The Word Mate / The Gourd
The word " maté " derives from the Quechuas and ancient southamerican civilization.
Their native language is called quichua and today is still spoken in Paraguay and Northern Argentina.
The word "mati", means glass or recipient for drinking, but it has been generalized as the common name of the fruit of the gourd plant –Lagenaria vulgaris- especially the varieties
used to prepare and serve the infusion of yerba maté ("poro" and "galleta").
So, with the later proliferation of gourds made of the most varied materials, destined to prepare this infusion the word maté began to be used to refer also to any kind of container.
Then, the word "maté" began to name the infusion itself..
According to the way this beverage is prepared, it is known as:
"Amargo" (bitter), "verde" (green) or "cimarrón": it is the maté without sugar.
"Dulce" (Sweet): prepared with sugar.
"Tereré": bitter maté brewed with cold water.
"Cocido" (cooked) or "Yerbeao": prepared like tea.
I will refer mainly to the brewed maté (bitter or sweet), daily inseparable
companion of our people, official breakfast drink in the Military, Hospitals, Schools
and for the large populations of Argentina, Brazil, Paraguay,
Uruguay, Chile, Bolivia and Peru a basic nutritional tea, substitute of coffee and
in some places specially among low income inahabitants from northern Argentina, because
of its high nutritional properties,
a fundamental food source due its low cost.
Your Texas Chamigo.