body and can be a very low-calorie, non-alcoholic beverage. Additionally, it is an important ritual signifying trust and communion. Many people drink with added herbs, both medicinal and refreshing. In northeastern Argentina it is commonly prepared either with water, medicinal herbs and ice cubes (called (tereré prepared with water)) or citrus, as in south-western Brazil, with fruit juices like lemon, lime, orange, or pineapple. This practice varies depending on the region, for example, in the Formosa Province (Argentina), as well in the majority of Paraguay, it is normally prepared with medicinal herbs. In Southern Paraguay it is often prepared with citrus juice. Mixing fruit juices with is commonly called (tereré with juice)—in northeastern Argentina—or (Russian tereré)—more common in Paraguay—because this practice is more common with Slavic immigrants in the northeast of Argentina and southern Paraguay. are containers that can be made from animal horns, commonly made from cattle horns, stainless steel, wood, (a kind of cucurbit native from South America), or silver. Metal are often covered with leather. New or those not used for some time need to be wet before use, because the lower part is usually capped with a round piece of wood, which expands and prevents leaks after being filled with water. A is a metal straw with a filter at one end that is placed into the .} Water is added to the and sucked through the producing a clear, green liquid. Preparation Most preparations of begin by filling a 2/3 to 3/4 full of yerba mate. Then, ice cubes are added to water and usually stored in a vacuum flask. If herbs or juice are part of the preparation, they are added to the water at this point. When consuming, the water is poured over the held in the and extracted from the with the . The liquid is refilled as desired. Local customs In Argentina, is usually prepared with citrus juice and its consumption is increasing throughout the country, especially during the summer months, especially among younger millennials. is part of the diet of native peoples of Argentina, such as the Qom people, who consume it within their diet based on stews and or . An investigation revealed that more than 90 percent of the Qom consume frequently throughout the day. Due to the hot climate, is popular throughout the Central-West and Northern region of Brazil and is often prepared with a variety of