In this article we will discuss about:- 1. Origin of Betel Leaf 2. Cultivation of Betel Leaf 3. Compounds 4. Chewing 5. Medicinal Properties 6. Varieties 7. Consumption.
Origin of Betel Leaf:
The Betel (Piper betel) is the leaf of a vine belonging to the Piperaceae family, which includes pepper and Kava. It is valued both as a mild stimulant and for its medicinal properties. The betel plant is an evergreen and perennial creeper, with glossy heart-shaped leaves and white catkin. The Betel plant originated from South (India and Sri Lanka) and South East Asia.
The betel leaf is known as paan in Urdu/Hindi, and Taambuuland Nagavalli in Sanskrit. Some of the names in the regions in which it is consumed are – Vetrilai (Tamil), Tamalapaku (Telugu), idyache pan (Marathi), veeleya/vilya (Kannada).
Cultivation of Betel Leaf:
The betel leaf is cultivated in most of South and Southeast Asia. Since it is a creeper, it needs a compatible tree or a long pole for support.
Paan cultivation is a special type of agriculture. High land and special fertile soil are best for betel. Waterlogged, saline and alkali soils are unsuitable for its cultivation. Farmers who are called barui prepare garden for this. Paan garden is called barouj. Barouj is fenced with bamboo sticks and coconut leaves and on top it is also covered by paddy leaves. The land is dug well and laid out into furrows of 10-15 m length, 75 cm width and 75 cm depth.
Oil cakes, cow dung, rotten farmyard manure and leaves are thoroughly incorporated with the topsoil of the furrows and wood ash. The creeper cuttings are planted after proper dressing in the months of May and June, at the beginning of the monsoon season. The plants are neatly arranged in parallel rows about two feet apart, and the saplings are twined around upright sticks of split bamboo and reeds.
Proper shade and irrigation are essential for the successful cultivation of this crop. The plants are regularly watered in the hot months. The leaves of the plant become ready for plucking after one year of planting and the production of the barouj lasts for several years from the date of planting. Betel needs constantly moist soil, but there should not be excessive moisture.
Hence, frequent light irrigations are given. The quantity of irrigation water should be such that the standing water should not remain for more than half an hour in the bed. If water logging by heavy rains or excess irrigation occurs, drainage should be arranged immediately. The best time for irrigation is morning or evening.
Dried leaves and wood ash are applied to the furrows at fortnightly intervals and cow dung slurry is sprinkled. Application of different kinds of leaves at monthly intervals is found advantageous for the growth of the betel.
In about 3-6 months’ time, vines grow to a height 150-180 cm. At this stage branching is noticed in the vines. Leaves are removed along with the petiole with the right thumb. Once harvesting is commenced, it is continued almost every day or week. The interval of harvesting varies from 15 days to about a month till the next lowering of vines. After each harvest, manuring has to be done.
There are various types of leaves, the most popular being – Calcutta, Banarasi, Magahi, etc. In South Asia Dinajpur, Rangpur, Chittagong, Faridpur, Jessore, Narayanganj, Barisal and Sylhet are the areas producing most betel. The harvested leaves are used both for domestic consumption and for export to Middle East, to European countries, USA, UK, Pakistan, and Myanmar. Paan is one of the major economic sources of rural Bangladesh.
The best Betel leaf is the “Magadhi” variety (literally from the Magadha region) grown near Patna in Bihar, India. In Kerala, the famous variety of betel leaf is from Venmony near Chengannur and it is called “Venmony Vettila”. Betel leaf cultivated in Tirur, Kerala is also of fine quality. Betel leaves exported from Tirur are famous in Pakistan as “Tirur Pan”.
Compounds found in Betel Leaf:
The active ingredients of betel oil, which is obtained from the leaves, are primarily a class of allylbenzene compounds. Though particular emphasis has been placed on chavibetol (betel-phenol; 3-hydroxy-4-methoxyallylbenzene), it also contains chavicol (p-allyl-phenol; 4-allyl-phenol), estragole (p-allyl-anisole; 4-methoxy-allylbenzene), eugenol (allylguaiacol; 4-hydroxy-3-methoxy-allylbenzene; 2-methoxy-4-allyl-phenol), methyl eugenol (eugenol methyl ether; 3, 4-dimethoxy-allylbenzene), and hydroxycatechol (2, 4-dihydroxy-allylbenzene).
Several terpenes and terpenoids are present in the betel oil as well. There are two monoterpenes, p-cymene and terpinene, and two monoterpenoids, eucalyptol and carvacrol. Additionally, there are two sesquiterpenes, cadinene and caryophyllene.
