Kelai Kava powder

Description

Kelai is a kind of local Kava. This type also comes from Vanuatu Island, where it is recommended for daily drinking, consumed mostly by locals. Very refreshing (mentally and physically) kava, with very strong, pleasant effects that appear almost immediately according to local accounts. Kelai is one of the highest ratios of cavain to dihydromethylycin, which explains its clean profile, rapid onset of brain effects, minimal sedation and fresh feeling after a coffee session. Kelai is famous for its relatively mild, creamy and perhaps slightly fruity aroma, as well as its unique flavor, which combines the smoothness of walnut, almost cashew, with a slightly spicy taste.

Place of Origin: Vanuatu (Epi)
Kava variety: Kelai
Kava Type: Noble
Aroma: Slight, slightly fruity, walnut flavor

Kava-Kava (piper methysticum) is a plant grown in the Pacific Islands, mainly in Vanuatu, Fiji, Tonga and Hawaii. Its inhabitants have long used coffee from the Kava plant for social events, rituals, religious ceremonies and medical purposes. The root of the plant is ground and soaked into a drink.

Kava is known by the following names: piper methysticum, pepper pepper, pepper pepper, kava pepper, waka, kawa, cava pepper, drunk pepper, lawena, yaqona, sakau

FOR BOTANICAL/CULTURAL RESEARCH PURPOSES ONLY! ANY REFERENCES ABOUT THE USE OR EFFECTS OF THESE HERBS IS BASED ON TRADITIONAL USE OR SHAMANIC PRACTICES. ALL PRODUCTS ARE SOLD FOR ETHNOBOTANICAL AND ANALYTICAL RESEARCH, NOT FOR HUMAN CONSUMPTION!

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