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betel

betel , masticatory made from slices of betel palm seeds (called betel nuts) smeared onto a betel pepper leaf together with other aromatic flavorings and lime paste and rolled up. The betel palm ( Areca catechu ) and the betel pepper ( Piper betle of the pepper family) are native to and widely cultivated in S Asia, where betel has been chewed since ancient times and is an article of considerable commerce. Betel contains alkaloids that increase the heart rate and induce a sense of euphoria. Habitual chewing stains the teeth and is linked to oral cancer.

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betel

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

betel Leaf of the creeper Piper betel, which is chewed in some parts of the world for its stimulating effect, due to the presence of the alkaloids arecoline and guvacoline. The leaves are chewed with the nuts of the areca palm (called pinang in Malaysia), Arecha catechu, which is therefore often called the betel palm, and the nut is called betel nut. The Indian delicacy pan is based on betel leaf and areca nut, together with aromatic spices and herbs.

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DAVID A. BENDER. "betel." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 5 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "betel." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 5, 2009). http://www.encyclopedia.com/doc/1O39-betel.html

DAVID A. BENDER. "betel." A Dictionary of Food and Nutrition. 2005. Retrieved December 05, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-betel.html

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