Chimarrão is a traditional drink made from yerba mate, prepared with hot water and served in a gourd, typically sipped through a metal straw known as a bomba or bombilla. This beverage is a cultural staple in southern Brazil, Argentina, Uruguay, Paraguay, and Chile.
The indigenous people of these regions were the early adopters of this drink during the Spanish colonization. Over the years, yerba mate has evolved into the most popular beverage in the area, particularly among Italian immigrants.
Although often associated with gaucho culture, which embodies the spirit of traditional cowboys from southern Brazil, its roots run deeper. The production of yerba mate has played a vital role in the economic development of southern Brazil and its neighboring countries.
Beyond its numerous health benefits, sharing chimarrão in a group setting embodies values of culture, hospitality, and friendship, creating a space for meaningful conversations about everyday life.
May the only bitter thing in life be the taste of chimarrão.
Jump To Section
- The History
- The Habit of Drinking Chimarrão
- The Chimarrão importance
- The Yerba Mate
- What is the difference between Chimarrão and Tereré?
- Drinking Chimarrão And The Health Benefits
- Health Risks
- The Market
- Chimarrão 10 Commandments
The History
The history of yerba mate as a beloved beverage stretches back to the late 15th century, a time when Spanish colonists first embarked on their explorations of the New World. During this period, they encountered the indigenous peoples of South America, particularly the Guarani and Quechua tribes, who inhabited the verdant river basins of the Paraná, Paraguay, and Uruguay rivers. The natives carried with them small, handwoven bags filled with a finely ground herb known as ‘caá,’ which translates to “herb water.” This herb was not only consumed but also held cultural and social significance among these communities. The caá was either chewed for its stimulating effects or brewed into a flavorful drink that was typically served in a small, hollowed-out gourd. To enjoy this invigorating infusion, drinkers would sip it through a bamboo straw, or “bombilla,” which was ingeniously braided at one end with fiber to filter out any solid particles, ensuring a smooth drinking experience.
As the Spanish colonists began to assimilate into the local culture, they soon encountered the broader spectrum of this herbal drink, referred to as “caá-i.” The popularity of yerba mate rapidly spread beyond the confines of indigenous communities, particularly due to the influence exerted by Jesuit priests, who recognized its potential benefits. The term “chimarrão” emerged around this time as a fascinating linguistic fusion of Portuguese and Spanish. In Portuguese, “chimarrão” refers to “brown” or “clandestine,” alluding to the earthy color of the beverage and perhaps indicating its initially under-the-radar consumption. Conversely, within the Spanish language, “cimarrón” conveys the idea of “wild” or “savage,” connecting the drink to its roots among indigenous peoples who first prepared it.
In the southern regions of Brazil, early settlers adopted the term “chimarrão” to describe the robust and somewhat bitter drink that was prepared without any additives to soften its intense flavor. Meanwhile, Spanish-speaking countries predominantly embraced the term “mate,” which has become synonymous with the beverage; however, “chimarrão” also gained considerable traction in Brazil and soon became universally recognized across the nation.
During the 16th century, the Jesuits imposed a ban on chimarrão in the southern parts of Brazil, deeming it a “devil’s herb,” largely due to its purported aphrodisiac qualities—a claim that has been met with skepticism and remains unverified. Despite this prohibition, the indigenous populations and Spanish colonists alike persisted in their clandestine enjoyment of chimarrão, finding ways to evade the restrictions placed on their cultural practices. By the 17th century, the Jesuits began a reversal in their stance, as they sought to promote mate once more, positioning it as a healthier alternative to alcohol and an integral part of social gatherings.
Over time, with the influx of European colonists, the methods of consuming chimarrão evolved dramatically. The practice that emerged is now characterized by various preparations, including both hot and cold versions of the beverage. This transformation solidified yerba mate’s place not just in Brazil but also in other South American countries. Today, it is cherished in Argentina, Uruguay, Paraguay, and even parts of Chile and Peru, where it continues to be a symbol of friendship and social interaction, celebrated in gatherings and shared among friends. The rich history of yerba mate encapsulates a blend of cultural heritage, social bonding, and changing perceptions, making it more than just a beverage but a vibrant part of South American identity.
