History of betel nut in human civilization. By @mdarazzak

Betel nut is a type of tropical herb. A large number of families are involved in betel cultivation.Aryans and Arabs referred to Pan as Tambul. It is consumed to sweeten the breath and redden the lips and tongue. Most of the betel nut consumers are found in South Asia, Gulf States, Southeast Asia and the Pacific region.

pexels

Betel has historically been cultivated in Bangladesh. Not just as a habit, but also as a social standard, civility and manners. The drink offering at ceremonies serves as a signal for the time of departure. Drinking was an essential element of ceremonies, worship and festivals. Betel nut making and elaborate betel nut decoration was considered a form of folk art of the ancient elite. Betel nut cultivation In the past, betel nut cultivation was done all over Bangladesh, although Chittagong, Rajshahi, Dinajpur, Rangpur, Medinipur (West Bengal) and other districts were well known for their betel nut production.

pexels

Betel cultivation demands a lot of attention and a special type of terrain. The land used for betel cultivation is usually slightly elevated, has a strong soil structure and is ideally located near ponds and other bodies of water. The volume of betel cultivation is called barrage and is usually twelve to twenty percent. In the past, pan barge fertilizers included cow dung and mustard greens. After the land is cleared for farming, betel is cultivated in May and June and currently conventional organic fertilizers as well as artificial fertilizers are used. After planting the saplings in parallel rows spaced two feet apart, the betel vines are entwined with bamboo poles or plates. The pan baraj is surrounded by bamboo poles to protect it from the sun, goats and cattle as well as a fence made of the same material which is 5-6 feet high.

pexels

Betel nut trees should be irrigated regularly during the dry season. After planting, the saplings are ready for harvesting after one year and they continue to produce for several years after the production of betel leaves. Three betel nuts are usually harvested each year, and each of these seasons is named after the month in which the betel nut is harvested.
However, in the months of Kartik, Phalgun and Ashad, drinking water is often broken. Drinkers claim that Karthik's beers are superior in taste to Ashad's beers. As a general rule, a paan should have at least 16 paan.
For example, tobacco (tambuka) betel, which contains masala or jorda, white betel nut, mitha (sweet) betel, sanchi betel etc.

pexels

Every district has at least one variety of betel leaf known to betel growers. Camphor-flavored camphor was once a very high-grade drink produced in the Sonargaon area of Narayanganj district. Then middle eastern countries and Calcutta drank this betel for export. Due to the advent of more profitable farming, this breed is currently in danger of extinction.
Sanchi Pan produced in Chittagong Hill Tracts ranks second in terms of quality. In general, Bengalis eat less Sanchi beans. Pakistan (Karachi) from where this betel is exported. Many people also refer to Bengali Paan as Rajshahi Paan, Sweet Paan and Jhal Pa. Generally, lime and betel nut are eaten with betel nut.