What is a Yerba Mate Gourd?
The yerba mate gourd itself is a fleshy, medium to large sized fruit with a hard sometimes edible skin. Drinking “mate” is a South American symbol of hospitality.
The Yerba Mate Gourd Ceremony
“Tomando mate (drinking mate) is a symbol of hospitality. As the mate gourd is passed around, a sense of connection emerges. The first step of the ceremony is the preparation of the gourd. Typically, the cebador/a – mate server – prepares mate for a friend or a group of friends. The cebador/a drinks the first one or two gourd-fulls, testing the waters to ensure that only a smooth running mate is shared. Then the gourd is refilled with water and passed counter-clockwise with the bombilla (straw-filter) facing the recipient. Each person drinks the entire gourd: “you share the vessel, not the liquid.” The recipient of the gourd has as much time as needed to finish the gourd-full. After the last few sips of the mate are gone, the gourd is returned with the bombilla facing the cebador/a. The gourd is refilled with hot water and follows around the circle, continuing in this fashion until the mate is lavado (flat). If someone has had enough mate, they simply say gracias (thank you) to indicate that they are finished.” – Guayaki
The History of the Yerba Mate Gourd
The Yerba Mate gourd, known as cabaça, calabaza, cuia or porongo, is made from the fruit of a gourd vine (Iagenaria vulgaris, cucurbitaceous family). Its preferred size and shape vary from region to region. These natural gourds are widely tailored and decorated, taking on various forms and colors, according to each gaucho’s taste.
Mate Factor gourds are harvested and prepared in the traditional fashion, naturally treated and individually decorated on the outside by a craftsman. The finished gourd, being natural, will have its own unique characteristics. Both on the inside and on the outside the gourd may show dark brown or gray stains that characterize the plant. These should not be seen as deformities or blemishes in the gourd but as natural markings.
Maintaining Your Yerba Mate Gourd
A quality gourd will last years of yerba mate drinking. Gourds are very delicate. Avoid dropping them as it will create leaks and compromise your gourd.
The gourd is prone to mold if not dried correctly. To keep you gourd dry between uses, rinse it out well with running water and position it in a well-ventilated, warm place, preferably at a 45° angle so that the circulating air flows through the gourd. Optionally, reserve a cotton cloth to dry the excess water after rinsing the gourd. In case signs of mold (usually white or black “furry” spots) do appear once the gourd is cured, rinse the gourd in scalding water. You may, as an option, use a little hydrogen Peroxide (H2O2), then rinse thoroughly with water. Cure the gourd with ashes again to remove and destroy any residue left by the mold.
If you are commonly allergic to mold is not recommended to re-use your gourd.
The Yerba Mate Bombilla Straw
The bombilla straw is popular amongst South American culture and used with loose-leaf yerba mate. For those who are uncomfortable with the straw and gourd notion, there are plenty of tea bag options available. To participate in the gourd ceremony it is customary to fill your gourd and pass the bombilla straw amongst your company.