A History of Agriculture in India v2.c75.s6: Pān (Piper Betle)
A History of Agriculture in India v2.c75.s6
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Pān (Piper Betle)
v2.c75.s6.1
'The betel leaf is, properly speaking, a vegetable, but connoisseurs call it an excellent fruit,' states Abu-l-Fazl. 'The eating of the leaf renders the breath agreeable, and repasts odorous. It strengthens the gums, and makes the hungry satisfied, and the satisfied hungry. I shall describe some of the various kinds. 1. The leaf called Bilahri is white and shining, and does not make the tongue harsh and hard. It tastes best of all kinds. After it has been taken away from the creeper it turns white, with some care, after a month, or even after twenty days when greater efforts are made. 2. The Kaker leaf is white with spots, and full, and has hard veins. When much of it is eaten, the tongue gets hard. 3. The Jaiswar leaf does not get white, and is profitably sold mixed with other kinds. 4. The Kapuri leaf is yellowish, hard, and full of veins, but has a good taste and smell. 5. The Kapurkant leaf is yellowish-green, and pungent like pepper; it smells like camphor. You could not eat more than ten leaves. It is to be had at Banaras; but even there it does not thrive in every soil. 6. The Bangla leaf is broad, full, hard, plushy, hot, and pungent.
v2.c75.s6.2
'The cultivation is as follows. In the month of March-April, about New Year's time, they take a part of a creeper four or five fingers long with Karhanj leaves on it, and put below the ground. From fifteen to twenty days after, according as leaves and knots form, a new creeper will appear from a knot, and as soon as another knot forms, a leaf will grow up. The creepers and new leaves form for seven months, when the plant ceases to grow. No creeper has more than thirty leaves. As the plant grows, they prop it with canes, and cover it, on the top and the sides, with wood and straw, so as to rear it up in the shade. The plant requires continually to be watered, except during the rains. Sometimes they put milk, sesame oil and its dregs, etc., about the plant. There are several kinds of leaves known under different names: 1. The Karhanj leaf, which they separate for seedlings and call Peri. The new leaf is called Gadauta. 2. The Nauti leaf. 3. The Bahuti leaf. 4. The Chhiw leaf. 5. The Adhinida leaf. 6. The Agahniya or Lewar leaf. The Karhanj leaf itself. With the exception of the Gadauta, the leaves are taken away from the creeper when a month old. The last kind of leaf is eaten by some; others keep it for seeding: they consider it very excellent, but connoisseurs prefer the Peri.
v2.c75.s6.3
A bundle of 11,000 leaves was formerly called Lahasa, which name is now given to a bundle of 14,000. Bundles of 200 are called Dholi; a Lahasa is made up of Dholis. In winter they turn and arrange the leaves after four or five days; in summer every day. From 5 to 25 leaves, and sometimes more, are placed above each other, and displayed in various ways. They also put some betel nut and kath on one leaf, and some lime paste on another, and roll them up; this is called a bira. Some put camphor and musk into it, and tie both leaves with a silk thread. Others put single leaves on plates, and use them thus. They are also prepared as a dish.'³
v2.c75.s6.4
³ Abu-l-Fazal, Ain-i-Akbari, pp. 68-77