The Habit Of Drinking Chimarrão
Just as one cannot visit the United States without indulging in the hearty goodness of a burger, explore the beautiful vineyards of France without savoring a fine wine, or travel to Italy without enjoying a delectable plate of pasta, it is nearly impossible to embark on a journey to the South of Brazil without taking part in the cherished tradition of drinking chimarrão. This iconic beverage is deeply rooted in the culture of Rio Grande do Sul, the southernmost state of Brazil, renowned for its rich history and vibrant traditions. Here, yerba mate is not just a drink; it is an integral part of daily life, embodying the essence of the gaucho lifestyle and the spirit of the region.
In Rio Grande do Sul, chimarrão is more than just a beverage; it serves as a potent symbol of identity and heritage for the gauchos, the cowboys of the Pampas. For them, chimarrão transcends the act of drinking; it represents a profound connection to their land, history, and community. The preparation and sharing of this herbal drink, made from the finely ground leaves of the yerba mate plant, carry with them centuries of tradition and cultural pride.
What truly sets chimarrão apart is its highly social nature. The ritual of enjoying chimarrão is inherently communal, embodying a tradition where friends and family gather together to share not just the drink, but also stories, laughter, and moments of camaraderie. The traditional gourd, or “cuia,” filled with the vibrant green herb is passed around among participants, reinforcing the bonds of friendship and kinship. This act of sharing is reflective of a strong cultural ethos, where the collective experience brings people closer together.
Moreover, the habit of drinking chimarrão in groups draws parallels with ancient practices, harking back to the roots of this beverage. Just as early communities engaged in rituals and gatherings, sharing food and drink to foster unity and strengthen relationships, today’s gauchos continue this legacy, honoring their ancestors through the bonds formed over every sip. It is a testament to how tradition can weave through generations, adapting yet remaining steadfast.
In summary, a visit to the South of Brazil is not truly complete without experiencing the rich and inviting culture of Chimarrão. It is a drink steeped in history, embodying the values of community and togetherness, making it a cherished custom that resides in the hearts of all who partake in its enjoyment. The gauchos of Rio Grande do Sul proudly carry forth this tradition, celebrating not only their exceptional beverage but also the vibrant communal spirit that it nurtures.
The Chimarrão Importance
In the lush landscapes of Rio Grande do Sul, the cultural significance of mate extends far beyond the confines of simple tradition; it is a vibrant tapestry woven into the very soul of the region, resonating with the passions of approximately 11 million gauchos. These devoted individuals share an unwavering love for this iconic drink, which not only quenches their thirst but also serves as a conduit for social connection and cultural identity. As one of the most anticipated dates on the calendar, April 24 holds a special place in the hearts of locals—it is the State Day of Chimarrão, a day dedicated to celebrating the drink that embodies their heritage.
The story of how yerba mate became entwined with the region begins in the 16th century, steeped in legend and history. According to local lore, Spanish soldiers, upon their arrival at the banks of the Paraguay River in the year 1536, were captivated by the lush fertility of the land. It was this fertile expanse that ultimately led to the establishment of Nuestra Señora de la Asunción, recognized as the first city in Latin America—Assunción, Paraguay. However, far from home and yearning for their families, the soldiers fell into a lifestyle characterized by heavy drinking to stave off their homesickness. In their quest for relief from the relentless hangovers that accompanied their revelry, they turned to yerba mate, which they discovered provided remarkable alleviation. This fortuitous discovery marked the beginning of the yerba mate’s journey to Rio Grande do Sul, as the brave warriors of that era carried this newfound remedy and cultural treasure with them.
