Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

What goes into those neat little paan packages and makes them so coveted by some and despised by others?

-GrapeShape

PS-- And can one find paan in the US?

If you ever drop your keys into a river of molten lava, let'em go, because, man, they're gone.

Link to post
Share on other sites

Paan is an assortment of ingredients (mostly aftermints) wrapped in the paan leaf (also known as Betel Leaf). It is usually consumed after meals. Tradition has it that it helps in digestion. The ingredients are Chuna (edible lime), Katha paste, Saunf (fennel seeds), Supari (betel nuts), Elaichi (Green cardomom) and optionally Rose petal sweetner (Gulkand).

Picture of Paan leaf

Forgot to add, Yes you can buy all the ingredients in Indian grocery stores. Paan is a big hit in all our home parties.

Edited by deliad (log)
Link to post
Share on other sites
nice site

along with kachri and hing pieces, i can add fresh betel leaves to the list of things i can't find. :sad:

You're in pdx too, right? I'm looking to get together a do-it-yourself paan present for my partner. I'm going to mail-order the leaves... email me if you want in on it, ok?

regards,

trillium

Link to post
Share on other sites

Any chance you can share the address? I've wanted to try paan for the longest time, but can't find the ingredients locally, and inquiries to namaste.com didn't get anywhere.

Pat

"I... like... FOOD!" -Red Valkyrie, Gauntlet Legends-

Link to post
Share on other sites
Any chance you can share the address? I've wanted to try paan for the longest time, but can't find the ingredients locally, and inquiries to namaste.com didn't get anywhere.

Pat

I have a friend in Chicago who is figuring things out for me. As soon as I know, I'll let you know.

regards,

trillium

Link to post
Share on other sites
probably more than you wanted to know but choose your stimulant

If this was true of the paan I ate then I should be in a mental institution by now :laugh::laugh:

I know in India Dad would keep us away from the tobacco laced Paan but we were allowed to eat a simple betel leaf enclosing fennel seeds, areca nuts and sweet rose laced jelly...

Hmmmmmm

Monica Bhide

A Life of Spice

Link to post
Share on other sites
probably more than you wanted to know but choose your stimulant

Thanks, that's a very informative link. Something mentioned in one of the articles caught my eye:

Betel chewing produces an increase in heart rate, blood pressure, sweating and body temperature. In addition, EEG shows widespread cortical desynchronization indicating a state of arousal.

:blink:

Link to post
Share on other sites
If this was true of the paan I ate then I should be in a mental institution by now

i'd like to agree :smile: . i noticed almost nothing after eating delicious sweet paans, usually on a very full stomach. of course, i come from the land of quad espressos so my viewpoint is probably skewed. tobacco paan is another story.

paan apparently has nothing on msg, by the way, which can cause

reactions like Depression, Mood swings, Rage reactions, Dizziness, Light-headedness, Loss of balance, Disorientation, Mental confusion, Anxiety, Panic attacks, Hyperactivity, Behavioral problems in children, Attention deficit disorders, Lethargy, Sleepiness, Insomnia, Numbness or paralysis, Seizures, Sciatica, Slurred speech, Chills and shakes, Shuddering, Blurred vision, Difficulty focusing, and Pressure around the eyes, Asthma, Shortness of breath, Chest pain, Tightness in the chest, Runny nose, Sneezing, Swelling of the prostate, Swelling of the vagina, Vaginal spotting, Frequent urination, Nocturia, Hives (may be both internal and external), Rash, Mouth lesions, Temporary tightness or partial paralysis, (numbness or tingling) of the skin, Flushing, Extreme dryness of the mouth, Face swelling, Tongue swelling, Arrhythmia, Atrial fibrillation, Tachycardia, Palpitations, Slow heartbeat, Angina, Extreme rise or drop in blood pressure, Swelling, Diarrhea, Nausea/vomiting, Stomach cramps, Irritable bowel, Swelling of hemorrhoids and/or anus area, Rectal bleeding, Bloating, Flu-like achiness, Joint pain, and Stiffness
Link to post
Share on other sites
probably more than you wanted to know but choose your stimulant

Thanks, that's a very informative link. Something mentioned in one of the articles caught my eye:

Betel chewing produces an increase in heart rate, blood pressure, sweating and body temperature. In addition, EEG shows widespread cortical desynchronization indicating a state of arousal.

:blink:

then there are the (in)famous "palang-tod" (=bed-breaker)

aphrodisiac paans. not sure what the "active ingredient"

added to this variety is...

milagai

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...