Many of us are unaware about betel leaves they are in great demand in several countries of the world. Consequently, about 30-40 million leaves are exported to European countries. It simply indicates the profitability of the crop which can be further exploited.
Some amazing facts that will blow your mind are –
- In India,betel leaves are extensively cultivated in Madhya Pradesh, Tamil Nadu, West Bengal, Orissa, Maharashtra, and Uttar Pradesh.
- Betel leaves play a significant role in the national economy. Approximately 15-20 million people utilize betel leaves in India on a regular basis.
- In a period about three to six months-time, betel vines grow to a height of 150 -180 cm.
- There are several types of paan leaves Calcutta, Banarasi and Magahi is the most popular leaves. Thousands and hundreds of employees and farmers are involved both directly and indirectly in betel leaf cultivation and marketing.
- Betel leaves are also considered as an after dinner meal and a palate cleanser where some scrumptious flavors are added
- Medical properties – In India paan is used for deworming. Chewing areca nut and betel leaf is a good remedy against bad breath. Paan helps in the weakness of nerves.
- Culinary uses of betel leaves in Indian culture. In Southeast, betel leaf is a popular spice in Asian cooking. These betel leaves when prepared comes as a tasty morsel of sweet jelly-like pulp.
- One of the most common practices in India is eating paan. Paan or betel leave is actually a natural product that proves to be great digestive if used in the right way.
- Several spices like cloves, fennel seeds, ginger, black pepper, and cardamom add a splash of flavors to paan which can act as a mouth freshener.
- Paan has a cooling property its juice can cure wounds and minor burns.
Don’t hesitate to feel the aroma of each delicacy of paan flavors from ‘Mast Banarasi Paan’. Enjoy the iconic presence of exotic masalas with a passion to delight and bliss your taste buds.