Traditional Curing Method
To prepare a mate gourd, first clean out the inside. New gourds contain loose material that can make the mate taste bitter. Remove this using one of two curing methods.
The traditional curing method takes a few days. First, rinse the gourd and let it dry completely. Next, sand the inside to smooth the surface. This improves the flavor and prevents rough edges. Then, fill the gourd with used yerba and hot water. Let it sit for 24 hours. Remove the yerba and scrape out the skin from inside the gourd. Repeat this process for 4-5 days before using.
Faster Modern Method
The faster modern method takes 20 minutes. Add oil inside the gourd and coat the entire interior surface. Let the oil soak in for a few minutes, then thoroughly rinse out the oil and all loose particles. Repeat this process 2-3 times until the water runs clear. Then let the gourd dry completely before use.
Properly curing cleans out the inside of the gourd and prepares it to brew tasty mate without imparting any bitterness. Gourds made from calabash plants are traditional. But modern mate drinkers also use gourds made from wood, leather, metal, glass or silicone.
What kind of gourd is used for the South American drink?
The traditional gourd is made from the fruit of a calabash squash. Gourds come in more shapes, sizes and materials than straws and mate. Deciding which to buy can be stressful as they have different pros and cons. Some require more care while some are better for certain uses.
The 7 main types of mate gourds are:
- Calabash Gourd: Traditional gourd made from the shell of calabash fruit.
Making Mate
To make mate traditionally, you need a gourd, loose tea, hot water and a straw for filtering. The drink can be served in a calabash gourd.
Some things to consider:
- Repeatedly steep the mate and agitate it to extract all its goodness
Grab your gourd and fill 2⁄3 with loose leaves. Shake vigorously to remove powder that can clog the straw. Make a half moon of leaves at an angle, with free space on top. Add cold water to protect nutrients, then pour in hot water.