The Glorify Sweet Banarsi Paan

Mast Banarsi Paan the only Place for….

People usually eat Paan after a meal as a mouth fresher to remove the bad odor from the mouth and also because it helps in digestion, but when it comes to Benarasi paan, one can have it any time of the day.Sweet Banarsi Paan is a very famous chewing item around the world.

“Sweet Banarsi Paan” has most of the herbal property. And “Zarda Banarsi Paan” has most of the hazardous property due to the use of tobacco product.

Well!! Types of Paan:-

1. ZARDA Paan
2. Sweet Banarsi Paan

ZARDA PAAN:

The bad thing about ZARDA Paan that it has a bad ingredient called Tobacco.

Never chew Zarda Banarsi Paan. It causes cancer. Especially they cause mouth cancer or stomach cancer.

Sweet Banarsi Paan:

Sweet Paan as Banarsi Pan is also known as the traditional sweet in most part of Awadh( Central UP region) as “Gilori”.

Here I am elaborating about the Sweet Banarsi Paan….

Ingredients of Sweet Banarsi Paan:

• Banarsi Paan leaf ( May use Magahi Paan leaf)
• Katha Paste(Catechu)
• Saunf (fennel seeds)
• Betel nut slivers
• Sugar coated colors
• Cardamoms powder
• Tiny amount of Jaiphal (nutmeg)
• Laung or lavang (cloves) powder
• Dalchini (cinnamon) powder
• Grated dry coconut
• Tutti fruity
• Menthol powder
• Gulkand (Rose flower sweet paste)

Benefits of Sweet Banarsi Paan:

• Mode enhancer
• Stomach paste Killer
• Tooth and Gum protector (Periodontal, gum disease)

Chewing Sweet Banarsi Paan:

You can chew Sweet Banarsi Paan after lunch or dinner, only 1-2 times in a week. Never spit saliva with Sweet Banarsi. Always swallow it.

Read the blog of Mast  Banarasi Paan to know more about paan and its different delicacies.

Mukhwas and Paan : Refreshment for Indian Wedding

After meal refreshments are quite popular at Indian weddings and are a perfect ending to any Indian meal. The tradition of ending a meal with local refreshments is age old and deep rooted in India. The most common after meal refreshments in India are Mukhwas and Paan. Both these aid in digestion and cleanse the palette.

Mukhwas comprises of an assortment of aromatic colorful seeds and nuts coated with various flavorings. Every element used in making mukhwas has some medicinal value to it. The most commonly used elements include seeds and nuts such as fennel seeds, anise seeds, sesame seeds, beetle nuts, coconuts etc. All these elements are coated with complementing flavors by adding sugar and essential oils. The refreshments are mostly sweet though a few may be savory.  The most basic form of after meal refreshment in India could be something as simple as green cardamoms, plain or coated fennel seeds, chopped and flavored betel nuts.  These ingredients when mixed together are called mukhwas; they can even be served individually.

What better way to send off your guests than to offer them wonderful refreshments with lingering taste! If you want to set up paan stall in your wedding then contact Mast Banarasi Paan, We provide fresh and quality ingredients of Paan and ensure the great taste and unmatched quality.

CHEWING PAAN- A HEALTHY ONE!!!

Betel leaves or Paan Patta are upraise by Ayurveda Acharyas for their immense medicinal properties. Betel plant or Piper betle is a vine which belongs to Piperacea family. This vine has heart shaped leaves and is mostly grown in South East Asia. In Sanskrit it is known as Nagavallari (a vine which creeps like a naga or serpent) or Sapthashira (a leaf which contains seven veins).

According to principles of ayurveda these leaves are light to digest and hot in potency. They balance Vata and Kapha, but vitiate Pitta. The following uses and benefits of betel leaves are indicated in Ayurveda-

USES AND HEALTH BENEFITS-

DIGESTION

Chewing betel leaves takes a lot of effort and ‘works’ your salivary gland. It stimulates the release of saliva which is the first step of digestion, as various enzymes in it break down food, making it easy to digest. Natural substances like ginger, figs, fennel etc. are also known to improve digestion.

DIABETES

Extracts of betel leaves are known to control blood sugar levels and have an effective anti-diabetic property.

COUGH

Betel leaf extract mixed with honey is known to relieve a cough and helps to remove phlegm from the chest.

WOUNDS

The paste of these leaves can be applied on chronic wounds. It’s antibacterial, anti-inflammatory and cleansing properties help to clean the wound, reduce pain and accelerate the healing process.

JOINT PAIN

A hot poultice of betel leaves helps to reduce joint pain in arthritis.

SORE THROAT

Mix 5 ml of juice of betel leaves in a glass of warm water and gargle. This helps to relieve a sore throat. Singers can regularly use this remedy to keep their vocal chords healthy.