Chewing Betel Leaf:
Chewing display of the items usually included in a chewing session. The leaves are folded in different ways according to the country and have mostly some Calcium hydroxide daubed inside. Slices of the dry areca nut are on the upper left hand and slices of the tender areca nut on the upper right. The pouch on the lower right contains tobacco, a relatively recent introduction.
There is archaeological evidence that the betel leaves are chewed along with the areca nut since very ancient times. It is not known, however, when these two different stimulants substances were put together for the first time. In most countries the mixture of both has a ceremonial and highly symbolical value.
In India, Burma, Nepal, Sri Lanka and other parts of South Asia, as well as Southeast Asia, the leaves are chewed together in a wrapped package along with the areca nut (which, by association, is often inaccurately called the “betel nut”) and mineral slaked lime (calcium hydroxide). Catechu, called “Kattha” in Hindi, and their flavoring substances and spices might be added.
The lime acts to keep the active ingredient in its freebase or alkaline form, thus enabling it to enter the bloodstream via sublingual absorption. The areca nut contains the alkaloid arecoline, which promotes salivation (the saliva is stained red), and is itself a stimulant. This combination, known as a “betel quid”, has been used for several thousand years. Tobacco is sometimes added.
Betel leaves are used as a stimulant, an antiseptic and a breath-freshener Paan. In India, the betel and areca play an important role in Indian culture, especially among Hindus. Many traditional ceremonies governing the lives of Hindus use betel and areca. For example to pay money to the priest, they keep money in the betel leaves and place it beside the priest.
The betel and areca also play an important role in Vietnamese culture. In Vietnamese there is a saying that “the betel begins the conversation”, referring to the practice of people chewing betel in formal occasions or “to break the ice” in awkward situational conversations. The betel leaves and areca nuts are used ceremonially in traditional Vietnamese weddings.
Based on a folk tale about the origins of these plants, the groom traditionally offer the bride’s parents betel leaves and areca nuts (among other things) in exchange for the bride. The betel and areca nut are praised as an ideal combination to the point that have become important symbols of the ideal married couple bound together in love. Therefore in Vietnamese the phrase “matters of betel and areca” is synonymous with marriage.
The high rate of oral cancer in India is thought to be due to the chewing of betel preparations, though it is unclear whether this can be attributed to the betel leaf, the areca nut, or to the tobacco which is added to some betel preparations. There is an association between the chewing of betel preparations and oral and esophageal squamous cell carcinoma.
It is also unclear whether similar health risks exist with traditional recipes as those that are associated with modern betel mixtures. The addition of tobacco leaf (the most harmful and addictive component) to the chewing mixture is a relatively recent one, introduced during colonial times a mere few centuries ago.
Paan:
Paan, from the word pan in Urdu and Hindi is a South and South East Asian tradition which consists of chewing Betel leaf (Piper betel) combined with the areca nut. There are many regional variations.
Paan is chewed as a palate cleanser and a breath freshener. It is also commonly offered to guests and visitors as a sign of hospitality and as “ice breaker” to start conversation. It also has a symbolic value at ceremonies and cultural events in South and Southeast Asia. Paan makers may use mukhwas or tobacco as an ingredient in their paan fillings. Although most types of paan contain areca nuts as a filling, some do not. Other types include what is called sweet paan, where sugar, candied fruit and fennel seeds are used.
“Areca Nut” is often mistakenly translated in the English language as “Betel nut”, a misnomer, for the betel vine has no nuts. This name originated with the fact that the betel leaf is chewed along with the areca nut, the seed of the tropical palm Areca catechu. Supari or adakka is the term for the nut in many Indie languages.
Although “paan” is generally used to refer to the leaves of the betel vine, the common use of this word refers mostly to the chewing mixture wrapped in the leaves.
Culture:
Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from South Asia to the Pacific. Ibn Battuta describes this practice as follows – “The betel is a tree which is cultivated in the same manner as the grape-vine; … The betel has no fruit and is grown only for the sake of its leaves … The manner of its use is that before eating it one takes areca nut; this is like a nutmeg but is broken up until it is reduced to small pellets, and one places these in his mouth and chews them. Then he takes the leaves of betel, puts a little chalk on them, and masticates them along with the betel.”
