These vegetable calabash gourds with varied shapes and colours all come from the dried fruit of the Lagenaria siceraria plant of the Cucurbitaceae family, famous thanks, among other things, to the pumpkin, squash, cucumber or courgette.
This is the traditional vessel used for centuries in South America for preparing and enjoying maté. In fact, maté takes its name from the vessel used to prepare and drink it, as "mate" in Quechua means container or cup. Naturally hollowed and dried, it offers an ideal shape and porosity to hold the maté, or yerba maté, allowing the infusion to fully develop its aromas. Used with a bombilla (metal straw), the gourd is an integral part of the maté ritual: it is filled with yerba maté, tilted to create a well, then hot water is added before enjoying. More than just a container, it symbolizes the conviviality and authenticity of this shared tradition.
They need to be cleaned before first use. To do this, fill it with damp yerba mate and warm water, let it sit for 24 hours, then gently scrape the inside to remove any residue, thus naturally strengthening and sanitizing the container.
