Betel leaves

Piper betle

leaf

A glossy leaf with a peppery, minty taste, chewed folded around a mixture (paan) in India and Southeast Asia, and sometimes fried as fritters.

Origin

South and Southeast Asia

Season (United States)

all year round

Preparation

The leaf alone is chewed with no known danger; with areca nut, often slipped inside, paan becomes a recognized carcinogen.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Sweet after-meal paan, with coconut and spices, is sold on every street corner in India.