Since those early days, chimarrão has transformed into a potent emblem of identity and community for the people of Rio Grande do Sul. Therefore, it is no surprise that a special day of recognition was designated for it, celebrated with enthusiasm each year on April 24. The growing popularity of this beloved beverage has led to the honoring of Venâncio Aires as the Chimarrão National Capital. This recognition stems not only from the significant economic activity fueled by the yerba mate industry but also from the establishment of the Fenachim National Fair, which attracts visitors and exhibitors alike, celebrating the rich culture surrounding this iconic beverage.
In Venâncio Aires, a city that boasts a population of around 65,000 residents, the distinctive flavor and cultural relevance of chimarrão have contributed significantly to both tourism and economic development. The community collectively engages in the annual production of an impressive 3.5 tons of yerba mate, a contribution valued at approximately US$ 400,000. This thriving industry has woven itself into the very fabric of society, impacting everything from local economies to social customs.
Yerba mate’s influence extends beyond Rio Grande do Sul, playing an integral role in the broader development of adjacent states, particularly Paraná. The drink has been a linchpin in the state’s economic, social, and political evolution, honored by a prominent place on Paraná’s green and white flag, a testament to its importance to the region’s identity.
Meanwhile, in the neighboring state of Santa Catarina, Catanduvas stands proud as the primary producer of yerba mate, earning recognition as the state capital of chimarrão. The city’s annual Chimarrão Fair attracts thousands of visitors from near and far, highlighting the critical role yerba mate cultivation plays not only within the local economy but also in the rich cultural fabric of Santa Catarina. Together, these regions celebrate their shared heritage through the beloved ritual of chimarrão, nurturing both tradition and innovation as they honor a drink that has brought communities together for centuries.
The Yerba Mate
Yerba mate stands proudly as the quintessential ingredient in the traditional beverage known as chimarrão, a drink deeply rooted in South American culture. The process of transforming yerba mate leaves into this distinctively flavored infusion is one that involves several meticulous stages, including drying, roasting, and grinding. Each of these processes is critical, contributing to the unique aroma and taste of the beverage.
The flavor profile can vary widely, showcasing everything from the pure, robust bitterness of unadulterated mate leaves to more complex smoked varieties or creative blends with other teas. Consumers often refer to these combinations as mate jujado, highlighting the diverse ways in which yerba mate can be enjoyed.
Yerba mate is derived from the leaves of the Ilex paraguariensis tree, a remarkable species that can reach heights exceeding eight meters. This tree is indigenous to the Brazilian Atlantic Forest and thrives in the lush, biodiverse woodlands found in Brazil’s southern states, northern Argentina, Paraguay, and Uruguay. As an agroecological forest product, yerba mate is not only prized for its flavorful contributions but also plays an essential role in environmental restoration. The cultivation and harvesting of yerba mate help to rejuvenate degraded areas, ensuring the sustainability of the landscape and promoting ecological balance.
In the production of yerba mate, special attention is paid to the leaves and fine stems because the tree’s wood is not suitable for firewood, pulp, or paper production. The focus is primarily on two distinct types of yerba mate: one specifically crafted for traditional chimarrão and toasted tea, and another type that is designed for inclusion in soft drinks. This distinction reflects the versatility of yerba mate, allowing it to adapt to various culinary uses while retaining its traditional roots.
Chemically, yerba mate boasts a rich composition, which includes important nutrients such as folic acid, vitamins, and minerals, as well as tannins and alkaloids, the most notable of which is caffeine. The young leaves of the yerba mate contain approximately 2.2% caffeine, a stimulant known for its energizing effects; however, this concentration diminishes as the leaves mature.
This gradual decline in caffeine levels contributes to the stimulating properties that characterize both chimarrão and toasted tea. Furthermore, tannins, which provide a distinctive astringent quality to the beverage, represent around 16% of yerba mate’s overall composition, enhancing not only its flavor but also its health benefits. Ultimately, yerba mate is a complex and cherished ingredient, integral to the crafting of chimarrão and a vital component of the cultures that celebrate its existence.
What Is The Difference Between Chimarrão And Tereré?
