Paan of Varanasi

Banarasi paan is world famous betel leaves. Paan is a mixture of betel nut, lime paste and spices. It can be sweet (mitha) or saadha (with tobacco). Banarasi  Paan (Betel leaves) which is renowned all over is also an alternative to mouth refresher. Banarasi paan is offered with gulkand, grated coconut and dry dates flavours All rolled in an betel leaf. Preparing paan is very artistic and correct proportion of the ingredients make it delicious. It is an ideal product, also served at weddings, parties etc.

The tradition of chewing pan (betel leaf) is deeply rooted in India. From times immemorial, pan has remained a part of sacred Hindu rites and is always offered to the deities. Pan has great significance in the wedding rituals and all other important functions where its offering is a mark of respect for the guests. The earliest known mention of Paan have been found in the inscription found at Mandasor, Madya Pradesh.

Paan popularly known as tambula in Sanskrit is often consumed after the meals as it helps in digestion, also it gives fresh feeling to mouth and relieves the bad breath. Some important facts are that it reduces the blood pressure assists in digestion, relieves hunger, eliminates bad breath, strengthens the teeth and decreases menstrual bleeding. In unani tradition it is used as household remedies.

The most commonly found types of paan include:

  • Tobacco (tambaku paan): The paan bearing the powdered tobacco with spices.
  • Betel nut (paan masala or sada paan and supari): Paan bearing the mixture of the chopped betel and other spices.
  • ”Sweet” (meetha paan): The Betel leaf consists of fillings of coconut, fruit preserves and many spices. Cherry is also included in this. There is no tobacco in this paan.
  • ”Trento” (olarno paan): This is the paan that has the mint flavor and tastes like betel.