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Paan leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Paan leaf tapers to a point on the non-stem end and grows on climbing vines. Paan leaves are chewy and have a sharp, tangy, and peppery taste.
Seasons/Availability
Paan leaves are available year-round.
Current Facts
Paan leaves, botanically classified as Piper betel, grow on an evergreen perennial and belong to the Piperaceae family along with pepper and kava. Also known as Betel leaves, Pan in Bengali, Paan Ka Patta in Hindi, Tambula in Sanskrit, and Tanbul in Persian, Paan leaves are known for their ability to serve as a digestive aid and breath freshener when chewed and have been used in Asia and Southeast Asia for centuries. There are thirty-two varieties of the popular leaf, cultivated throughout India and Bangladesh, creating a huge industry for the plant and Paan leaves are often used as a flavoring for candies, desserts, and sodas.
Nutritional Value
Paan leaves are a good source of calcium and antioxidants and also contain vitamin C, vitamin A, potassium, thiamine, niacin, and carotene.
Applications
Paan leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. Paan leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Paan leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Paan leaves have been used in India since ancient times in traditional medicine and as a symbol of respect and new beginnings. Paan leaves were originally chewed in between meals as a digestive aid and mouth freshener for royalty, but then it became a widespread tradition. To use as a breath freshener, the leaf is rolled into a conical shape and chewed whole. Paan leaves are also a common gift during special occasions such as new year celebrations, weddings, or even gifts to Ayurvedic teachers as a blessing. In many homes throughout India, Paan leaves are offered to guests in a bundle called a ‘pan-supari’ as a courtesy.
Geography/History
Paan leaves are native to Southern India and Southeast Asia and date back to 2600 BCE. They were then spread to tropical Africa, and today Paan leaves are widely cultivated and found in fresh markets in Asia, Southeast Asia, and Africa.
Paan leaves: These heart-shaped leaves are medium to large in size, measuring 7-15 centimeters long and 5-11 centimeters wide. Known for their dark green appearance and smooth, slightly leathery texture, they grow on climbing vines. Their taste is notably sharp, tangy, and peppery, offering a chewy bite with a central vein and smaller veins branching throughout the surface.
Paan leaves are often used as wrappers for ingredients like areca nut or tobacco, imparting a peppery flavor when chewed. They can also be paired with sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. Some snacks feature them with chocolate syrup or as edible garnishes. For storage, unwashed paan leaves can remain fresh for up to three days in a plastic bag in the refrigerator.
Dimapur New Market
797112 Dimapur, Nagaland
Paan leaves: Native to Southern India and Southeast Asia, Paan leaves date back to 2600 BCE and later spread to tropical Africa. They have long been used as a digestive aid, breath freshener, and symbol of respect in Indian traditions. Often gifted during weddings or festivals, they are also presented to guests in homes as a bundle called 'pan-supari,' reflecting their cultural significance in fostering hospitality and goodwill.
Lingrijan Tuesday Market
Dimapur, Nagaland
Paan leaves have been cherished across Asia and Southeast Asia for centuries, particularly for their role as a digestive aid and breath freshener when chewed. They belong to the Piperaceae family, which includes pepper and kava, and are cultivated widely in places like India and Bangladesh. Remarkably, there are thirty-two different varieties of Paan leaves, showcasing their cultural and regional importance in various culinary applications.
Paan leaves: Paan leaves have a deep cultural significance in India, symbolizing respect and fresh beginnings. Traditionally chewed as a digestive aid and mouth freshener for royalty, they became a cherished tradition. Offered as gifts during occasions like weddings or New Year, they are often bundled as 'pan-supari' to welcome guests in homes, reflecting their integral role in Indian hospitality.
Daun sirih, also known as Paan leaves, are medium to large, oblong to heart-shaped leaves measuring 7-15 cm in length and 5-11 cm in width. They are dark green with a smooth but slightly leathery texture and grow on climbing vines. These pliable leaves have a chewy consistency and are known for their sharp, tangy, and peppery taste, making them distinctive in flavor. A central vein runs along the leaf's length, with smaller veins branching from it.
Paan leaves are widely appreciated for their versatility and are primarily used for medicinal purposes and as flavor-enhancing wrappers. They are often chewed with ingredients like areca nut, lime, cardamom, or sweetened coconut, imparting a distinctive peppery flavor. Paan leaves also make unique street snacks, sometimes served with chocolate syrup, and pair well with ingredients like dried shrimp, mint, garlic, and coconut. Properly stored, they stay fresh for up to three days.
Geylang Serai Market
1 Geylang Serai Singapore 402001
+65 6547 1781
Paan leaves are part of the Piperaceae family alongside pepper and kava. Known for centuries in Asia and Southeast Asia, they are valued for aiding digestion and freshening breath when chewed. With thirty-two varieties cultivated in regions like India and Bangladesh, Paan leaves contribute to a large industry and are also incorporated into candies, desserts, and sodas as a flavor enhancer.
Pioneer Cash & Carry - Pioneer Blvd
18601 Pioneer Blvd Artesia CA 90701
(562) 809-9433
Paan leaves are native to Southern India and Southeast Asia, dating back to 2600 BCE. Over time, they were introduced to tropical Africa and are now widely cultivated. You can find fresh Paan leaves available in markets across Asia, Southeast Asia, and Africa, reflecting their enduring cultural significance and culinary use in these regions.
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