[Latin Name]  Piper methyicium L.

[Specification] Kavalactones ≥30.0%

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Kava?]

Kava, also known as piper methysticum, kava kava, and ‘awa, is a small shrub native to the islands in the South Pacific. The root and stems are made into a non-alcoholic, psychoactive beverage that has been used socially and ceremonially for hundreds of years in Hawaii, Fiji, and Tonga.

Kava is traditionally prepared by placing ground root and stem into a porous sack, submerging in water, and squeezing the juice into a large, carved, wooden bowl. Coconut half-shell cups are dipped and filled — punch bowl style. After drinking a cup or two a feeling of heightened attention combined with relaxation begins to come on. Although it is soothing, it is unlike alcohol in that thoughts remain clear. The flavor is largely inoffensive, but some find that it takes getting used to; it really depends on your preference for earthy flavors.

[Kava is Safe to Use]

The safe and effective benefits of kava to relieve symptoms of anxiety were also supported in a meta-analysis, a systematic statistical review of seven human clinical trials published in 2000 in the Journal of Clinical Psychopharmacology, and again in a similar critical review in 2001. The reviews did not find significant adverse effects related to liver toxicity.

In conclusion, the liver is affected by many substances, including prescription and non- prescription drugs, as well as alcohol, which is a major cause of liver damage. We must be aware that herbs are potent medicines, to be treated with the appropriate respect regarding potential interactions and toxicity, including to the liver. On the other hand, Kava kava’s margin of safety far surpasses that of it’s pharmaceutical equivalent.

[Function]

Kava’s can help offset a number of problems, most notably stress, anxiety, and disrupted sleep patterns. However, kava’s anxiolytic (anti-panic or anti-anxiety agent) and calming properties can offset many other stress and anxiety related ailments.

1. Kava as a Therapy for Anxiety
2. Kava May Remedy Menopausal Mood Swings

3. Weight Loss

4. Combat Premature Aging

5. Quit Smoking Aid

6. Combat pain as an analgesic

7. Insomnia

8. Depression

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This spice cake has a splash of beer in the batter, making it extra moist. Served with poached pears and a maple frosting this is the definition of holiday delicacy. FULL RECIPE BELOW.

Get the full recipe: https://bit.ly/18IUzaP

Check out the full Hungry for the Holidays Playlist: https://bit.ly/1c3HezZ

MUSIC: “Midnight Clear” by Richard Freitas

Spice Cake w/ Lemon-Maple Frosting & Poached Pears
Serves 8

INGREDIENTS:
For the spice cake:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ¼ cups pumpkin purée
1 teaspoon pure vanilla extract
1/3 cup plus 3 tablespoons brown sugar
1/2 cup granulated sugar
1 cup safflower oil
2 large eggs
¼ cup Hoegaarden

For the Pears:
2 medium pears
2 cups water
1/2 cup granulated sugar
1 tablespoon honey
1 whole star anise
pinch of salt

For the Lemon-Maple Frosting:
4 tablespoons (½ stick) unsalted butter, at room temperature
4 ounces cream cheese
Zest and juice from 1 lemon
1 cup confectioners’ sugar
2 tablespoons maple syrup

PROCESS:
To make the spice cake:
-Preheat oven to 350ºF.
-Butter and flour a loaf pan
-In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.
-In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil.
-Whisk vigorously until the mixture is smooth.
-Add the eggs, whisking to combine.
-Pour in the Hoegaarden and combine
-Add your dry ingredients to the wet and combine
-Pour batter into prepared pan.
-Bake for 1 hour.
-Test with a toothpick in the center, when it comes out clean it’s done.

To make the poached pears:
-Cut the pears into 1-inch-thick wedges, removing and discarding the fibrous stems and seeds.
-In a Dutch oven combine water, granulated sugar, honey, star anise, and a pinch of salt.
-Once the sugar dissolves, add the pear wedges.
-Poach the pears for about 15 minutes, or until tender.
-Turn off the heat and let them cool in their poaching liquid.

To make the maple frosting:
-Whisk or beat together butter, cream cheese, lemon zest and lemon juice until light and fluffy.
-Add powdered sugar, and whisk to combine. (add more powdered sugar for desired thickness).
-Stir in maple syrup.
-Place frosting in fridge to chill until you’re ready to use

To assemble the cake:
-Remove the cake from the tin
-Slice evenly
-Serve frosting in a separate bowl or gravy boat
-Serve pear wedges and liquid in a separate bowl
-Assemble at table on individual plates

Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith – www.valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio – www.slicedbreadstudio.com
Set Decoration: Kevin Van – Instagram: @heyprez
Recipes: Maria Zizka — www.mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau – www.byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu