In English called Mate (chimarrão in Portuguese ) infusion prepared with the leaves grass Mate (English yerba yerba mate or simply, Erva Mate in Portuguese), a plant native to South America . Following the same procedure of tea, yerba mate is dried, cut and chopped. Traditionally, this infusion is drunk hot in the preparation of compagnia.Per mate must have: a mate or
Porong, or a container made from a gourd or wood, or metal, which is used both to prepare 'infusion for drinking. When you buy a new mate must be "cured" before use, to treat the material must be filled grass, pour hot water and leave to infuse for an entire day. The following day, empty and repeat the procedure, and the same must be done for at least 4 days, preferably for a week. In this way the material is soaked by the taste of the grass and eliminate extraneous flavors, the water is thrown away each day will be red at first (colored by the material itself), and then become yellow-green (color of grass);
a bombilla , ie a kind of metal tube (or, rarely, barrel ), which on one hand, the mouth and on the side opposite a filter to prevent the leaves of yerba mate to enter in the same straw. The filter can be formed simply by a closing round and pitted;
the yerba mate can be made by post (with petiole ) or right pole (without stalk): the grass pole has a stronger flavor and more bitter since the grass has a gentler flavor pole;
a container where heating water;
a thermal container to keep hot water for the duration of mateada (ie drinking mate).
Cebar mate
Cebar mate is the typical expression that means "to prepare the material and serve" is a true ritual, led by cebador. After being filled with grass, the material is sealed by hand and then is stirred and flipped, so that the palm of the hand with which it is plugged settles the dust that must be eliminated. Then there is poured over hot water, which should never boil (usually it is heated and then stored in a container with heat) the water must be paid in the same spot, to moisten only part of the mate leaves and let dry elsewhere. At the point where you have paid the water enters the bombilla, that will never moved afterwards. The cebador drinks for the first mate, sucking up the brew with bombilla to run out and cause even the noise that makes a typical straw ends when the liquid. At this point, add more water and passes the mate to the person sitting to his left: those who receive the drink to the end and makes the cebador, adding more water and passes it to the second call, then the third ... Continue to circulate the materials for hours. The leaves are dry initially left a kind of reserve, when the first leaves are now used up, you wash the second and to continue mateada cebador bombilla can also move the new point of infusion. At the end of the yerba mate will be used throughout: it is now mate lavado ("washed mate, washed out").
In Argentina, maté drinking may be bitter or sweet, adding sugar to water or direttamente nel recipiente.
Mate cocido
Un'altra maniera di preparare il mate è detto mate cocido (cioè "mate cotto"). In questo caso la yerba mate si utilizza allo stesso modo del tè e si serve in una tazza. Per questa ragione sono in vendita bustine di yerba mate simili a quelle del tè.
Tereré
In Paraguay e nelle province del nord-est dell' Argentina si chiama tereré (parola di origine guaraní ) the material served cold. The preparation is the same as the traditional material, but is not used hot water, but cold, almost ice or some juices (eg grapefruit juice): so instead of a vacuum flask filled with hot water will be held at your fingertips a jug of water or juice, may also cooled with ice cubes. Sometimes you Please add lemon. Health effects
On Andes is known for its beneficial effects against altitude sickness, altitude sickness. The consumption of mate effects diuretics ; slightly exciting, because of its content in caffeine ; also tends to quench the appetite and make sense of satiety. Recent studies have shown that the material contains almost all vitamins necessary for the human body and can meet the daily requirement.
In contrast, the consumption of this beverage has been identified as a risk factor for cancers of the esophagus and oral cavity, where the incidence is high in ' Latin America [1] . The cause of this phenomenon is likely to be found not in the material as such, but the habit of drinking it hot.
Mate heat was inserted by IARC the list of likely carcinogenic to humans (category 2A) History
The tradition of preparing the material was learned from the colonizers English by Indians Guarani . During the period of Jesuit settlements in Province of Real Guayra (today been of Paraná , Brazil) in the sixteenth century, the English soldiers, who had the habit of tea, have taken this herb used by indigenous people, put bombilla and hot water. The natives used it with cold water, drinking and separating the leaves with the upper lip. Then this drink has become the main business of this province with the city of Asuncion in Paraguay. With the passage of time was taken as a drink of traditional gaucho and Huasi in Argentina , Paraguay , Uruguay , Chile and South Region of Brazil ) and throughout the Andes. Currently
Mate remains a very popular tea in the countries mentioned, particularly in Uruguay, where it is drunk daily by most people. In countries such as Argentina, including its capital Buenos Aires , drinking mate is a daily ritual in most families and, in some cases, even in offices where it is very common to see professionals working in front of their computer with a cup of Mate. Drinking Mate for the Argentines is a "ritual" is so widespread as to Italians drink a good cup of coffee or tea for the English, in Argentina and the Mate is offered to guests.
linked to the phenomenon of Italian emigration to Argentina, the consumption of Mate in Italy had said in the last century in particular in some parts of Italy. In Valtellina, for example, was prepared as Mate Mate cocido "and supplemented with red wine and a knob of butter. Was (until the '60-'70) a common drink, but it is still used and can be purchased in traditional shops.
