Cimarrón (drink)
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Cimarrón (drink)
Mate ( ; Spanish: , Portuguese: ) is a traditional South American caffeine-rich infused herbal drink. It is also known as in Portuguese, in Spanish, and ''kaʼay'' in Guarani. It is made by soaking dried yerba mate (''Ilex paraguariensis'') leaves in hot water and is traditionally served with a metal straw () in a container typically made from a calabash gourd (also called the ), from water-resistant hardwoods such as Lapacho or Palo Santo, and also made from a cattle horn () in some areas. A very similar preparation, known as , removes some of the plant material and sometimes comes in tea bags. Today, mate is sold commercially in tea bags and as bottled iced tea. Mate has been originally consumed by the Guaraní and Tupi peoples native to Paraguay, north-east of Argentina and South of Brazil. After European colonization, it was spread across the Southern Cone countries, namely Argentina, Paraguay, Uruguay and Chile, but it is also consumed in the South of Brazil and th ...
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Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material (as in a coffeemaker). History The first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in ''The Canon of Medicine''. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference. Preparation techniques Infusion is a chemical process that uses botanicals (typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol. In this process, a liquid ...
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