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Paan, a delightful concoction, serves as a tantalising mouth sweetener, a refreshing palate cleanser, a soothing digestive aid, and a cherished symbol of hospitality. Indulging in the delectable delight of paan, a cherished culinary gem, has become a widespread gastronomic phenomenon across the enchanting Southeast Asian region. From the vibrant lands of India to the captivating realms of Thailand, and from the enchanting islands of the Philippines to the captivating landscapes of Vietnam, the popularity of this exquisite Indian delicacy knows no bounds. However, this particular culinary delight cannot be classified strictly as a conventional food item, despite its consumption.
Paan is a splendid traditional preparation that showcases the art of wrapping a betel leaf around a harmonious blend of areca nut, tobacco, and an array of exquisite ingredients. This delightful delicacy is often savoured as a palate cleanser or a post-dining digestive companion Its distinctive flavour profile is widely celebrated for its invigorating and revitalising properties. Often savoured through the act of chewing, it allows one to fully indulge in its captivating essence. With its rich cultural and social connotations deeply rooted in various regions of India, this delectable delight holds immense significance and is frequently presented as a gesture of hospitality.
A regal symbol within the vibrant tapestry of Indian culture, its illustrious history traces back over 2,500 years, a testament to its enduring allure. The cherished tradition of savouring this exquisite treat through the art of chewing has captivated palates for generations. In the culinary realm of North India, one encounters the esteemed presence of a proficient paan maker, who is commonly referred to as a paanwala or paan walah. In different parts of India, these people are referred to by different names. No matter what you name them, you will usually find paan vendors on street corners selling their wares and providing tips on how to best enjoy paan. Candies, raisins, mukhwas, cardamom, saffron, toasted coconut, Areca nut, slaked lime paste, and even edible silver leaf are just some of the contents on the shop.
People gather at the paanwallah's (a vendor of paan) cart to chat and share gilauri (prepared paan triangles), just like they would at a coffee shop. A wooden table and steel canisters of paan condiments are staples of these rickety, colourful huts with tarpaulin roofs. Hanging from the ceiling like banners are sachets of gum and fresh mints.
As soon as an order is placed, the vendor's hands begin a frantic flurry over his wares, pulling out a heart-shaped, emerald-colored paan (the word refers to both the leaf and the preparation made with it) from under a wet muslin cloth, smeared with slaked lime and the astringent, chocolate-brown herb kattha. A beautifully crafted paan is a thing of beauty. Special paan folding techniques were used in ancient India, and certain Paan enthusiasts still use them now. The most common form is the triangle-shaped gilouri, which is maintained by first folding the paan into the proper shape and then putting a clove (to act as a pin) inside the fold. After the paan’s have been prepared, they are placed in a Khaas Daan, a unique covered dish. When the flavours of paan have been fully appreciated, some people choose to consume it, while others prefer to spit it out (into a special spittoon).
Tambul, tamalapaku, nagavalli, nagarbel, vettile, and so forth are the different names it has. The aromatic paan has strong cultural roots in the subcontinent and goes by a variety of names in various Indian languages. The spicy and peppery flavour of paan makes it a popular after-meal snack for millions of Indians.
As ancient texts unveil the betel leaf’s symbolic significance, the mystical world where each part of this remarkable leaf embodies a Hindu deity. At the forefront, the graceful presence of Lakshmi, the goddess of prosperity, emanates divine energy. Along the edges, the enigmatic essence of Shiva, the supreme deity, weaves its ethereal charm. However, tread cautiously, for nestled within the stalk lies Yama, the formidable Lord of Death, a part to be respectfully avoided. Unveil the secrets of this sacred leaf and immerse yourself in its profound wisdom.
Wedding guests or teachers may be given paan as a token of appreciation and good luck. In addition, it has widespread application in alternative medicine. A betel nut and a penny are presented to priests on a betel leaf as a token of respect. Marriage invitations in the northeastern Indian state of Assam typically include a packet of paan and a bag of betel nuts. In the enchanting land of West Bengal, a captivating tradition unfolds as brides gracefully make their entrance into the sacred marriage venue. Adorned with an air of mystery and allure, these radiant brides delicately veil their visages with the vibrant green hues of betel leaves. Like a tantalising appetiser, this age-old custom sets the stage for a feast of cultural significance and matrimonial bliss.
