Thursday, July 30, 2015
Pakistani Paan - पान - Betel leaf - tepak sirih (4K Ultra HD)
Pakistani Paan - पान - Betel leaf - tepak sirih (4K Ultra HD)
 | Paan is a preparation combining betel leaf with areca nut and sometimes also with tobacco.[5][6] It is chewed for its stimulant and psychoactive effects. After chewing it is either spat out or swallowed. Paan has many variations. Slaked lime (chunnam) paste is commonly added to bind the leaves. Some South Asian preparations include katha paste or mukhwas to freshen the breath. The origin and diffusion of paan (betel chewing) remains a somewhat unresolved issue since there is little equivocal evidence to support the very early dates often quoted, though botanical evidence strongly suggests that the areca palm was not native to South Asia Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from India 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." Since the introduction of tobacco from the Western Hemisphere to the Eastern Hemisphere, it has been an optional addition to paan. Pakistani Kitchen (C) 2015 |
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