Gourd mate calabashes captivate with their traditional character, organic texture, and direct link to the South American roots of the ritual. But before enjoying your first infusion, one essential step is required: curing your calabash. Here’s everything you need to know to start off right.

Why choose a gourd calabash

Gourd, a dried and carved fruit, is the original material used for mate. It offers a rustic and natural aesthetic, an authentic sensory experience, and a taste that evolves with each infusion.

Each calabash is unique, and over time, it develops its own patina and aroma. But its natural porosity requires careful preparation to prevent mould and flavour alteration.

Step 1: Initial cleaning

First, rinse your calabash with warm water (no soap) to remove plant residue or dust. Gently dry it with a clean cloth.

Step 2: Traditional yerba mate curing

This method seals the pores of the gourd and removes internal impurities.

Fill the calabash halfway with used yerba mate

Add hot (not boiling) water

Let sit for 24 to 48 hours

Empty the calabash and gently scrape the inside with a wooden spoon to remove residue

Rinse with warm water and let air dry, opening facing down

Alternative: bicarbonate curing (gentle option)

For those who prefer a milder method, especially for very young calabashes.

Mix one teaspoon of baking soda with warm water

Pour into the calabash and let sit for 30 minutes

Rinse thoroughly and let dry upside down

Care tips

Never leave stagnant water in your calabash

Always dry it after use, opening facing down

Avoid soap or chemical products, as they can alter the taste and damage the gourd

Ready for your first mate

Once cured, your calabash is ready to welcome your favourite yerba. Pair it with a suitable bombilla and enjoy each infusion as a moment of tradition and sharing.

Conclusion

A gourd mate calabash is more than just a container. It is a living symbol of mate culture. By caring for it from the start, you ensure a rich, authentic, and lasting experience.