GHK has just released another edition of the Fresh Harvest Newsletter. Enjoy the article and enjoy the discount on the kava.
Newsletter has been launched.
- Thread starter Gourmet Hawaiian Kava
- Start date
- Status
Great article, Chris! Thanks a lot for sharing some of your knowledge about kava.
This whole makas thing is very interesting. So, when you say that your micronized is at least partially inspired by traditional consumption, does this mean that you think traditional kava consumers did ingest some of the soft root material that went through their straining materials? In other words, would you say that the whole purpose of straining kava is to remove the hard fibres while the soft tissue can be safely and pleasantly consumed?
I think @Deleted User has also been wondering about this.
Hi Henry, I am glad you like the article. Most of the traditional kava users would make there kava with fresh root, this makes it easy to remove the hard fibers and leave the rest of the kava to use and enjoy, as I said, they would take off the outer bark and the makas or hard fibers.
It is these fibers that actually make the star you see in the pictures of the end of the kava root. if we could just pull it out the star would be gone.
When you are preparing the kava fresh you do not need to cut the kava into real small pieces so when they pound the root into a pulp or chew it, they will actually chew long lengths of lateral root as apposed to 1 or 2 inch pieces.
I it is very easy to get all the makas out this way. If you do like the medium grind kava then they will cut the root and corm into pieces and then dry the kava, makas and all. Then they will use a hammer mil or simply pound it by hand to make it into a medium grind kava.
They would then take the medium grind kava and they would make there drink, straining out the makas that have been hammered into small splinters. There is a possibility of getting some very small pieces of makas this way but it is also still possible to get it all out, if you strain it real good.
This is where my micronized kava is different, instead of continuing the grinding and turning the makas into dust to be mixed with the good parts of the kava. This in effect adds bulk to the actual final product. My process takes out the makas when the kava is still fresh so I can actually see all the makas clearly and they are still whole, not splintered. I just makes for a great kava. Clean, fresh, pure kava.
So yes I would you say that the whole purpose of straining kava is to remove the hard fibers while the soft tissue can be safely and pleasantly consumed? This is how truly Gourmet Hawaiian Kava is made.
Let me know if you have any other questions, aloha.
Chris
Thanks for your detailed reply, Chris! And thanks for providing us with such an excellent product.Hi Henry, I am glad you like the article. Most of the traditional kava users would make there kava with fresh root, this makes it easy to remove the hard fibers and leave the rest of the kava to use and enjoy, as I said, they would take off the outer bark and the makas or hard fibers.
It is these fibers that actually make the star you see in the pictures of the end of the kava root. if we could just pull it out the star would be gone.
When you are preparing the kava fresh you do not need to cut the kava into real small pieces so when they pound the root into a pulp or chew it, they will actually chew long lengths of lateral root as apposed to 1 or 2 inch pieces.
I it is very easy to get all the makas out this way. If you do like the medium grind kava then they will cut the root and corm into pieces and then dry the kava, makas and all. Then they will use a hammer mil or simply pound it by hand to make it into a medium grind kava.
They would then take the medium grind kava and they would make there drink, straining out the makas that have been hammered into small splinters. There is a possibility of getting some very small pieces of makas this way but it is also still possible to get it all out, if you strain it real good.
This is where my micronized kava is different, instead of continuing the grinding and turning the makas into dust to be mixed with the good parts of the kava. This in effect adds bulk to the actual final product. My process takes out the makas when the kava is still fresh so I can actually see all the makas clearly and they are still whole, not splintered. I just makes for a great kava. Clean, fresh, pure kava.
So yes I would you say that the whole purpose of straining kava is to remove the hard fibers while the soft tissue can be safely and pleasantly consumed? This is how truly Gourmet Hawaiian Kava is made.
Let me know if you have any other questions, aloha.
Chris
I thought the same thing about consuming the soft material. Some people here have expressed some worries that it is not traditional to directly consume any root material and that this way we ingest (and eventually) absorb more elements than can be obtained through water extraction. But I believe you are right. It seems that people have always consumed some of the root material, they just used some straining leaves or bags to remove the hard fibres from their beverage. I still remember how "thick" (and perhaps slimey?) fresh kava was in Port Vila. Clearly, some of the soft pulp goes through their bags.
That was a fascinating read, @Gourmet Hawaiian Kava (Chris!)
I didn't know any of that, really... about the makas being a separate kind of tissue and that it could be extricated from the root proper before grinding. Impressive optimizations with your micronized grind!
Sadly, even the non-maka root tissue seems to irritate my poor stomach, but filtration takes care of it for me. I wish I could indulge in the micronized. Maybe I'll try it some day when I have some time off from work and can lose a night's sleep without taking too much of a hit.
Looking at that fresh, wet root tissue makes me REALLY want to try fresh kava some day!
I didn't know any of that, really... about the makas being a separate kind of tissue and that it could be extricated from the root proper before grinding. Impressive optimizations with your micronized grind!
Sadly, even the non-maka root tissue seems to irritate my poor stomach, but filtration takes care of it for me. I wish I could indulge in the micronized. Maybe I'll try it some day when I have some time off from work and can lose a night's sleep without taking too much of a hit.
Looking at that fresh, wet root tissue makes me REALLY want to try fresh kava some day!
It has a more "veggie" or leafy taste. A bit like some kind of bitter (and perhaps slightly acidic, especially when not freshly made) veggie smoothie (with some of the good old kava after taste). I think it's easier to drink, but it can still give you nausea/stomach upset (but not much bloating).
D
Deleted User01
Nice article Chris! Now I wonder how you remove the makas from the root. I can't imagine sitting there with a knife trying to peel it away and do 100 pounds this way. You must have some kind of device that looks like an elongated machine like the ones used to core apples. You almost have to core the root to remove it according to the pictures. Anyway, there is a good reason why nobody removes the makas, how the hell do you do it without sitting there for hours with your Whittling Knife.???
One more thing, Kudos on the Papa Kea. It still provides pain relief but the extra lateral root make it more heady as well. I can tell the difference from the batch I had from last year. Nice improvement.
One more thing, Kudos on the Papa Kea. It still provides pain relief but the extra lateral root make it more heady as well. I can tell the difference from the batch I had from last year. Nice improvement.
- Status