India Chews Paan, Not Gum Paan is a tradition of chewing the
betel leaf that is age-old and deeply rooted in India. The
heart-shaped betel-leaf, or piper betel, is preferably plucked
when it is still young and tender, as it tastes the best at that
time. One of the most important ingredient of paan is the betel
nut (which in botanical terms is not a nut, but a seed) the
fruit of the areca palm. This seed is locally known as supari,
its the most popular ingredient in a paan. Its narcotic value,
which is appreciated by all chewers of paan, is due to an
alkaloid called Arecoline which is produced when lime is added
to paan. Its stimulating effect increases with excessive
chewing. A small content of a volatile oil called betel-oil in
the leaf creates the desired spicy, aromatic and fresh taste in
the mouth. The Effects of Paan: The chemicals in paan reduce
inner restlessness and tensions in habitual paan eaters.
However, these ingredients can also cause nausea, giddiness,
perspiration and initial symptoms of poiso