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The ancient origins of Kava drinking is known to trace back at least 3,000 years and is associated with both social and ceremonial function.  It was, and is, highly valued for its medicinal uses as a sedative, muscle relaxant, diuretic, and as a remedy for nervousness and insomnia. But Kava is more than a traditional remedy for a variety of ailments. This botanical marvel has been used in parts of the Pacific at traditional social gatherings, and in cultural & religious ceremonies to achieve a "higher level of consciousness". Kava, which is sometimes known is awa, is produced from a plant typically found in the western Pacific and is traditionally drunk by many of the island cultures of the Pacific Ocean, including Fiji, Vanuatu, Hawaii, and Polynesia. In Fiji, for instance, the kava drink is considered the national drink, and is widely consumed.  Traditionally, kava was prepared by cutting the root into small pieces, being chewed by several people (often children or beautiful young women, because of their perceived reduced bacterial levels!) and spat into a bowl, where it was mixed with coconut milk. It was believed that the chewing procedure blended the root with enzymes in the saliva and promoted the extraction of the active ingredients of the root and generally produced a much tastier brew. The concoction was then strained through coconut fibre, squeezing the pieces of masticated root until all the juices were blended with the water. This was then decanted into another bowl for consumption.  Nowadays, the root is ground, pounded or grated rather than chewed and spat out, although among some locals the traditional method is still practiced. Disclaimer This product is not intended to diagnose, treat, cure or prevent any disease. Consult a health professional before taking any of these products if you are pregnant, nursing a baby or taking any prescription medications. Statements regarding dietary supplements have not been evaluated by the FDA and are not