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Chukum
Chukum
Yuc., Mexico
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Chukum
Yuc., Mexico
Preparation
For the preparation of chukum mortar the following steps must be followed:
1. Select a tree, preferably a mature specimen with white wood. The bark is removed from the main trunk and cut into small pieces whichare placed in buckets. These are added to a 200-liter barrel in a proportion of two buckets of chukum bark to three and a half buckets of water, and boiled for around two hours.
2. During the cooking process, the mixture should be brought to the boil twice. The first time, after about an hour and a half, the froth must be removed. It should then be allowed to boil again in the following half hour. As the mixture is heated, the water takes on a reddish color from the chukum bark. The water must be stirred to prevent the bark accumulating at the bottom. Once it has boiled, the bark is removed and the water is ready to be used in preparing the chukum render.
3. Once the cooking process is complete, the chukum water is poured into another barrel to allow it to cool to ambient temperature. It is best to use the water the same day or within 24 hours, because it ferments and the reddish color changes to dark brown. To preserve it for later use it must be stored in sealed containers.
Chukum tree with removed bark
Cutting chukum bark
Chukum’s preparation
© Salvador Reyes Rios
The swimming pool of Hacienda Temozón Sur (1996)
© Fomento Cultural Banamex
For the preparation of chukum mortar the following steps must be followed:
1. Select a tree, preferably a mature specimen with white wood. The bark is removed from the main trunk and cut into small pieces whichare placed in buckets. These are added to a 200-liter barrel in a proportion of two buckets of chukum bark to three and a half buckets of water, and boiled for around two hours.
2. During the cooking process, the mixture should be brought to the boil twice. The first time, after about an hour and a half, the froth must be removed. It should then be allowed to boil again in the following half hour. As the mixture is heated, the water takes on a reddish color from the chukum bark. The water must be stirred to prevent the bark accumulating at the bottom. Once it has boiled, the bark is removed and the water is ready to be used in preparing the chukum render.
3. Once the cooking process is complete, the chukum water is poured into another barrel to allow it to cool to ambient temperature. It is best to use the water the same day or within 24 hours, because it ferments and the reddish color changes to dark brown. To preserve it for later use it must be stored in sealed containers.
Chukum tree with removed bark
Cutting chukum bark
Chukum’s preparation
© Salvador Reyes Rios
The swimming pool of Hacienda Temozón Sur (1996)
© Fomento Cultural Banamex
Product Spec Sheet
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