Kalabasa Natural Pumpkin

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The best way to enjoy Mate tea is certainly from a traditional South American container of kalabasa. By drinking Maté with this utensil, your tea experience will take on a completely different dimension :) Color: according to current stock.

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The traditional container of calabasa is made by hollowing out a pumpkin plant, known in our country as calabasa or Indian cucumber. Drinking through the kalabasa adds to the unusual atmosphere , but of course they are also popular for their functional properties - easy production, the drink does not burn hands, the kalabasa does not leak, it is light and keeps the drink warm.

The classic shape and metallic silver rim make the pumpkin a versatile and nice container for drinking mate.

Material: gourd, metal
Volume: 250 - 400 ml
Height: 9-12cm
Color: natural

Each gourd is unique in its natural origin, which means that it may differ from the one shown in the picture. The volume and height of the container are for guidance only.

Currado - cleaning the calabass before the first use: if you bought a natural calabass from a pumpkin, you must prepare the calabass before the first use, otherwise it may smell like pieces of flesh peeling off the walls and the prepared drink will have different flavors.

  • Cover the balabas with maté leaves to two thirds.
  • Pour 70 ° C water over the top of the calabase and leave to stand for 24 hours.
  • Discard the contents of the calabase.
  • Smooth the inside with a round object, such as a teaspoon. Carefully peel off the protruding pieces of flesh with the end of a spoon.
  • Allow the balabass to dry and then repeat the whole process.
  • Pour the whole calabass over with heated caramel diluted with water, or you can use a thick undiluted caramel to pour only the walls of the calabase. After cooling, rinse the caramel with hot water. Instead of caramel, you can also choose heated honey or maple syrup.
  • Let stand again for 24 hours and pour out the inside.
  • Now the kalabasa is ready for the first use :)

Instructions for preparation: pour 2-3 teaspoons of Maté leaves into the kalabasa. Water poured to 80 degrees is poured over a metal straw bombille, which ensures that Maté does not burn. The refilling process is repeated until it has maté strength and until it tastes good. We can also drink maté sweet by adding sugar to maté leaves in kalabase.

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