The calabash, a traditional drinking vessel made from dried gourd, has been used for centuries to enjoy yerba mate and remains an essential part of South American tea culture. Before using the calabash for the first time, it should be prepared to reduce the gourd’s natural astringent taste and to check for watertightness.
How to prepare your calabash:
Fill the vessel about two-thirds full with yerba mate and warm water. Let it sit for several hours, ideally overnight, but no longer than 24 hours. As the gourd absorbs water, you may need to refill it.
Afterwards, pour out the contents, scrape out any remaining gourd flesh with a spoon, and let the calabash air dry thoroughly. The interior may turn green, dark green, or even black. This discoloration is completely normal and not a sign of rot. If necessary, the process can be repeated.
Tip: Place the calabash in a bowl or deep plate during preparation, as it is a natural product and may leak. If leaking occurs, allow it to dry completely and repeat the preparation process.
Capacity: approx. 150 to 200 ml.
