A History of Agriculture in India v2.c65.s10: Pan (Betel-Leaf) and Its Stimulating Effect
A History of Agriculture in India v2.c65.s10
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Pan (Betel-Leaf) and Its Stimulating Effect
v2.c65.s10.1
Abdur-Razzak observed that chewing of pān (betel-leaf) was a common practice at Vijayanagar, and he attributes virility of the king to its stimulating properties. He states, ‘This betel is a leaf which resembles that of an orange, but is longer. It is held in great esteem in Hindustan, in the many parts of Arabia, and the kingdom of Hormuz; and indeed it deserves its reputation. It is eaten in this way: they bruise a piece of areca-nut, which they also call supari, and place it in the mouth; and moistening a leaf of betel (or pān) together with a grain of quick-lime, they rub one on the other, roll them up together, and place them in the mouth. Thus they place as many as four leaves together in their mouths, and chew them. Sometimes they mix camphor with it, and from time to time discharge their spittle, which becomes red from the use of the betel.
v2.c65.s10.2
‘This masticatory lightens up the countenance and excites an intoxication like that caused by wine. It relieves hunger, stimulates the organs of digestion, disinfects the breath, and strengthens the teeth. It is impossible to describe, and delicacy forbids me to expatiate on its invigorating and aphrodisiac virtues.
v2.c65.s10.3
‘It is probably owing to the stimulating properties of this leaf, and to the aid of this plant, that the king of that country is enabled to entertain so large a seraglio; for it is said that it contains as many as 700 princesses and concubines.’