pfs1002 BANARAS -ingredients paan

ingrediënts pan

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ingrediënts of paan (pan)
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1. Paan, also spelt pan, also called betel quid, an Indian after-dinner treat that consists of a betel leaf (Piper betle) filled with chopped betel (areca) nut (Areca catechu) and slaked lime (chuna; calcium hydroxide), to which assorted other ingredients, including red katha paste (made from the khair tree [Acacia catechu]), may be added. Paan is served folded into a triangle or rolled, and it is spat out or swallowed after being chewed. It dates to ancient times and originated in India before becoming popular in other Asian countries. Although it is sometimes used as a palate cleanser and digestive aid, paan often acts as a caffeinelike stimulant and is addictive. It can result in tooth and gum decay, and the areca nut has been linked to certain cancers.
www.britannica.com

2. ingrediënts betel

slaked (=change the chemical nature by adding water)lime, catechu, betel nut and betel leaves. The leave can be preserved for 8 months and gains in price every day until it sells for about a rupee each in Oktober and November. Thousands of shops.

Muksho Shodhan: purify the mouth after a meal. Also a symbol for making friendship it means you will respect each other when you accept it. Tambul= de Sanskrit name.
Offergave is zonder tabak en spice.
zie ook het boek van Kubernath Sukul blz.319

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