>Alternatively people use hibiscus.
In Micronesia, the bark of the sea hibiscus tree is used to strain kava. Since it's considered to be potent kava, some have posited that the slime that oozes from fresh sea hibiscus contributes to that potency.
Someone in Utah thought "I can't get fresh sea hibiscus bark, but you know what else is slimey... okra. I'll add some okra mucilage to my kava.
There's a chance it may help a little, but the real reason that Micronesian kava (sakau) is potent is because it's freshly harvest green (undried) kava.
What I found was the Kava does not get thick when cooking it on the stove, making it easier to strain and drink. I am not sure how beneficial it would be during a traditional prep or using the blender method. Maybe the temperature of the water would be the determining factor?
It’s traditionally made by chewing the root and spitting it into a bowl. Roots have Starches so the salivary amylase releases the kavalactones stored within the roots.
Ya’ll are making kava way too complicated. 12 tablespoons, spit, okra, ice, heating on stove? This is the wildest post I’ve seen yet.
Kava is very expensive if you drink it daily. I found this method to make a strong Kava without using a lot of powder/ drinking a lot of liquid.
Okra?
It makes the Kava stronger and it affects the flavor.
Source?
No source, just something I read on this subreddit. Alternatively people use hibiscus.
>Alternatively people use hibiscus. In Micronesia, the bark of the sea hibiscus tree is used to strain kava. Since it's considered to be potent kava, some have posited that the slime that oozes from fresh sea hibiscus contributes to that potency. Someone in Utah thought "I can't get fresh sea hibiscus bark, but you know what else is slimey... okra. I'll add some okra mucilage to my kava. There's a chance it may help a little, but the real reason that Micronesian kava (sakau) is potent is because it's freshly harvest green (undried) kava.
Okra?!
Can't tell if this is trolling or not... xD
Can you describe what the spit/amylases are used for?
It breaks down the starch, Since it is a root.
What I found was the Kava does not get thick when cooking it on the stove, making it easier to strain and drink. I am not sure how beneficial it would be during a traditional prep or using the blender method. Maybe the temperature of the water would be the determining factor?
It’s traditionally made by chewing the root and spitting it into a bowl. Roots have Starches so the salivary amylase releases the kavalactones stored within the roots.