WEIGHT LOSS

Betel leaves can be used by people who are on weight loss program. It reduces medha dhatu (body fat) and increases the rate of metabolism.

ERECTILE DYSFUNCTION

The use of these leaves in conditions like “dhwaja bhanga” (erectile dysfunction) are widely appreciated in texts of ayurveda. Chewing 1-2 leaves of this vine after meals help to overcome this condition. A mixture of saffron, cardamom, dry coconut gratings, raisins and powdered sugar candy (misri) can be wrapped in these leaves to enhance its aphrodisiac properties. This is a known natural herbal remedy for erectile dysfunction.

PRECAUTIONS

USING THESE LEAVES-

People suffering from acidity, stomach ulcers, migraines, urticaria, tuberculosis, epilepsy, and other psychological disorders should never use these leaves.

Do not chew these leaves in form of quid.Always chose semi-tender juicy leaves. Old leaves will have lost their medicinal properties.

Mast Banarasi Paan brings to you multi-flavored Paan that it prepares with exotic masalas and with a passion to relish your taste buds…

Know the fascinating history of Paan

Betel Leaf, pan (in many Indian languages), or beeda (in Tamil), veeda (in Marathi) or vettila (in Malayalam) is a type of Indian digestive, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a toothpick or a clove.

Paan is chewed as a palate cleanser and a breath freshener. It is also commonly offered to guests and visitors as a sign of hospitality and eaten at cultural events. Paan filling is generally a mixture of various spices, fruits, and sugar. Paan makers may use mukhwas or tobacco as an ingredient to their paan fillings. Although many types of paan contain betel nuts as a filling, many other types do not. Some other types include what is called sweet paan, where can died fruit and fennel seeds are used.

“Paan” is sometimes mistakenly translated as “Betel nut”, the seed of the tropical palm Areca catechu. Rather, supari or adakka is the term for betel nut in many Indian languages. The International Agency for Research on Cancer (IARC) classifies betel nut as a known human carcinogens. Paan chewing is linked to high levels of oral cancer in the Indian subcontinent. Both tobacco and betel nut are themselves carcinogens but the combination of the two appears to have a synergistic or multiplicative, rather than additive, effect on cancer risk.

Paan was served as must in the royal families in the past in Paan Daans. The tradition of eating paan was popularized by Queen Noorjaha, the mother of King Shahjaha who built the world famous Taj Mahal for his queen.

In olden days women used natural elements for makeup and cosmetics. Queen Noorjehan discovered that adding certain ingredients to the paan and eating it gives a beautiful natural red colour to the lips. So, along with its taste, paan was eaten by women for reddening the lips. In olden days wives offered betel leaf to their husbands to seduce them and to wean them away from the ‘Other Women’ after reciting the Vashikaran mantras 108 times. The thugs, in the olden times, poisoned their victims by offering a poison filled paan after a heavy wining and dining session.

Paan (Betel) – Is this a Pride or Complete Deride

This time let’s talk about having something mouth-watering and refreshing post your lunch or dinner. Could you think about any stuff other than a “Paan– the betel leaves”? Sorry, we couldn’t !! This blog will tell you all about the paan and its inside story, history, benefits and harms, not only in India but across the world which may be an eye-opener for you when you stop before a local paan-shop (Paan-wala) next time.

“Paan” (originated from Sanskrit word “parṇa” which means “leaf”) also called as the betel leaves have history as old as may be the Indian civilisation which is one of the oldest civilisations in the world. These betel leaves have been able to maintain their magical affairs and every era and generation had been under its well control.

Paan – An inseparable part of Indian Culture

Chewing Betel Leaf is a tradition & a symbol of Indian hospitality which dates back even prior to 5000 years and has not only ruled in Indian society but also travelled to the Pacific countries. As per Hindu Mythology, the second chapter of Ramayana i.e. the Ayodhya Kand has also discussed about Lord Ram spending his leisure time chewing betel leaves. This itself signifies the time period since when these leaves have shown their aroma. Offering the paan to self or the guest after the delicious lunch or dinner is part of Indian hospitality and has always said “paan is the real shaan”.

The real origin and transmission of paan remains a mystery and every debate towards the same remained unresolved. This doesn’t only carries history in India but also in many other Asian countries and elsewhere in the world including Mayanmar, Combodia, The Solomon Islands, Thailand, The Philippines, Laos and Vietnam.

Be it a shaadi (marriage) ceremony, a worship occasion, or any other small or big get together, paan is looked like an inseparable part of Indian menu. In north India, there is a tradition to chew paan after Deewali puja for blessings.

