chew made of betel leaf wrapped around spices and other ingredients
A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Varak.
Lots of strange-tasting stuff (including betel nut) wrapped up in a betel leaf. Red teeth and betel addiction for those who abuse. A mitha paan is sweet and usually not too toxic.
Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".
A preparation with betel leaf, betel nut, lime and spices.
Paan, pan (in many Indic languages, हिनà¥à¤¦à¥€ : पान ), or beeda (in Tamil) is a type of Indian snack, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a toothpick or a clove.