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Paan- the perfect mouth freshner he tradition of chewing pan (betel leaf) is deeply rooted in India. From times immemorial, pan has remained a part of sacred Hindu rites and is always offered to the deities. Pan has great significance in the wedding rituals and all other important functions where its offering is a mark of respect for the guests. Invented thousands of years ago, by the scholars of Ayurveda, with the help of Dhanvantar, Tambul, popularly known as Paan, has been the choice of royals and the general masses alike. One of the great reference Srimad bhagawat Gita where king Karna offered Tambul to Lord Krishna. In the medieval era, it was Noorjahan, the renowned Moghul Queen and the mother of Shahjahan, who popularised the use of Paan. Even in today's modern Indian culture, Paan remains an integral part of our culture and hospitality. For it has some unique medicinal values that just refuse to diminish along with its popularity. Pan popularly known as tambula in Sanskrit is often consumed after the meals as it helps in digestion, also it gives fresh feeling the mouth and relieves the bad breath. Some important facts are that it reduces blood pressure assists in digestion, relieves hunger, eliminates bad breath, strengthens the teeth and decreases menstrual bleeding. In Unani tradition it is used as household remedies. Some shops prepare pan in a beautiful manner it can be enjoyed by women and children's also. There is no worry about spitting or getting your mouth red, as nowadays pans are prepared and packed in such a way that it can be consumed in travel and can also long for more than a year. By keeping the pan in refrigerator it gets a good and cool taste.
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Dry Paan: Revolutionising the concept of Paan One of the most accomplished achievements today, is the introduction of Panchayat Dry Pan. This innovative herbal Pan is a culmination of a decade's relentless research on Pan leaves. This led to introduction of the concept of 'Dry Pan' after almost a decade long research.Dry pan provided you the ultimate and exclusive taste of Indian Pan without the need of spitting. Some facts about Paans: n The Four Types of Paan Leaves: Kapuri, Kalkatta, Banarasi, Magai n Varities of Pan: Sweet Paan, Sada / Khara Pan, Kimam Pan, Tamaku Pan, Kapuri Pan, Kalkatta Pan, Banarasi Pan, Magai Pan,
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Asian Voice & Gujarat Samachar - 2011
n The common ingredients used in all the varieties of Paan: Chuna, Kathha, Gulkand, betel leaf kapuri pan, fennel seed, dhanna dal, sweet supari, coconut jintan & lot of truti fruit. Paan Ingredients: Betel leaf: Chlorophyll enriched Desi Mahua betel leaf helps you digest your meals Betel nuts: Scented betel nuts prepared with Saffron, Musk & Amber warm up
your body Catechu (Katha): Banarasi Paan with a special touch of Lucknow Scented Perfume Lime: Specially treated lime is used, it's calcium content is excellent for strengthening of bones
Mukhwas/Mouth Freshener Mukhwas is an Indian aftermeal snack or digestive aid made primarily of fennel seeds, anise seeds, coconut, and sesame seeds. They are sweet in flavour and highly aromatic due to added sugar and the addition of various essential oils, including peppermint oil. The seeds are often also coated in sugar and brightly coloured. Some are taken with medicinal purposes in mind. The word is an amalgamation of two distinctly different words, Mukh meaning mouth and Vas meaning smell. Obviously this was meant to take away the bad breath that is so prevalent after eating a spice and garlic laden Indian meal. So anything that freshens up your breath comes under mukhwas (mouth freshener). Things like paan, mint capsules, and packed mouth fresheners are also mukhwas....
Varieties of Indian Mukhwas: Bombay Bahar, Dalam Churna, Dilbahar, Drakshvati, Dry Hog-Plum Mukhwas, Dry-Fruit Mukhwas, Hog-Plums (Amala), Jeeragoli, Khubsurat, Madras Pan, Magai Pan, Masala Dried Date, Mukhvilas Masala, Nagarvel Paan's Mukhwas, Puna-Parag Masala,Churns, Calcutta Tukda, Calcutti Supari,Dhana Dal, Mukhwas (Green), Lukhnow Saunf, Milan Scented Supari, Milk Supari, Mitha Mukhwas, Sali Supari, Scented Chips, Supari Chheel, Supari Kachi Tukda Scented, Supari Sali, Supari Tukada Roasted, Supari Tukada Scented, Supari Whole/Raw.