Eating out right- Paan

The reference of paan is found in Shrimad Bhagavatam as Lord Krishna used to chew.

The tradition of eating paan was popularized by Queen Noorjehan, the mother of King Shahjehan who built the world famous Taj Mahal for his Queen. In olden days women used natural elements for makeup and cosmetics. Eating paan gave a beautiful natural red colour to the lips.

The betel nut (supari) and leaf has always been an integral part of the daily or ritualistic Pooja. It is also popularly used in the age old-custom of Indian eating. In Bengal, betel nut is believed to carry magical properties. It is placed under the pillow at night so that the sleeping person can see his future in dreams.

The Betel leaf, (paan) is probably the most consumed ‘digestive’ in India, with most of us still finding it unsatisfying to end a meal without a paan.

However all of us should be reminded that Indian food is holistic and has a scientific reason for being part of the daily diet.

Medicinal uses:
Betel leaves are stimulants, digestives, carminative, anti-flatulent, anti-inflammatory, anti phlegmatic and an excellent pain reliever. It is also one of the highest sources of absorbable calcium.

In Ayurvedic medicine, they are used as an aphrodisiac. This is why a betel leaf is never used for a Shiva Pooja since Lord Shiva is a supreme yogi.

In Malaysia, they are used to treat headaches, and joint pain.

In Thailand and China, the leaves are used to relieve toothache.

In Indonesia, they are drunk as an infusion and used as an antibiotic.

They are also used in an infusion to cure indigestion, as a topical cure for constipation, as a decongestant and as an aid to lactation.

Powder of betel nut is used as a constituent in some tooth powders. Other medicinal uses include the removal of tapeworms and other intestinal parasites by swallowing a few teaspoons of powdered betel nut, or by taking tablets containing the extracted alkaloids.