It is a tradition in South Indian culture especially in the region called as ‘Old Mysore’ to give two betel leaves, areca nuts i.e. Supari (pieces or whole) and Coconut to the guests (both male and female) at any auspicious occasion. Even on a normal day, two betel leaves, areca nut and coconut or some fruits along with a string of threaded flowers are given to a married woman, who visits her mom’s house, as a tradition at the time of her departure i.e. “Vidaai”.

Keep reading Mast Banarasi Paan’s blog to get information about paan and its varieties…

The Saga of International Women’s Day Celebration!

Mast Banarasi paan wishes every women an International woman’s day. International woman’s day is celebrated on a global platform every year on 8th March. It is a day which came into being to rejoice the phenomenal power of woman, which she has shown in last few years. The day provides us opportunity to stand together and unite to fight for the atrocities faced by women around the globe. The 2030 global agenda Stands at eradicating the gap that exists between male and female in the society, which has been found to be the transformational force for a sustainable and inclusive growth. Since the inception of International woman’s Day, the agenda of gender parity has taken global form. Over the years it had given opportunity to woman to exploit the untapped power of woman which can be an important tool to wake up the society from the deep sleep it has been in.

Virtually, 41 years ago in 1945, UN first celebrated its first International woman’s day. The Charter of the United Nations, in 1945, with its approval became the first such agreement to avow the equality of women. Though, woman’s origin is not associated with United Nations, it is worldwide sponsored by the UN. The woman revolution goes back to late 1800’s and early 1900’s, when it grew from woman’s social movement to formation of woman trade unions gradually.

History Related to Woman’s Day

It was on 19 March 1911 when the first International day was observed. The trade unions of woman and socialists observed the women’s day on the last Sunday of February in 1908. The day has been celebrated since then annually focusing on helping women to participate equally in the development of the society and work at the forefront in realizing their individual dreams.

Origin of International Women’s Day (IWD)

International women day which came into being at the time when there was a great deal of turbulence in the society, inherited with it political revolution and a tradition that believed in protests and activism. A handful of women in from the beginning of the 20th century, in the preceding years of 1910, have started entering in the jobs that gave them opportunity to earn in some of the industrially developing countries. There existed a mammoth differentiation in the wages of men and women and the situation of women workers was miserable.

Gradually, women trade unions started budding, protesting the pathetic condition of women workers. The aggressive flame to fight could be realized from the fact that, besides the trade unions, some non unionised women groups came forward to shake up the system. With this, women gradually started coming out with various threats of the society, so as to make the earth a free place to live both for men as well as women. The comprehensive campaign for obtaining the right to vote for women throughout America, Europe, Britain and Australia has started and women started orchestrating various such issues.

First Women’s Day

It was in Austria, Denmark, Germany and a handful of other European countries where the first International women’s Day was observed on 19 March, 1911. On 1848, March 19, the King of Prussia had promised reforms in favour of women upon facing an armed uprising and so the date was chosen for celebrating women’s day. An uncountable number of leaflets were distributed all over in Germany calling for action in favour of the right of women. With this a strong moment began and the seed was sown in the minds of people to fight the menace.

The paan or the Indian chewing-gum

Paan is something very typical that we can usually eat at the end of a traditional meal. You can buy at every street corners. There are so many varieties. Basically, it makes with many spices (nutmeg, saffron, cardamom…), areca nuts, lime which they add tobacco. And all is wrapped up in a betel leaf. Ask “sweet paan” or “mitha paan” which are without tobacco. People chew paan after meals. Famous for its medicinal values, the other name of paan is tambool. It helps for digestion, stimulates and purifies. It costs around 1 and 5 rupees. It has a unique taste that western people generally love or hate.

                     

Chewing betel and areca nuts is a widespread habit very popular in Asia or around the world inside Asian migrant communities. People chew betel for several reasons, among those for its medicinal values (stopping hunger, good breath) and for cultural practices. You can find those products in “paan shops” in free access in many countries out Asia.

                     

UK today is the first country out Asia to import paan. The amount has doubled since the 1980s. In some migrant communities, most of the people still eat that as a tradition. Young children start with “sweet paan” and it is around teenage they add tobacco.

During priest, two leafs of tambool with areca nuts are given to the God. Usually, people are singing while they are making the gift. Paan has a strong social purpose. It is one of the basic marks of kindness. It was very popular during weddings. In Maharashtra, there is a special habit during wedding. The wife holds a paan in her mouth between her lips and her teeth and her husband has to get some. This sharing is a strong wish of honour and love for the couple. On the other side of the country, in Rajput, some women used to savour their last chewing before jumping into “Sati” fire. Thus, new mothers use to eat some paan the days after their childbirths. Spices help for recovery.

                  

Keep reading Mast Banarasi Paan’s blog to get information about paan’s flavors...