These earthenware water vessels derive their shape from the gourd, a fleshy fruit of a creeping vine that since ancient times was hollowed out and dried for use as a water container. Its black colour is achieved by rolling it in padi husks after firing.Malay pottery consists mainly of household utensils such as cooking pots, dishes, storage vessels for water and incense braziers. Traditionally, they were hand-moulded without the use of potter’s wheel. Many take their shapes from natural forms such as fruit or vegetables and are decorated with incised floral and geometric motifs.
