Betel pepper

Betel Pepper (Piper betle) is a perennial vine in the family Piperaceae, which includes pepper and kava. Betel leaf is mostly consumed in Asia, and elsewhere in the world by some Asian emigrants, as betel quid or in paan, with Areca nut and/or tobacco.

Description

The betel pepper plant is an evergreen vine, belonging to the Piperaceae family. It has heart-shaped leaves and is known to produce white catkin. The plant is valued for its leaves which are used for medicinal and culinary purposes. The leaves are glossy, dark green and have a strong, pungent flavor.

Cultivation

Betel pepper is a shade-loving plant. It grows in tropical climates and needs a temperature of 20–30 °C (68–86 °F) and a relative humidity of 90–95%. The betel plant needs regular watering. The plant prefers loamy soil, however, it can grow in a variety of soil types.

Uses

The betel leaf is used in a number of traditional remedies for the treatment of stomach ailments, infections, and as a general tonic. It is often chewed in combination with the Areca nut. In India, it is also used in religious rituals and ceremonies. In culinary practices, it is often used as a flavor enhancer.

Health effects

Chewing betel leaf combined with Areca nut is known to be a major risk factor for cancers of the mouth and esophagus. The World Health Organization (WHO) has classified betel quid and areca nut as carcinogens.

See also

• Areca nut
• Paan
• Piperaceae

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