Indian Pann - served as a digestive after meal

Paan' is served as a digestive after some meals. The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and is believed to help in clearing the system. Mumbai is known to be a good place for connoisseurs of paan.

All the varieties of paan preparations can be made in any of the three types of paans - Kalkatta, Banarasi, Maggai.

After mixing the common ingredients,

For Meetha Paan add :
• Gulkand
• Kharik
• Munakka
• Khopra (Grated Coconut)
• Badam Powder (Almond)
• Kaju Powder (Cashew)
• Pista Powder (Pistachio)
• Cherry
• Special Salli Supari
• Gulab Powder (Rose )

For Sada Paan add:
• Special Roasted Supari
• Kalkatta Supari
• Special Salli Supari
• Badam Chutney
• Hari Patti (small Green Leaves)

For Sada Meetha add:
• Roasted Supari
• Kharik
• Special Salli Supari
• Gulab Powder
• Elaichi Water (Cardamom Water)

For 120 Paan: 120 No. Tambaku (Tobacco) is added to any of the paan preparation. Similarly Tambaku No. 160, 300 and 600 are also available.

Two more types of Tambakus added in the paan are:
• Nautan Kimam - It is a readymade preperation of Kesar Kimam
• Bhola Tambaku