This bitter herb consumption in Argentina rises up to 14 pounds per capita a year. It is ingested in 90% of the country’s households and over a pound is included monthly in the basic food basket. Mate is the most important symbol of Argentinian identity, with 38% of the people agreeing.
This Argentine drink was first found and cultivated by the Guaraní and Tupí people in Paraguay. The Guaraní named it “ka’a,” which means “herb.”
Preparation and Consumption
The infusion is an extremely popular beverage in Argentina made from a bitter herb, called yerba mate. Most foreigners find the drink bitter, perhaps even unsavory, but Argentines adore it.
In Argentina, people drink the infusion at home, at work, with family or friends. The mate is prepared according to tradition, following different steps and techniques in order to obtain the perfect mate.
- On average, some 30 million Argentines consume 220 million kilograms per year, which is roughly seven and a half kilograms per person, per year.
- Aside from its unique flavor, you should also know that its use is beneficial for your health. The plant is rich in antioxidants, helps reduce bad cholesterol and triglycerides and contains a large amount of minerals and vitamins.
Drinking the infusion with friends is an important social practice in Argentina as well as southern Brazil and Uruguay, for people of all ages. The person who prepares it is referred to as the cebador. He or she is the person that will prepare the mate and drink the first cupful.
The plant product is just about everywhere in Argentina and the people drink it religiously. It enhances a great sense of belonging. It joins every possible scenario: working, studying, reading. But the true meaning is to share it with friends, family, and even new friends, everyone is invited to join!
The plant product is a traditional South American drink made from the dried leaves of the Ilex paraguariensis plant. This caffeine-rich, antioxidant-filled infusion is consumed daily by millions across Argentina, Uruguay, Paraguay, parts of Chile, Bolivia and Brazil.
Consumption in Argentina
In Argentina, over 90% of households drink the infusion regularly. Argentinians consume around 14 pounds per person annually, with over a pound per month being part of the basic food basket. They traditionally drink it hot in the morning with fruit juice, or in the afternoon before sunset. As life evolves, the drink in cans, bottles or energy drinks has become popular for drinking anytime. Beyond a daily habit, sharing it connects people emotionally, bringing them back to their roots.
The strength and flavor of Argentinian brands varies. Common tasting notes are earth, wood, grass, florals, honey, bread and smoke. The plant product is traditionally drunk from a hollowed gourd with a metal straw that filters the leaf powder.
History
Drinking started with the indigenous Guaraní tribes in what is now Paraguay and northern Argentina. They would chew the Ilex paraguariensis leaves then consume them. The Guarani used hollow gourds and small cane straws to drink the infusion. Spanish explorers learned of its benefits in the 1500s. By 1609 Jesuit priests began growing it commercially.
The ritual of preparing, sharing and drinking it together is a cherished social tradition. It brings family and friends together regularly, forging emotional connections. Being offered it is seen as a sign of welcome and respect. It’s a way to make new friends while traveling in Argentina.