(b´tl), masticatory made from slices of betel palm seeds (called betel nuts) smeared onto a betel pepper leaf together with other aromatic flavorings and lime paste and rolled up.
Betel nut is not illegal in the United States, but very few sources outside of certain Asian grocery stores import even the medicinal version. Some describe the flavor of a betel nut as peppery, while others say it is impossibly bitter.
Areca. Betel nut.
Asafoetida Hing. Gum obtained from root of giant fennel-like plant. Used in powder or resin form. A rather smelly spice. Aserio.
Aniseed.
Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion.
Areca: Betel nut.
Argenteuil: served with asparagus.
Aromatic: any of various plants, herbs and spices that impart a lively fragrance and flavor to food and drink.
Areca Nut - Betel nut, East India pepper plant. It is chewed in Asia to aid digestion.
Aroma - describes flavor and fragrance, both closely related.
Betel Leaf A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut.
Betel Leaves Used in the making of miang, a popular Thai snack and added to some curries. Cha plu (Thai) is a similar ingredient with a finer, tender leaf and brighter green with distinct veins and more delicate in flavour.
Mint leaves, cardamom, powdered lime, pure menthol, catechu, betel nuts, areca nuts, and other flavorings may also be added to the mixture.
is related to loam or slime and derives from an Indo-European root LEI- with general meaning 'smear, glue' (cf. German Lehm 'clay'). Lime stone is not often used for culinary purposes, Mexican masa harina (tortilla flour) and South-East Asian betel ...
Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.
and they form a principal ingredient in curries and compounded spices. In the north of Europe they are much used as a spice and flavouring material for cakes and liqueurs; and they are very extensively employed in the East for chewing with betel, ...
Betel leaf: the Vietnamese wrap beef in these leaves, while others chew them like gum. Also: pupulu.
Bette (Fr.): see Blette.
Betterave (Fr.): beet.
Beurre (Fr.): butter.
Beurre demi-sel (Fr.): butter (lightly salted).
 See also: Cooking, Spice, Aroma, Betel leaf, Paste
  
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