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.