A leaf a day keeps bad breath away! Betel leaf (paan) has an important place in Indian culture. It is considered auspicious especially during pujas, family gatherings or weddings. This ‘heart shaped leaf’ comes with many benefits when consumed in the right proportion. Health and wellness coach and celebrity Ayurvedic nutritionist Shweta Anish Shah says betel leaf (paan) is a treasure trove of health benefits.
“According to Ayurveda, it balances the three doshas – vata, pitta and kapha when used correctly,” she says. Betel leaf helps in the digestive process. They provide relief from respiratory problems, improve oral health and boost one’s mood in many ways.
mythological relevance
The heart leaf is also mentioned in the Skanda Purana which dates back to the 6th century. Many claim that Pan is the result of the churning of the sea by the Asuras and Gods during the churning of the ocean.
This natural mouth freshener or sweetener is also known by other names like Nagarbel, Nagavalli and the list goes on. Some paan addicts chew it every few hours, but ideally, paan is usually savored after a hearty meal.
Shweta says that betel leaf helps control blood sugar levels and improves gastro-functions by preventing the formation of gastric lesions, especially burns. However, given its sweetened version, some people consume it at any time of the day. “It is wise to have paan after meals as it helps in digestion,” says Shweta.
It helps increase saliva production which acts as the first step in digestion. Its carminative properties help prevent bloating or other conditions of indigestion. However, Shweta cautions, “It is important to consume plain or minimally processed paan without tobacco or harmful substances.”
Oral health booster
Apart from caring for the gut, betel leaf also seems to be a natural medicinal leaf that is used for its properties to reduce oral bacterial problems, potentially reducing the risk of gum disease and cavities. Chef Meghna Kamdar says, “Combining betel leaves with other natural ingredients such as lime or betel nut helps to have a positive effect on oral health.” It helps in neutralizing acid and digestion of food. “However, brush your teeth after eating paan,” adds Meghna. A ‘sweet’ paan version or sweets in paan help lift a dull mood. For many, ‘sweet paan’ serves as a budget-friendly post-meal treat.
Different types of leaves are eaten in different districts. In West Bengal, ‘mishti’ paan is sweetened and flavored with aromatic spices. “The opposite is the spicy yet mouth-watering version from the streets of Delhi. The colorful garnishes create an explosion of flavors that fascinates locals and tourists alike,” says chef Meghna.
Excessive consumption
Despite the benefits, excessive consumption of betel leaves comes with irreversible effects. “Betel nuts, one of the primary ingredients in paan, have been linked to oral cancer and heart attacks,” says Chef Meghna. Nutritionist Shweta points out that there can also be a risk of pesticide or chemical exposure from the leaves, “so Ayurveda always advocates moderation,” she says.
Pan time
• Use organic or homemade betel leaves to avoid harmful chemicals
• Consume plain or minimally processed paan without artificial sweeteners or additional additives
• Avoid paan containing tobacco, betel nut or other harmful substances
• Chew thoroughly and slowly for maximum benefit
• Limit consumption to once or twice a day, especially after meals
(Suggested by nutritionist Shweta Anish Shah)