The gentle west wind hums/ As it blows in from the lake/ Over the fields and swaying palms/ The soul songs of the waves.
Memories, people, places, stories, articles, ideas, issues, views, health, sports, photos.
Copyright: Author.
The heart shaped dark green leaves that are used in pan chewing come from the vine piper betle (betel plant). They are generally known as betel leaves or pan leaves.
The Sanskrit name for the climber is nagavalli. The word means snake-like vine. It is cultivated in many parts of India, and traditionally had great economic significance. It was a state monopoly under Prince Azim-us-Shan (1697-1703) of Bengal. He was the grandson of Aurangzeb. Robert Clive continued the system after the East India Company took over the administration.
The two photos given below show betel leaf cultivation in my village Olavipe.
Photos: TP. Copyright reserved.
Click to enlarge.
The young sapling is tied to a stake on which it establishes a grip and climbs as it grows. In another system, the plant is made to climb on coir ropes tied high on a coconut palm. This involves the use of a ladder to puck the leaves.
India is perhaps the largest producer of pan leaves. Out of around 100 varieties, about 40 are grown in this country.
The propagation is by cuttings from vines which are between 3 to 5 years old. They are planted in specially prepared mulched furrows. Sandy, well drained soil, shade, tropical conditions and good rainfall are ideal for cultivating betel leaves. In most places, watering the plants is required during summer.
The betel plant requires regular supply of good nutrients. Usually, only organic manure is used for betel vines. But some unscrupulous farmers apply chemical fertilizers.
Pan leaf cultivation is ideal for small holders as an inter-crop.
Manusmriti states that one of the duties of a wife is to provide pan to her spouse after every meal. The intention was basically to freshen the mouth and to help digestion. But women also used pan mixed with aphrodisiacs to seduce the men they were interested in. The ladies themselves chomped pan to enhance the redness of their lips and make them attractive to the men. No lipstick was required.
Ashtangahrudaya gives the recipe for pan – betel leaf, slaked lime, areca nut (betel nut), camphor, copra, cloves, cardamom and nutmeg. Good for health? The doctors may not agree.
Research has proved a link between pan chewing and oral cancer. The culprit here could be tobacco. That was introduced into the pan by the Portuguese in the 16c. They obviously had a commercial interest in that as well.
The regular Kerala murukkan (pan) is different from what is prescribed in the Ashtangahrudaya. It does not include the spices, camphor and copra, and has only betel leaf, slaked lime, areca nut and tobacco.
Preparing the pan is kind of a ritual, like cleaning, filling and lighting a pipe. A procedure that I have noticed is something like this. Some people wipe the betel leaf on their hair. This is supposed to remove any poison that might be on it. The death of my grandmother due to a heart attack soon after chewing pan in 1938, was attributed by the local people to vettila pampu’ (betel leaf snake). It was a maid who prepared the pan and she would not have dared to wipe the leaf on her hair.
What about bald men? I suppose they take the risk of vettila pampu.
Some people carefully remove the embossed portion of the veins on the leaf. Then lime is applied to the underneath part of leaf usually with the middle finger of the right hand, holding the leaf in the left. The other ingredients are placed over the coating of lime, rolled into a quid and placed in the mouth.
From that point, till the first collection of red juices in the mouth is spat out the person keeps silent. This gives him time to think during an important discussion. I have noticed people using this technique effectively.
Pan chewing cuts across barriers of religion, caste and gender. In India this practice has been a symbol of love, friendship and hospitality for millenniums. In some temples it is given as prasada. Murukkan is also normally a part of Dakshina (offering to peers) in Kerala.
This habit is on the decrease now.
Photos: 1. A tray of ingredients for pan. 2. Areca palm and its parts. 3. Text and picture of pan in the Mogul era. All from Creative Commons. Last one of lime container from Olavipe by me (copyright reserved).Click on photos to enlarge.