It constitutes an important and popular cultural activity in many Asian and Oceanic countries, including Myanmar, Cambodia, the Solomon Islands, Thailand, Philippines, Laos, and Vietnam. It is not known how and when the areca nut and the betel leaf were married together as one drug. Archaeological evidence from Thailand, Indonesia and the Philippines suggests that they have been used in tandem for four thousand years or more.
Paan is a ubiquitous sight in many parts of South and Southeast Asia, It is known as beeda (in Tamil), sireh (in Bahasa Melayu) and Pan Dan (in Urdu). In urban areas, chewing paan is generally considered a nuisance because some chewers spit the paan out in public areas. The red stain generated by the combination of ingredients when chewed are known to make a colorful stain on the ground.
This is becoming an unwanted eyesore in Indian cities like Mumbai, although most see it as an integral part to Indian culture. This is also common in some of the Persian Gulf countries like the UAE and Qatar, where many Asians live. Recently, the Dubai government has banned the import and sale of Paan and the like.
According to traditional Ayurvedic medicine, chewing areca nut and betel leaf is a good remedy against bad breath (halitosis). However, as we know, chewing this mixture can possibly lead to oral cancer.
Medicinal Properties of Betel Leaf:
In India, betel is used to cast out (cure) worms. And according to traditional Ayurvedic medicine, chewing areca nut and betel leaf is a good remedy against bad breath (halitosis). They are also said to have aphrodisiac properties.
In Malaysia they are used to treat headaches, arthritis and joint pain. In the Philippines, Thailand, Indonesia and China they are used to relieve toothache. In the Philippines, they are used specifically as a stimulant. In Indonesia they are drunk as an infusion and used as an antibiotic. They are also used in an infusion to cure indigestion, as a topical cure for constipation, as a decongestant and as an aid to lactation.
A related plant P. sarmentosum, which is used in cooking, is sometimes called “wild betel leaf”.
Varieties of Betel Leaf:
Paan is available in many different forms and flavours.
The most commonly found include:
i. Tobacco (Tambaku Paan) – Betel leaf filled with powdered tobacco with spices.
ii. Betel Nut (Paan Supari, Paan Masala or Sada Paan) – Betel leaf filled with a mixture consisting of a coarsely ground or chopped betel nuts and other spices.
iii. “Sweet” (Meetha Paan) – Betel leaf with neither tobacco nor areca nuts. The filling is made up primarily of coconut, fruit preserves, and various spices. It is also often served with a maraschino cherry.
iv. “Trento” (Olarno Paan) – It is said that it tastes like betel but has a minty after taste. Eaten along with fresh potatoes, it is served in most Indian restaurants.
There are a variety of betel leaves grown in different parts of India and Bangladesh; the method of preparation also differs from region to region. The delicately flavoured paan from Bengal is known as Desi Mahoba. Maghai and Jagannath are the main paans of Benaras. Paan prepared from small and fragile leaves from south India is known as Chigrlayele. The thicker black paan leaves, the ambadi and Kariyele, are more popular and are chewed with tobacco.
Consumption of Betel Leaf across the World:
i. Bangladesh:
In Bangladesh paan is chewed all over the country by all classes of people. Paan is offered to the guests and festivals irrespective of all religion. A mixture called Dhakai pan khili is famous in Bangladesh and the subcontinent. The sweet pan of the Khasia tribe is famous for its special quality. Paan is also used in Hindu puja and wedding festival and to visit relatives. It has become a rituals and tradition and culture of Bangladesh society. Adult women gathered with pandani along with friends and relatives in leisure time.
ii. India:
In the Indian Subcontinent the chewing of betel and areca nut dates back to the pre-Vedic Harappan Empire Formerly in India and Sri Lanka it was a custom of the royalty to chew Arecanut and betel leaf. Kings had special attendants carrying a box with the ingredients for a good chewing session. There was also a custom to chew Areca nut and betel leaf among lovers because of its breath-freshening and relaxant properties.
Hence there was a sexual symbolism attached to the chewing of the nut and the leaf. The areca nut represented the male and the betel leaf the female principle. Considered an auspicious ingredient in Hinduism, the Areca nut is still used along with betel leaf in religious ceremonies and also while honoring individuals in most of Southern Asia.
The skilled paan maker is known in North India as a paanwala. Many people believe that their paanwala is the best, considering it an art that takes practice and expert touch.
Paan eating was taken to its zenith of cultural refinement in the pre-partition era in North India, mainly Lucknow, where paan eating became an elaborate cultural custom, and was seen as a ritual of the utmost sophistication. The traditional way of paan making, storing and serving is interesting. The leaves are stored wrapped in a moist, red colored cloth called ‘shaal-baaf’, inside a metal casket called ‘Paan Daani’. The Paan Daani has several lidded compartments, each for storing a different filling or spice.
