Maté Kurupi – Special Compound
Digestive – Antacid

Maté Kurupi Compound goes through a process in which it acquires its taste and characteristics that make it unique. Its use is indicated for those with a demanding taste who appreciate a good maté.

Maté is a medicinal tree that grows in a natural way in Paraguay and that is cultivated in the south of Brazil and in the north of Argentina; its production has not being developed in any other place in the world.

Its leaves and stems have stimulating, strengthening and diuretic properties. We detected the important presence of potassium, sodium, magnesium and manganese in its leaves and its infusions. Besides vitamins B-1, B-2, C and A, we found riboflavin, carotene, iron, calcium and proteins. The elaboration process of the Maté starts with the leaves’ harvest, which after harvesting are taken to a drier to continue with the following steps: Preparation, the leaves are submitted to the direct action of fire for a few seconds to stop enzyme processes and to keep their green color; Drying, the leaves go through a tube with hot air to take them away all the percentage of humidity they can without toasting them; Cutting, is a process in which the leaves are crushed and cut in wide parts to make the transportation and stationing easier; Stationing, the newly dried and cut herb is now ready to start the stationing process, during it the herb acquires the taste, smell and color of a good herb, this process last approximately twelve months. After this period the Maté is ready to be used, but after it has to go through the process of Final Grinding, during which the leaves are separated from their stems and other herbs can be added to obtain a compound Maté and to finally pack it.

Presentations:

500 grams of compound Maté with herbs.

There are two ways of preparation and are the following:

Tereré: it is the most common form in Paraguay, you put the maté at the half of a glass of tereré (known in Paraguay as a “guampa”), then, you put the “bombilla”, that is a small tube for drinking Mate or tereré. You serve this drink with cold water. Besides the fact of being a fresh drink, this is a daily ritual among all Paraguayans.

Mate: it is most common in the south of Brazil, Argentina and Uruguay.

Its preparation is alike the tereré, the differences are that the water used for Mate is hot water and the container (guampa) is made with a small pumpkin.