Yerba mate is a traditional tea from South America, consumed mainly in Argentina, Uruguay and Paraguay. As part of the local culture, it has become popular for its health benefits, its digestive, depurative, diuretic, antioxidant and stimulant properties, making it a perfect supplement for coffee. Controls and reduces bad cholesterol, increases good cholesterol, reduces urea and cleanses toxins in the intestine. It contains antioxidants, vitamins and minerals among which we can find B1, B2, B3, B5, C and E, as well as iron, magnesium, potassium and more than ten amino acids. Traditionally it is drunk in a dry pumpkin, using a metal straw with a filter, although you can also drink it in mates made of wood, ceramics, glass, metal, silicone and even cow horns. Due to the natural drying process, before consuming mate in natural containers, a curing process must be carried out to improve the taste of the mate in the pumpkin. 1. Remove any dirt from the pumpkin by pouring boiling water and scraping the inside of the pumpkin with a spoon. 2. Heal the pumpkin with used moistened herb by changing it every 24 hours for 3 and 5 days. 3. Cure the straw, boil about 15 minutes with 3 tablespoons of baking soda. It is important the continuous care of the mate since being a natural container, if it is left yerba inside or if the matte is left humid, it could create mold in its interior. If this happens, do not be scared, just go back to the curing process and you can continue enjoying your natural mate. As being a natural handmade product, sizes, shapes and designs may vary slightly from what is observed in the photo.
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