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.
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.
Pan or Paan: Betel leaf folded around a stuffing lime paste or various spices and eaten after a meal as a digestive.
Pan-broil: To cook, uncovered, in an ungreased or lightly greased frying pan, pouring off fat as it accumulates.
The betel nut is shaved or cut into slivers for easier chewing and is often mixed with local spices or tobacco for a more appealing flavor. Some betel nut producers wrap the ground-up betel nut and spice mixture in a fresh betel leaf and sell it in ...
Betel leaf folded around a stuffing lime paste or various spices and eaten after a meal as a digestive. Pakoras. To all intents and purposes the same as the Bhajia. Palak or sag. Spinach. Panch phoran. Five seeds.
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: Betel, Spice, Spices, Water, Shred
  
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