Very good poin with the gourds. I prefer the clay gourds. This clay style are popular in Chile. They are easy to clean, dry and are ever last unless you drop and crack. Palo santo is really good. I love the flavour and the sweet smell. It is healthy too.
I just have to say that the Cuias (gourds) from Rio Grande Do Sul in Brazil are much more beautiful than these Uruguaian and Argentinian gourds. They look much more nice.
ensigndan That's what I was thinking... Gourds are plant matter, so they can absorb and hold moisture...hence the mold. If you bleach them, I would think some of the bleach would remain...
Very good poin with the gourds. I prefer the clay gourds. This clay style are popular in Chile. They are easy to clean, dry and are ever last unless you drop and crack.
Palo santo is really good. I love the flavour and the sweet smell. It is healthy too.
You can also drink it with cold water combined with some medicinal leaves or just cold water, and thats called TERERE ( paraguay ARGENTINA uruguay)
Silvana R.R. Quiñonez yes, he made a video about that too...
What cup do u recommend?
And where is the video part 1 of this topic?
I just have to say that the Cuias (gourds) from Rio Grande Do Sul in Brazil are much more beautiful than these Uruguaian and Argentinian gourds. They look much more nice.
noooo! never bleach your gourds!!!!! just use boiling water.
ensigndan That's what I was thinking...
Gourds are plant matter, so they can absorb and hold moisture...hence the mold.
If you bleach them, I would think some of the bleach would remain...