The word “betel” is derived from the Malayalam word- Vettila. Vetel- means betel and ila means leaf. The botanical name is Piper Sarmentosum. It belongs to the family of Piperaceae. The betel leaf commonly known as Paan along with betel nut or areca nut has ceremonial and symbolic value since ancient times. Betel leaf is known as Paan in Hindi, Tambula and Nagavalli in Sanskrit, Vetrilai in Tamil, Tamalapaku in Telegu, Veeleyada Yele in Kannada, Vettila in Malayalam, Naagarvel na paan in Gujarati, Wild Pepper, betel pepper, kadok etc.
Description of the plant:
Betel leaf is a native of South and South East Asia. It is grown in India, Pakistan, Bangladesh extending upto Papua New Guinea. The plant is an ever green, perennial creeper. Thus it needs a compatible tree or a long pole for support. Well drained fertile soil is conducive for cultivation of betel leaves. Water logging or saline and alkaline soil is unsuitable for its growth. Dried leaves and wood ash are used as manure; along with cow dung mixed in water sprinkled at regular intervals ensures a good yield. In 3- 6 months time, the vines grow upto 150- 180 cms and will branch. Harvesting is done by plucking the stalk attached to the leaf blade (petiole) with the right thumb. The harvest lasts for about 15 days to a month. Betel leaves are propagated through cuttings or root division. Leaves are heart shaped with small white flower spikes.
Some of the popular varieties of the leaves are the pale Banarasi- the green Magahi, Kerala’s Tiru, Kumbakonam light, pungent Mysore, non-pungent Ambadi, Hinjili cut of Orissa etc.
Puranic Reference
- There is a reference in Srimad Bhagavatam, that Lord Krishna chewed paan.
- According to Skanda Purana, the betel leaves are said to have emerged during the Samudra Manthana or The Churning of the Ocean.
- There is also a mention of betel leaves in Ramayana and Mahabharata.
- In Lalita Sahasranama, there is a verse- “tambula purita mukhi” meaning, one whose mouth is full of chewing betel.
Betel leaves referenced in text:
The use of betel leaves is mentioned in Charaka and Sushruta Samhitas, Astanga Hrudayam and Kashyapa Bhojanakalpa. There is also a reference in the ancient historical book of Sri Lanka- Mahawamsa written in Pali. The use of betel leaves for its medicinal properties dates back to 400 BC. There is evidence of use of betel leaves during Harappan civilization. The practice of chewing betel leaves after meals became common during 75 AD to 300 AD.
Ayurvedic uses:
Betel leaves have immense medicinal benefits. Betel leaves contain 85.4 per cent of moisture, protein 3.1 per cent, fat 0.8 per cent, minerals 2.3 per cent, fibre 2.3 per cent and carbohydrates 6.1 per cent per 100 grams. Its minerals and vitamin contents are calcium, carotene, thiamine, riboflavin, niacin and vitamin C. Its calorific value is 44. Betel leaves are rich in fibre, vitamins A, B, C and minerals like calcium, iodine, iron and potassium.
According to Ayurveda, betel leaves consist of three properties- sharp (Thikshana), dry (ruksh) and light (laghu). The leaves taste bitter and pungent and have hot potency (Ushna virya).
Betel leaves act as stimulants, anti flatulent, antibiotic, aphrodisiac, and antiseptic agents. Leaves are effective in treating kapha and vata doshas. It is effective as an anti infection and deworming agent, due to its pungent smell. It aids in digestion. The leaves, due to its hot potency, expel the mucus from the respiratory tract. Chewing 6 betel leaves with a bit of slaked lime is equivalent to 300 ml of cow milk in terms of mineral and vitamin nutrition.
The essential oils in the leaves contain antibacterial, antiprotozoal and antifungal properties.