the plant and grind. A 30% extract means nearly a third of every gram is active kavalactones: strong enough that a single gram delivers about 300 mg — in the range of a solid traditional session — with zero straining.
How ours is made
We use supercritical CO₂ extraction: pressurized carbon dioxide pulls the kavalactones from Vanuatu-grown noble root, then simply evaporates away. It's the same class of process used for premium botanical extracts across the industry, chosen for consistency and cleanliness. Every batch is lab-tested — heavy metals, pesticides, microbials — and the Certificate of Analysis is available on request.
The honest math
This part matters to us. Some products in this category inflate their serving counts to look cheap per serving — one widely-sold bag claims nearly 200 "servings" in 56 grams, which works out to doses too small to feel. We print the real numbers: 25 grams per jar, 1-gram servings, 25 servings. That's it.
What doesn't change
An extract is a convenience, not an upgrade to the plant itself. The mouth-numbing tingle, the earthy bitter taste, the calm — that's all still kava, because it is kava. Start with about 1 gram, mix it into juice or tea, and give it 15–30 minutes. Start low, go slow, and remember: with kava, more is not better.
These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.