Tereré is widely regarded as the chilled counterpart to the more traditional chimarrão, both of which are cherished beverages that share a common base: yerba mate. However, while they both utilize this flavorful herb, the methods of preparation and presentation reveal their unique identities. Tereré is specifically prepared with cold water, making it a refreshing beverage, especially appealing in warm climates. Moreover, it allows for creativity in flavor, as it can be infused with an array of herbs and fruits, including refreshing mint, zesty lemon, sweet pineapple, vibrant orange, and spicy ginger. This infusion process not only enhances the drink’s taste but also contributes to a more varied and personalized drinking experience.
In stark contrast, traditional chimarrão takes a more straightforward approach. It employs only yerba mate, steeped in hot water, and eschews any additional flavors or variations. The focus here is solely on the pure, robust essence of the yerba mate. Because of these differences, some critics argue that tereré should not be classified under the chimarrão umbrella; instead, they believe it deserves recognition as a distinctive drink in its own right. In particular, tereré is celebrated across the central regions of Brazil and finds special prominence in Paraguay, where it is an integral part of social interactions and cultural gatherings.
In Asunción, the bustling capital city of Paraguay, one can find vendors who provide a unique service—renting out the essential components needed to enjoy these beverages. Patrons can rent a water jug, gourd, bombilla, and of course, the yerba mate itself, allowing both locals and tourists to immerse themselves in this vibrant cultural experience. The hot and humid climate prevalent in many regions of South America perfectly complements the chilled nature of tereré, making it a favored choice among those seeking refreshments.
The vessels used to serve tereré and chimarrão further illustrate their differences. Chimarrão is typically presented in a porongo or gourd, which is crafted from the porongueiro plant, lending it a rustic and traditional appearance. In contrast, tereré is often enjoyed from a unique and elegantly crafted sinuous cup known as a guampa, made from the horn of an ox; these guampas are sometimes elaborately adorned with leather and other decorative elements, enhancing their aesthetic appeal.
When it comes to the sipping apparatus, the stainless steel bombilla used for chimarrão often comes embellished with luxurious materials, including gemstones, gold, or silver, emphasizing its traditional and upscale nature. On the other hand, the bombilla typically employed for tereré is crafted from alpaca metal, offering a simpler yet functional design that suits the drink’s more casual demeanor.
Interestingly, the name “tereré” itself holds a charming origin. It is derived from the distinctive sound made by the bombilla when it reaches the bottom of the cup, a sound that resonates much like the word “tereré.” This onomatopoeic association adds an intriguing layer to the appreciation of this delightful beverage, emphasizing how deeply entwined language and cultural practices are in the realm of yerba mate consumption.
Overall, both tereré and chimarrão represent not just drinks, but a rich tapestry of social tradition and regional identity, each offering a unique lens through which to experience the flavors and culture of South America.
Drinking Chimarrão And The Health Benefits
Is drinking chimarrão regularly beneficial for health? The answer is a resounding yes, as chimarrão, which is made from the leaves of the yerba mate plant, boasts a multitude of health advantages, making it a valuable addition to one’s diet and lifestyle. This traditional beverage, particularly popular in South American countries like Brazil, not only combats various ailments such as anemia and diabetes but also offers numerous impressive nutritional benefits that can contribute to overall well-being.
Historically speaking, yerba mate has garnered a reputation so esteemed that Spanish colonizers referred to it as the “nectar of the gods.” This title speaks volumes about its perceived importance and value. Traditionally consumed as a tea, chimarrão is recognized for its remarkable healing properties and is acclaimed for its stimulant, diuretic, digestive, and sudorific effects, making it more than just a refreshing drink; it’s a holistic remedy that addresses multiple health concerns.
