Roots Jamaica began with a simple idea: bring the kava tradition of the South Pacific into the rhythm of island life in Jamaica — carefully, respectfully, and with the plant treated exactly as the cultures who raised it treat it.

Two island cultures, one rooted tradition

Kava (Piper methysticum) has been cultivated and shared in Vanuatu, Fiji, Tonga, Samoa and across Oceania for centuries. It is prepared from the root of the plant, mixed with water, strained, and passed around. It is a drink of conversation, of settling disputes, of welcoming guests, of slowing an evening down.

Jamaica has its own deep relationship with plants, with gathering, and with the long evening talk. Kava culture is new here. We are not claiming an old Jamaican kava lineage, because there isn't one — we are at the beginning of it. That is the whole point of this bag.

Why Vanuatu

Our root comes from Vanuatu, widely regarded as the origin region of cultivated kava and home to the noble cultivars that Pacific drinkers have selected over generations for daily, sociable use. We source noble kava root only.

Traditional grind

We keep the powder at a traditional grind — the texture intended for hand kneading in water and straining through a cloth, the way it is prepared in the islands. Kava root and nothing else. No fillers, no leaf or stem material, no flavourings.

What we owe the plant

Kava is somebody's heritage before it is anybody's product. We name the origin, we use noble root, we batch test what we sell, and we tell people plainly how to prepare it and how to drink it responsibly.

Rooted in tradition. Served for a brighter tomorrow.