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 A small fernlike plant found in hot jungle regions of Sinai and widely cultivated, Mateh's long, thin brown roots contain caffiene. These roots are harvested, dry-roasted and ground. Boiling water filtered through this powder will produce a dark, rich, slightly bitter beverage that is usually sweetened with honey, sugarfir leaf, or sugar. Cream or milk may also be added, as may xochlatl. Due to its properties as a stimulant, a hot cup of mateh is enjoyed as a 'wakeup' beverage by many species able to tolerate caffiene. Mateh root also varies in taste and aroma depending on its place of origin; certain prized varieties will be more costly than a 'common' variety such as one might find in any low-priced inn.
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