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An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts. It is a tradition in South India and nearby regions to give two Betel leaves, areca nut (pieces or whole) and Coconut to the guests (both male and female) at any auspicious occasion.
Banaras Pan (Betel Leaf) is an important traditional crop variety of Betel leaf (Piper betle) cultivated in the Indian state of Uttar Pradesh. [ 2 ] [ 3 ] It is mainly cultivated in the Varanasi , Jaunpur , Chandauli , Ballia , Ghazipur , Azamgarh , Mirzapur , and Sonbhadra districts of Uttar Pradesh.
While the practice of chewing Betel leaf existed even before the common era, with attested references from at least the 3rd century CE, the ingredient mix (paan/ betel quid) it was chewed with changed over time. [10] Areca nut, Calcium hydroxide and catechu were the historic ingredients, as referenced in texts from 9th century CE. Tobacco ...
In India (the largest consumer of areca nut) and the rest of the Indian subcontinent, the preparation of nut with or without betel leaf is commonly referred to as paan. It is available practically everywhere and is sold in ready-to-chew pouches called pan masala or supari , which is the dried form of the areca nut, as a mixture of many flavours ...
Paan dan (case to store Paan) in shape of peacock.Originating from Cambodia during the Longvek era (17th or 18th century) "Paan" in Indo-Aryan languages is a combination of betel leaf with areca nut which is widely consumed throughout South Asia [2] and Taiwan. [3] "
Common names in English include areca palm, areca nut palm, betel palm, betel nut palm, Indian nut, Pinang palm and catechu. [1] This palm is commonly called the betel tree because its fruit, the areca nut , which are often chewed along with the betel leaf , a leaf from a vine of the family Piperaceae .
Areca nut are kept on top of the sheaf of betel leaves and offered to the elders for their blessings and during wedding ceremonies. [1] Mysore betel leaves are said to differ from other betel leaves because of their smooth texture and hot taste. They are protected by the government of India. [2] [3] Mysore Betel leaves being used to make paan
Before a betel chew, the betel nut is boiled, sliced and dried. [1] A popular method is to cut the betel nut into four smaller sections before solar drying, since betel nut can be very strong. After the betel nuts have dried, they are normally laced on a string (usually as long as 50 cm) and hung around the house to use as needed; this is a ...