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Yerba mate

Drinks & liquids · Teas & infusions

Yerba mate

Dried, chopped holly leaves steeped in a gourd or brewed like tea; a caffeinated staple of Argentina, Uruguay and Paraguay.

Also called: mate, yerba, mate leaves, erva-mate, chimarrão herb

Around the world: yerba mate, yerba (es) · erva-mate (pt) · ka'a (gn)

2 recipes with it

Photo: ChimaAddicted, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

The dried, chopped leaves and stems of a South American holly, sold as a coarse greenish powder with bits of twig. It is traditionally steeped in a gourd with hot (not boiling) water and sipped through a metal filter straw (bombilla), with the cup refilled many times. It also makes cold tereré with juice or iced water. It contains caffeine.

Ilex paraguariensis

How it’s used

  • Mate in a gourd with hot water, refilled repeatedly
  • Tereré, steeped in iced water or juice
  • Brewed in a French press or bags like tea
  • Mate cocido with milk and sugar

Characteristics

Taste
Grassy, bitter and earthy; some types are smoked.
Aroma
Herbaceous, like hay or green tobacco.
Appearance
Coarse green-to-khaki powder with twigs.
When cooked
Turns very bitter with boiling water; use water around 70–80 °C.
Sold as
dried
Cooking uses
Suitable for boiling

Storage

Cool, dry and dark. Keep sealed in a dry, dark place; it absorbs moisture and smells.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains caffeine.
  • Let the water cool a little before sipping; very hot drinks can scald.

Related ingredients

Recipes with yerba mate

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