Chimarrão is rich in a wide array of vitamins, including B, C, D, and E, as well as essential minerals such as calcium, iron, manganese, and potassium. This powerful nutrient profile makes yerba mate a robust source of nutrition that can enhance physical health. Regular consumption of chimarrão has been linked to several significant health benefits: it can help in the fight against cancer cells by leveraging its antioxidant properties, slow down the aging process through its rich supply of polyphenols, lower blood pressure, and support both digestion and hydration. Additionally, it is known to alleviate hangovers, serving as an excellent remedy for those who might indulge in alcoholic beverages.
Moreover, chimarrão is well-regarded for its stimulating effects. It reduces fatigue and increases alertness while often enhancing mood, making it a wonderful alternative to coffee for those seeking an energy boost without the jitteriness often associated with coffee consumption.
Notably, research conducted in 1988 by the Institut Pasteur and the Society for Scientific Application in Paris revealed that yerba mate contains more pantothenic acid than royal jelly, thus emphasizing its role as a significant stimulant for the sexual glands. This finding suggests that chimarrão could have beneficial effects not just in terms of energy levels but also in enhancing sexual health.
In summary, the regular consumption of chimarrão is indeed beneficial for health, with its rich array of nutrients and healing properties offering numerous advantages. From combating chronic diseases to enhancing mood and vitality, this traditional drink continues to be a powerful ally in promoting health and well-being in our daily lives.
Health Risks
Excessive consumption of mate can lead to issues such as insomnia or irritability. Moreover, mate is linked with an increased risk of esophageal cancer. The International Agency for Research on Cancer, part of the WHO, issued this warning after a comprehensive review involving 23 researchers from 10 countries who analyzed over 1,000 epidemiological studies and animal experiments conducted between November 2015 and June 2016.
Their research focused on various tea-like beverages, including coffee, chimarrão, tererê, and yerba mate. The findings revealed that beverages consumed at temperatures above 65ºC heighten the risk of esophageal cancer due to thermal damage to the protective mucosa of the esophagus.
In Rio Grande do Sul, where chimarrão is particularly popular, the incidence of this cancer is up to five times greater than the national average, likely attributed to the consumption of the beverage at temperatures of 65ºC or higher.
The researchers also noted that using a bombilla (a type of straw) increases this risk. When consuming the hot liquid, it travels directly from the gourd to the throat, bypassing the mouth where heat exchange would normally occur, unlike drinking from a cup. Additionally, since the esophagus lacks nerve endings at its upper part, individuals may not feel pain from the hot liquid, leading them to mistakenly believe they can tolerate extreme heat.
Ricardo Gurski, head of surgery at the Clinical Hospital of Porto Alegre and a professor at the Federal University of Rio Grande do Sul, explains that consuming hot mate can damage the esophageal mucosa, making it easier for carcinogenic substances from food to enter the body.
He emphasizes that it is not merely the act of drinking hot liquids that poses a risk, but rather the volume, frequency, and temperature of their consumption. Gurski notes that esophageal cancer is highly lethal and often diagnosed only at advanced stages when symptoms emerge.
Nevertheless, there is no need to abandon the practice of drinking chimarrão, as yerba mate itself is not directly linked to the disease, and the risk is not unique to this drink. The WHO’s findings indicate that any hot beverage—such as coffee or tea—consumed at temperatures of 65ºC or higher may contribute to the risk of esophageal cancer. Therefore, it is advisable to enjoy hot drinks at around 55ºC, which is the temperature of an espresso immediately after brewing.
The Market
Brazil holds a prominent position on the global stage as one of the largest food producers, boasting an impressive array of agricultural products that include soybeans, oranges, coffee, and sugar cane. Among these, yerba mate stands out as a significant contributor to the country’s agricultural identity and economy.
Brazil is the recognized leader in yerba mate production, generating a remarkable annual output of approximately 900,000 tons. This positions Brazil ahead of its neighboring countries Argentina and Paraguay, which produce around 840,000 tons and 170,000 tons respectively.
The cultivation of yerba mate comes with its own set of challenges, particularly in terms of primary expenses. The two largest costs associated with yerba mate production stem from the purchase of seedlings and labor. Together, these factors can represent a staggering 65% of the total investment required for cultivating yerba mate on a per-hectare basis.
