A History of Agriculture in India v2.c75.s6.1

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.