According to Ayurveda, chewing paan (betel leaf) after meals eases digestion as it increases secretion of digestive juices, reduces bloating of stomach, relieves constipation and destroys intestinal parasites.
Betel leaves are as important as the sacred Tulsi plant which is worshiped in many households.
Scientists at University of Calcutta and Indian Institute of Chemical Biology have examined nine varieties of betel leaf and identified the ones that can reduce inflammation.
Who would have thought that the paan would eventually become inspiration for nouveau food that had nothing to do with the original betel leaf!
Banarasi paan is in itself a lot more than a refreshing savoury. It is, in fact, a food with a wonderful experience and has a cult following in India. Here's all you need to know ...
Now-a-days, several experiments are done with paan. Some of the very common ones are- paan kulfi, paan toffee, paan ka sharbat, paan thandai and more. But did you ever think of paan shot?