Porong, or a container made from a gourd or wood, or metal, which is used both to prepare 'infusion for drinking. When you buy a new mate must be "cured" before use, to treat the material must be filled grass, pour hot water and leave to infuse for an entire day. The following day, empty and repeat the procedure, and the same must be done for at least 4 days, preferably for a week. In this way the material is soaked by the taste of the grass and eliminate extraneous flavors, the water is thrown away each day will be red at first (colored by the material itself), and then become yellow-green (color of grass);
a bombilla , ie a kind of metal tube (or, rarely, barrel ), which on one hand, the mouth and on the side opposite a filter to prevent the leaves of yerba mate to enter in the same straw. The filter can be formed simply by a closing round and pitted;
the yerba mate can be made by post (with petiole ) or right pole (without stalk): the grass pole has a stronger flavor and more bitter since the grass has a gentler flavor pole;
a container where heating water;
a thermal container to keep hot water for the duration of mateada (ie drinking mate).
Cebar mate
Cebar mate is the typical expression that means "to prepare the material and serve" is a true ritual, led by cebador. After being filled with grass, the material is sealed by hand and then is stirred and flipped, so that the palm of the hand with which it is plugged settles the dust that must be eliminated. Then there is poured over hot water, which should never boil (usually it is heated and then stored in a container with heat) the water must be paid in the same spot, to moisten only part of the mate leaves and let dry elsewhere. At the point where you have paid the water enters the bombilla, that will never moved afterwards. The cebador drinks for the first mate, sucking up the brew with bombilla to run out and cause even the noise that makes a typical straw ends when the liquid. At this point, add more water and passes the mate to the person sitting to his left: those who receive the drink to the end and makes the cebador, adding more water and passes it to the second call, then the third ... Continue to circulate the materials for hours. The leaves are dry initially left a kind of reserve, when the first leaves are now used up, you wash the second and to continue mateada cebador bombilla can also move the new point of infusion. At the end of the yerba mate will be used throughout: it is now mate lavado ("washed mate, washed out").
In Argentina, maté drinking may be bitter or sweet, adding sugar to water or direttamente nel recipiente.
Mate cocido
Un'altra maniera di preparare il mate è detto mate cocido (cioè "mate cotto"). In questo caso la yerba mate si utilizza allo stesso modo del tè e si serve in una tazza. Per questa ragione sono in vendita bustine di yerba mate simili a quelle del tè.
Tereré
In Paraguay e nelle province del nord-est dell' Argentina si chiama tereré (parola di origine guaraní ) the material served cold. The preparation is the same as the traditional material, but is not used hot water, but cold, almost ice or some juices (eg grapefruit juice): so instead of a vacuum flask filled with hot water will be held at your fingertips a jug of water or juice, may also cooled with ice cubes. Sometimes you Please add lemon. Health effects
On Andes is known for its beneficial effects against altitude sickness, altitude sickness. The consumption of mate effects diuretics ; slightly exciting, because of its content in caffeine ; also tends to quench the appetite and make sense of satiety. Recent studies have shown that the material contains almost all vitamins necessary for the human body and can meet the daily requirement.
In contrast, the consumption of this beverage has been identified as a risk factor for cancers of the esophagus and oral cavity, where the incidence is high in ' Latin America [1] . The cause of this phenomenon is likely to be found not in the material as such, but the habit of drinking it hot.
Mate heat was inserted by IARC the list of likely carcinogenic to humans (category 2A) History
The tradition of preparing the material was learned from the colonizers English by Indians Guarani . During the period of Jesuit settlements in Province of Real Guayra (today been of Paraná , Brazil) in the sixteenth century, the English soldiers, who had the habit of tea, have taken this herb used by indigenous people, put bombilla and hot water. The natives used it with cold water, drinking and separating the leaves with the upper lip. Then this drink has become the main business of this province with the city of Asuncion in Paraguay. With the passage of time was taken as a drink of traditional gaucho and Huasi in Argentina , Paraguay , Uruguay , Chile and South Region of Brazil ) and throughout the Andes. Currently
Mate remains a very popular tea in the countries mentioned, particularly in Uruguay, where it is drunk daily by most people. In countries such as Argentina, including its capital Buenos Aires , drinking mate is a daily ritual in most families and, in some cases, even in offices where it is very common to see professionals working in front of their computer with a cup of Mate. Drinking Mate for the Argentines is a "ritual" is so widespread as to Italians drink a good cup of coffee or tea for the English, in Argentina and the Mate is offered to guests.
linked to the phenomenon of Italian emigration to Argentina, the consumption of Mate in Italy had said in the last century in particular in some parts of Italy. In Valtellina, for example, was prepared as Mate Mate cocido "and supplemented with red wine and a knob of butter. Was (until the '60-'70) a common drink, but it is still used and can be purchased in traditional shops.
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