Welcome to Banarsi Pan

Paan is basically betel leaves and Banarasi paan is world famous. Banarasi  Paan is natural fresh to the whole world.  People used paan as a mouth refresher. Banarasi paan is very popular all over the world because of its awesome taste.  It is grated with gulkand, dry dates, flavors, coconut and all these were enrolled into betel leaves.  Making a paan is an art and its ingredients and their actual proportion makes it delicious. It is also an ideal refreshment that is served at parties and weddings.

There is a tradition in India of chewing paan.  It is most common in Uttar Pradesh state of India. India is famous for the tradition of chewing pan (betel leaf). From the very ancient time pan was considered as the part of the sacred hindu rites and is offered to the deities of hindus. Pan has a great importance and is offered as to respect the guests in the functions like wedding etc. The inscriptions of Mandasor, Madhya Pradesh shows the significance of Paan.

In Sanskrit pan is known as Tambula that is been eaten by the people after meal as it helps in the digestion of food and despite that it provides a fresh mouth feeling removing the bad breath. Most important thing about it is that it reduces the blood pressure and helps in digestion, relieves hunger, removes bad breath, decreases menstrual bleeding in ladies and also strengthens the teeth. According to the unani medical pathy it is famous as the household remedies.

                            A very attractive spice, fast growing, perennial, evergreen to 1 metre, with creeping stem branches, dark green, glossy, heart-shaped leaves to 15cm long. White catkin flowers turn a green/brown when mature.

Propagation is easy by root division or cuttings, preferably taken in spring or summer. Betel leaf requires a rich soil and prefers a semi-shade position. It makes a good under storey plant. Regular feeding and watering will keep it growing very lush. Although betel leaf is considered a tropical to subtropical plant, it will adapt to cold conditions if given a warm spot in winter, and could be grown in a large pot, and shifted to a cosy position in the cold months of the year.

In about 3–6 months time, vines grow to a height 150-180 cm. At this stage branching is noticed in the vines. Leaves are removed along with the petiole with the right thumb. Once harvesting is commenced, it is continued almost every day or week. The interval of harvesting varies from 15 days to about a month till the next lowering of vines. After each harvest, manuring has to be done.

The leaves of paan , which brings tears to dedicated Banarsis’ eyes, is called Maghai and is grown in Bihar. It could be a Jagannathi and grown in Orissa. It could even be a Desi grown in eastern Uttar Pradesh — in areas such as Jaunpur — but that’s infra dig. The Maghai leaf is soft and melts in the mouth

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