chimarrós

Chimarrão is a traditional South American infusion, primarily popular in Brazil, Uruguay, Argentina, Paraguay, and southern Chile. It is made from dried, crushed leaves and stems of the yerba mate plant (Ilex paraguariensis). The infusion is prepared by placing the yerba mate in a hollow gourd, typically made from a dried pumpkin or other gourds, though wood, ceramic, and metal versions also exist. Hot (but not boiling) water is then poured over the yerba. A metal straw, called a bombilla, is used to drink the infusion. The bombilla has a filter at the end that prevents the yerba leaves from being ingested.

The preparation and consumption of chimarrão are often a communal ritual. The host typically prepares the gourd and passes it around to others in a social gathering. Each person drinks the entire infusion before returning it to the host for refilling. This shared experience is a significant aspect of its cultural importance, fostering conversation and connection. The taste of chimarrão is often described as bitter and earthy, with variations depending on the specific yerba mate blend and the water temperature. It is known for its stimulating effect due to the presence of caffeine and other compounds found in yerba mate. It is also valued for its perceived health benefits, including antioxidants and nutrients.