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.

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 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...