Tereré is like mate, but it is prepared with very cold water or citrus juice, ice, and some weeds. The most common form is mate, an infusion that is prepared in a container (also called "mate") or - if the container is of the wide-mouthed variant it is called " porongo" - into which hot water is poured, which is sucked through a bombilla. In popular culture there are three basic and widespread ways of consuming yerba mate, which go by different names: Its characteristic bitter taste, sticks and dust make it a specialty in its own right, and even the locals take strong favorites over the different varieties of yerba mate. Also known as “yerba de los Jesuitas” or “yerba del Paraguay,” this species grows wild throughout the region, filling the jungle with its characteristic aroma. It is not possible to talk about the Guarani culture without referring to the local plant whose influence reached the whole world: yerba mate. And this is how the locals live it, preserving their language means taking care of their roots and traditions. The Guaraní culture, fundamentally oral, needs its own language to survive: culture is language, and language is culture. It is not surprising to hear terms such as the fruit "Ananá", and animals such as "Yacaré", "Jaguarete" and "Carpincho". So much so that even in regions outside the Guarani zone of influence, terms coined by the aborigines centuries ago are still used. The Spanish conquistadors recount in their diaries that "The indigenous people refused to learn Spanish, the imperial rulers had to learn to speak Guarani".Įventually, the Spanish authorities gave in to this new reality and two official languages were adopted in Paraguay, the benefits of which were soon felt: Spanish was used as the official language of government, and Paraguayan Guarani is widely spoken in rural areas, where it is a key requirement for many jobs. In neighboring countries, the situation is not much different.Īnd unlike other widely spoken indigenous languages (such as Quechua, Aymara, or the Mayan languages) it is mostly spoken by non-indigenous people.įactors contributing to the preservation of the language include the geographical isolation of the area, the thick jungle and difficult terrain have helped to keep the communities intact over the years, but also the linguistic fidelity of the people who live there. Elsewhere on the continent, European colonial languages have driven indigenous languages to extinction, but Paraguayan Guarani remains one of the main languages of most of the South American country. If you ask the locals living along the Paraguay River, the idea of a noble indigenous heritage remains strong, and it can be expressed by most of the country's inhabitants in an indigenous language: Paraguayan Guarani. An aboriginal language with surprising endurance After re-emerging from territorial struggles and violent clashes, the Guaraní have left their mark and remain a vital part of the region's indigenous culture. The tribes have had a major cultural impact on the countries they inhabit, including northern Argentina. Upper-class Guarani may be business owners or strong human rights activists in their communities. However, younger generations have begun to leave their homes to move to larger cities in search of work or education. The extended family usually lives together, often up to three generations in the same house. In some cases, the crops are grown for family consumption, while in others Yerba Mate, Tea and “mandioca” (Guarani term for cassava) are grown for sale. Also expert tasters evaluate the quality from the raw material to the final product to ensure the defined standards of the same.Today, Guaraní people living in rural areas still live in simple wooden or brick houses and depend on agriculture for their livelihood. Strict quality controls are followed throughout the production process following good manufacturing practices. To obtain this performance it is important to take into account the advice to prepare a mate.ĭue to its composition it ensures a bitter and intense flavor, typical of the yerba mate Canarias. In addition, the mentioned herbs are added, which are carefully selected, based on pre-established quality standards.Īfter the drying and pre-grinding process, the Canarias yerba mate is stored in bags of 50 kg for a period of 4 to 6 months in environments with controlled temperature and humidity, to ensure a uniform product quality between the different batches.ĭue to the characteristics of its composition, this product offers the consumer a high duration of taste during its consumption. The trees grow in native forests whose microclimate favors the ideal development of the properties of the leaf. The leaves of the yerba mate trees used to make this product come from the states of Santa Catarina, Paraná and Rio Grande Do Sul in Brazil.
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