Kalabasa Ceramics Pizca del Mundo

Thetraditional Kalabasavessel is made by hollowing out a gourd plant, known here as kalabasa or Indian cucumber. In Europe, Kalabasas came into use in the late 17th century. Other materials, such as the popular ceramics, took the place of the traditional ones.

The advantage of ceramic is its durability and ease of maintenance; unlike gourds, the walls of a ceramic Kalabasa do not get wet and therefore do not mould. It is therefore sufficient to rinse it in water. In addition, compared to a traditional gourd, the maté stays hotter in it for longer.

This kalabasa is made in a small Polish ceramic workshop, so each piece is original in its own way.

Place 2 - 3 teaspoons of maté leaves into the calabash with the bombilla inside. Water heated to 80 degrees is poured over a metal straw, which ensures that the maté does not burn. The refilling process is repeated until the maté is strong and tastes good. Maté can also be drunk sweet by adding sugar to the maté leaves in the calabash.

Material: ceramic, inside glaze

Volume: 300 ml