INGREDIENTS :
(Recipe on bottom of page)

 

 

The Tambool Trine :

Truly, like a leaf descended from heaven, the betel creeper can often be seen circling the areca tree in seductive embrace. The green shade of the leaves vary from region to region as does its name.

 

« BARI » says, that to grow the leaf is the prerogative of a highly esteemed sect. The Tamboli sect was equally well placed, they were priviledged sellers of the betel leaf.

The ancient cultivation techniques are still being followed. Being a tropical creeper, the betel vine requires a moist soil of clay loams, and a hot and humid climate. Water is necessary for its growth. The Mahoba manure of mustard oil cakes, jowar flour, cow dung and curd, is full of proteins and gives the Mohaba leaf its sharp, juicy and aromatic characteristic. The various tastes of the betel leaf are not only due to the difference in soil and water, but also to the change in traditional cultivation practices in different parts of the country.

Folded into the leaf are a variety of spices, each having a specific taste and medicinal property. The way of folding the leaf was an art which only few people could master. The folded leaf popularly called, BIDA or PAAN , was given different shapes, identified by different names. Some very imaginative shapes such as the peacok or lotus, were designed only by very skilled hands.

 

Areca Nut :

« The high magnificent areca palm, elegant and slender, which reaches up to touch the skies, gives us a fruit conceived in the womb of the sky. »

The areca nut, known as « supari » is derived from a complex chemical compound and is rich in alkaloids and tannin. Modern man uses it in different ways, such as for the preparation of leather and toothpaste. The consumption of this nut is quite important : 200.000 tons per year in India, and it is also imported from the neighbouring countries of Ceylon, Malaya, and Sumatra.

 



The areca nut is eaten full of juice, as is the variety dried in the sun (white supari) which has plenty of flavour. The half-ripe nut is marinated in milk or « Kattha » and dried in the shade. Sometimes it is cooked in its juice and dried in the sun.

 

 

Lime :

The slaked lime or « chunam » has many origins. Coral, shells of oysters or mussels are often used by lime makers. « Chengary » (a particular caste) were specialists, their main work being the preparation of lime.

 

The Betel utensils :

Various implements are necessary for the preparation of betel quids or areca nut :

- Containers for the lime : pots, cases or boxes of various forms, which may be in silver, gold, brass, bronze, ceramic, wood. Generally, they are fitted with a spatula held by a small chain, and used to get the lime. These spatula are rather small, and are often made of metal ; They may be carved, or, most of them are of a simple design.

- Cutters and special knives, necessary to cut the areca nut. They have an iron blade, and bronze, copper, silver or steel handles. They are always very decorative, with designs of humans and animals. There is a very large variety of models.

 

- Mortars, used by elderly people with bad teeth, who are therefore unable to chew the nuts. These are ground in mortars, which also represent the owner’s social status. These mortars are used in all the northern part of New Guinea, and also in part of the Sepik basin. Depending upon region, the piece of mortar between the bottom and the cup is sculpted with various figures.

 

- Betel leaf holders : they are cylindrical, shaped in the form of the horn of plenty, or flattened cones, they are engraved with silver or brass, sometimes combined with a cover or a lime box.

 

 
- Containers and boxes, used to keep the betel quid ingredients, are either very ordinary or have several compartments. Their shape may be rectangular, round, oval, with a variety of decorations. They are in bronze, silver, brass, metal or wood.
- Large boxes and cases, where the entire material may be kept. They have inset trays and several parts. They are in silver, brass, red and gold lacquer.
- Plates and cups, used for the display of the quid on the occasion of visits or private ceremonials. They are in silver, brass, bronze or lacquer.

 

RECIPES :

Preparing of the quid :

The royal lime spread on top of the betel leaf with the help of a spatula, consisted of ground pearl, a hint of saffron and whipped butter which was added just before its immediate consumption. The proportion of lime and areca nut necessary can be found in manuscripts dated back to the 6th century. It is recommended to put as much lime « as to cover one’s finger nail ». The quantity of lime is cruscial to obtain the red colour. An excessive amount of lime, would result in an offensive smell, that may even alter the pleasant aroma of the Tambool betel leaves.

In addition to lime and the areca nut, other ingredients are often used, such as the areca « catechu », an extract from several species of trees. It offsets the alkaline nature of lime and brings a strong saliva reaction, resulting in the romantic red colour on the lips of the chewer.

The other ingredients that constitute the 13 qualities of BIDA, (Bida : a special way in which the betel leaves are folded) are : Gambir, cardamom, camphor, tobacco, nutmeg, clove, saffron, musk, coconut, fennel, grey-amber and turmeric.

The ordinary quid has no ground pearls in its composition. More or less spices are used, but inside the betel leaf, there is always areca nut, lime, and at least three spices, but no whipped butter.

 
In India, the quid is folded up in four and fastened by a clove.

 

In the Philippines, the quids you find for sale, are betel leaves covered with lime on the inside, then rolled or folded, so that the two ends are tied. The quid has then the aspect of a small ring, on which fragments of the areca nut are laid.

In Thaïland, the betel leaves are displayed in the shape of rolled cigars. When there are no fresh nuts left, the old ones are pound and mixed with the lime inside a vase with small pieces of betel. When the lime has the consistence of gruel or paste, the mixture gains the shape of the recipient. It is to be noted, that the lime from mussels, chalk, or corals, used, either in the form of gruel or paste, and spread over the side of the leaf, is simply being sprinkled.

The Malayans, give their quids an oblong shape, the veins and tip of the betel leaves being removed. Some of them have the shape of cones, others that of little round parcels.

Usually, almost everywhere, the tip of the betel leaves is removed prior to use.

In Santa-Cruz, a more rudimentary practice is observed. People who live there, just put into their mouth a whole areca nut and a few betel leaves, which are not rolled, they then brush the lime over their gums and the inside of their cheeks.

In New-Guinea, the various ingredients necessary for the preparation of the quid : betel leaves as well as pieces of areca nut and lime paste, are introduced into the mouth, without any special shaping.

In Insulindia, and various islands, Angiram, low Sepik valley, the betel is widely known.

It is an astringent « chewing-gum », made from three ingredients : an areca nut, lime obtained with the combustion of sea-shells, and wild pepper seeds or aromatic barks for instance. It induces a certain inebriation, quite transient, though. It does not affect speach or memory, but gives one a feeling of wellbeing, which makes any entertainment more exciting. Apart from the daily consumption of clusters of nuts, huge amounts are always exchanged on ceremonial occasions.

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