Betelnut - food

The betelnut palm does not play much of a role in the food of South Asia. The seeds are sucked or chewed, but are not classed as a food. The seeds are added to some foods and sweets to provide an aromatic flavouring.

Aromatic sweet mixtures

A photograph of Tariq Parvez making paan to sell at Ambala Sweets, Bradford.
Tariq Parvez making paan to sell at Ambala Sweets, Bradford.

In India and in Indian restaurants in Europe, betelnuts may be added to mukwas. These are mixtures containing aromatic seeds and fragments of sugary sweets. Dishes are often placed on Indian restaurant tables as an after-dinner nibble.

Betelnuts may also be used to make paan masala in India. These are sort of breath-freshening ready-made mixes containing little pebbly little bits of betelnut dusted with powdered betel pepper (Piper betle) leaf and lime, and usually flavoured strongly with menthol. Commercially manufactured paan masala can be bought in Britain in foil packets at Asian food shops.

Palm hearts

As with most palms, the tender shoot of the palm stem, known as the cabbage or palm heart, is edible. In India it is cooked in syrup.