Botijo

A Botijo ​​[ βotixo ] is a vessel of porous clay. It has a thick, bulbous body, whose scope can be close to the volume of the vessel, also has one or more filling openings, bocas ( mouthpieces), and one or more openings from which you can drink and depending on the region pitorro ( grommet ) or pitón ( croissants ) are called. This vessel is typical of the Spanish culture, each region produces a special kind of Botijo ​​, differentiated by color, shape or ceramics etc. from the others.

Nevertheless, the principle of Botijo ​​is always the same: The water passes through the pores of the clay outward and comes there with the Mediterranean climate typical for the dry air in contact. The water evaporates and the resulting evaporative cooling ( 2,219 kilojoules per gram of evaporated water ) ensures cooling of the vessel.

That the Botijo ​​only to be found in the Mediterranean climate, is that there exists relatively trockendes climate in summer - in contrast to other regions, with usually humid climate in this season.

Usually allowed to stand for several hours, first a new Botijo ​​before first use - with water and a dash of anise filled.

The word Botijo ​​probably comes from the Latin word buttis (bottle), and later the diminutive butticula was used.

The lexicographer Sebastian de Covarrubias defined the botija in 1611 as follows: " bulbous cup of clay, with mouthpiece and narrow neck. If the children have to howl and blow up the jaws it, it is called and make itself the botija. '"

For the Botijo ​​exist different traditional names in many villages and regions. In the south of Andalusia is the term commonly used Búcaro what comes from the Mozarabic and this from Latin loud Spanish Royal Academy. Famous here are the products of Lebrija, a city in the province of Seville. Im also located in the province of Seville Aznalcóllar the Botijo ​​pimporro is called.

• Drinking vessel
• Culture ( Spain)