Given that full production yield typically begins only in the fifth year after planting, farmers often find that the return on their investment typically starts to materialize around the tenth year. However, the long-term benefits of yerba mate cultivation are significant, as farms can continue to produce the herb for at least 40 years, providing a sustainable source of income for generations.
In terms of productivity, average yields for yerba mate cultivation range from about 7 to 8 tons per hectare. Nevertheless, with a commitment to implementing proper technical guidelines and best practices, yields can be significantly enhanced, reaching up to an impressive 20 tons per hectare. The market price for yerba mate is generally in the range of approximately US$0.30 to US$0.35 per kilogram, making it a valuable crop for farmers engaged in its production.
The consumption of yerba mate is particularly ingrained in the cultural fabric of southern Brazil, with the state of Paraná standing out as the leader in production volume. Meanwhile, the state of Rio Grande do Sul has distinguished itself through its extensive planted areas and progressive technological advancements in yerba mate cultivation.
This particular herb’s versatility and wide-ranging applications have also catalyzed growth in both domestic and international markets. As consumer preferences evolve, yerba mate has found its way into an expanding array of products, including cosmetics, pharmaceuticals, paints, resins, cleaning products, and a variety of culinary items such as beers, soft drinks, and sweets. This diversification of use has contributed significantly to the surging demand for yerba mate, positioning Brazil not just as a leader in production but also as a key player in the ever-growing global market for this unique and culturally significant herb.
Chimarrão 10 Commandments
You can enjoy chimarrão alone, with a friend, or in a group. When participating in traditional yerba mate circles, it’s important to adhere to the Ten commandments.
- Never ask to add sugar to the Mate: The real mate is strong and bitter.
- Don’t ever say that drinking Mate is unsanitary: Many might find it strange because, traditionally, it gets passed around from mouth to mouth. Well, they say ” If you are disgusted by everyone and sharing is not your thing you better grab yourself a soda”
- Never complain about the Mate being too hot: If nobody is complaining about it, then it means that it is perfectly bearable or you can move to Paraguay and drink terere.
- Never leave your Mate half-full: Traditionally, it is disrespectful to not drink to the end.
- Drink it ’til it “roars”: Don’t be embarrassed to drink your Mate until it slurps. Nobody in the circle shall judge you.
- Don’t mess with the bombilla: Positioning the bombilla is an art that if not mastered might possibly ruin the whole Mate. Sometimes, clogging can occur because of the type of Mate or the bombilla. But never EVER attempt to fix it yourself! Let the Matero have a look at it. By the way, the Matero is responsible for preparing the chimarrão.
- The order in which the Mate gets passed shall never be altered: Don’t ever change the order in which the Mate gets passed around. The Mate should always be passed on with the right hand. Passing your Mate with your left hand means a lack of respect for your fellow drinker.
- Don’t delay passing the Chimarrão around: A Mate circle is a social event and an ideal place to exchange ideas. But Keeping the Mate too long in your hands is a lack of respect for the others who are also waiting their turn.
- Don’t condemn the host for drinking the first round: The first round of Mate is always the most bitter and he who drinks it is actually doing you a favor.
- Never say that Mate causes throat cancer: Nobody gathers around a Mate circle to hear that they will get cancer, so it’s best not to talk about it.
Embrace these practices to fully enjoy the rich tradition of mate!
Bottom Line
The delightful tradition of drinking yerba mate, first embraced by Spanish colonists from the indigenous peoples of southern South America, has evolved into a vibrant social ritual. The art of enjoying chimarrão fosters connections through engaging conversation circles.
Beyond its social charm, yerba mate offers a wealth of health benefits, enhancing overall well-being. Each round of chimarrão passed from hand to hand encapsulates the rich history, culture, and spirit of the southern communities. These circles of chimarrão epitomize joy, camaraderie, and warmth, embodying a true spirit of hospitality.
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