In an engaging talk to Sadaf Hussian, the renowned author of Daastan-E-Dastarkhan, he confesses that he doesn't like eating paan, not because of its taste but because of the proper etiquette to consume it. Indeed, paan is incredibly significant. Sadaf is correct in saying, "paan khane ka ek salika hota hai." He also talks about the paan and how it gracefully transcends cultural boundaries. He describes the paan his grandma enjoys. He relates a story about how his nanaji once told him that not giving paan to guests is the same as inviting them to a house full of skeletons. The significance of paan and hospitality is thus demonstrated. References to paan can be found in the Skanda Purana, a collection of ancient Hindu holy literature that dates back to the sixth century. One of the many celestial objects found during Samudra Manthan, when the ocean was churned by Gods and Demons in pursuit of Amrit, the nectar of immortality, was the betel leaf. According to Sadaf, the sacred leaf's prominence in religious rituals may be traced back to its mention in ancient texts such as the Mahabharata, the Bhagavata Purana, and the Vishnu Purana.
Ibn Battuta wrote one of the earliest accounts by western authors of the practise of consuming betel nuts. The following is his account of this method: Betel comes from a tree that is grown much like a vineyard. Betel plants are cultivated for their leaves alone; they never bear fruit. To utilise it, one first takes an areca nut, which resembles a nutmeg but is ground up into fine pellets before being placed in the mouth and chewed. After that, he takes the betel leaves, sprinkles some chalk on them, and chews the chalk together with the betel.
Sohail Hashmi a prominent food historian mentions, “In addition to being an excellent digestion aid and breath freshener, paan is sometimes presented to guests as a way to break the ice and spark conversation. The use of paan in the Kamasutra is extensively discussed. It was also used to determine who would lead an army into battle. The commander in chiefs would call a meeting, and whoever took the silver-foil-wrapped betel leaf would be in charge of the battle. Thus, the betel leaf played a pivotal role in both romantic endeavours and violent conflicts.”
Popular songs like "paan khaye saiyaan humaro" and "Khaiyeke Paan Banaras Wala" (among many more) from Bollywood films recount love encounters and intellectual talks that started over a paan. Recently, the Geographical Indication (GI) label was bestowed upon Banarasi paan, indicating that it possesses attributes that are inherently associated with its place of origin.
In several Southeast Asian countries, including Thailand, the Philippines, and Vietnam, it is common practise to chew paan. Betel stains on the teeth of ancient Filipino skulls from 3000 BC reveal that paan chewing was widespread throughout the archipelago. Slaked lime, which is the source of the red colour, combines with saliva to produce an alkaloid. According to Ayurveda, betel is an effective treatment for a wide range of health problems. It has a history of success in treating respiratory and digestive disorders. Betel leaf juice was reportedly formerly used as a treatment for ear infections. It's also good for your stomach and breath, and it freshens your mouth. Historically, women have also used it to naturally tint their lips a beautiful shade of red.
Paan has evolved from a standalone product into an indispensable component of numerous dishes and drinks. Founder and CEO of The Betel Leaf Co, Prem Raheja says, “Paan or Betel leaf has been consumed over the last many centuries post a heavy meal and the royal families used to treat their guests as a symbol of a complete meal and a desire to have a complete hospitality symbol to spend more time with their guests. But due to modernisation and adulteration, the humble leaf was pushed to the corner of the roads and lost its symbol of purity. Redefining this tradition in a hygeinic and sphosticated way we created The Betel Leaf Co with blend of sweet craving flavours like coffee and chocolate to recreate a healthy post meal dessert with a standardised product and packing to bring the tradition with modernity.
While paan is enjoyed by many people, it's important to note that the use of tobacco in paan can have negative health effects and is associated with various oral health issues. Therefore, it's advisable to consume paan without tobacco or opt for healthier alternatives.
