Paan (from Sanskrit: पर्ण) is a preparation combining betel leaf with areca nut widely consumed throughout South Asia. Also called ‘Betel Leaf', it has a history of 5000 years as it has not only ruled the Indian food culture but also travelled to the Pacific countries. From Indian mythology to Ayurveda, it can be found everywhere with its medicinal values.
Tambul, tamalapaku, nagavalli, nagarbel, vettile … known by different names in different Indian languages, the herby paan is deeply rooted in the subcontinental culture. Millions of Indians chew paan daily – its piquant and peppery taste make it an excellent mouth freshener or a post-meal treat.