To serve, a leaf is removed from the wrapping cloth, de- veined, and kattha and lime paste is generously applied on its surface. This is topped with tiny pieces of betel nuts, cardamom saffron, (un)/roasted coconut pieces/powder, cloves, tobacco etc., according to the eater’s personal preferences. The leaf is then folded in a special manner into a triangle, called ‘Gilouree’ and is ready to be eaten. On special occasions, the gilouree is wrapped in delicate silver leaf (vark).
To serve, a silver pin is inserted to prevent the gilouree from unfolding, and placed inside a domed casket called ‘Khaas-daan’. Alternatively, the gilouree is sometimes held together by a paper or foil folded into a funnel with the gilouree’s pointed end inserted inside it. Voracious paan eaters do not swallow; instead, they chew it, enjoying its flavours, and then spit it into a spittoon.
It is interesting to note that paan made it into Bollywood in the 1970s. In the Bollywood movie “Don” starring Amitabh Bachchan there is a song about paan.
iii. Philippines:
Paan has been part of the culture in the Philippines. Known main as tempak sirih in Bahasa Melayu, it is also commonly and simply referred to as nga-nga in the Tagalog dialect. Nga-nga literally means “to chew/gnaw”. Nowadays, it is mostly popular with the older populations.
iv. Myanmar:
Kun-ya is the word for paan in Myanmar, formerly Burma, and has very long tradition. Both men and women loved it and every household, right up to the 1960s, used to have a special lacqurware box for paan called kun-it which would be offered to an visitor together with cheroots to smoke and green tea to drink. The leaves are kept inside the bottom of the box which looks rather like a small hat box but with a top tray for small tins, silver in well-to-do homes, of various other ingredients such as the betel nuts, slaked lime, cutch, aniseed and a nut cutter.
The seet form (acho) is popular with the young but grownups tend to prefer it with cardamom, cloves and tobacco. Spittoons therefore are still ubiquitous, and signs saying “No paan-spitting” are commonplace as it makes a messy red sludge on floors and walls; many people display betel-stained teeth from the habit. Paan stalls and kiosks used to be run mainly by people of Indian origin in towns and cities. Smokers who want to kick the habit would also use betel nut to wean themselves off tobacco.
Taugoo in Lower Burma is where the best areca palms are grown indicated by the popular expression “like a betel lover taken to Taungoo”. Other parts of the country contribute to the best paan according to another saying “Tada-U for the leaves, Ngamyagyi for the tobacco, Taungoo for the nuts, Sagaing for the slaked lime, Pyay for the cutch”.
Kun, hsay, lahpet (paan, tobacco and pickled tea) are deemed essential items to offer monks and elders particularly in the old days. Young maidens traditionally carry ornamental betel boxes on a stand called kundaung and gilded flowers (pandaung) in a shinbyu (no vitiation) procession. Burmese history also mentions an ancient custom of a condemned enemy asking for ‘a paan and a drink of water’ before being executed.
v. Pakistan:
The consumption of paan has been a very popular cultural tradition throughout Pakistan since the start, especially in Sindhi households. Pakistan grows a large variety of betel leaf (specifically in the coastal areas of Sindh) although paan is imported in large numbers from countries like Bangladesh, India, Sri Lanka and recently, Thailand.
The paan business is famously handled and run by Memon traders, who migrated from western India when Pakistan was created in 1947. To explain the popularity level that the paan is sold at, rough estimates show that an average Pakistani can consume up to 7-8 paans a day.
vi. Cambodia:
The chewing of the paan is part of the Khmer culture. Cultivation of Areca nut palm and betel leaves is common in rural areas of Cambodia. In the present times many young people have given up the habit in the urban areas. But most old people still keep it up. In Cambodia everyone has two to four old aunts/fathers and/or mother who chew(s).
vii. Vietnam:
In Vietnam the areca nut and the betel leaf are such important symbols of love and marriage that in Vietnamese the phrase “matters of betel and areca” is synonymous with marriage. Areca nut chewing starts the talk between the groom’s parents and the bride’s parents about the young couple’s marriage. Therefore the leaves and juices are used ceremonially in Vietnamese weddings.
The folk tale explaining the origin of this Vietnamese tradition is a good illustration of the fact that the combination of areca nut and the betel leaf is ideal to the point that they are practically inseparable, like an idealized married couple.