Kalkatti Pan Ingredients - Kalkati Pan Making Process / Procedure in Gujarat
Paan chewing constitutes an important and popular cultural activity in many Asian and Oceanic countries. It is also known as Beeda and the name comes from the Sanskrit word Parna ‘Leaf’. Paan is basically a preparation combining betel leaf with areca nut and mixture of nuts, seeds, herbs, and spices which is served after meals in Gujarat India.
There are different types of Paan, like Kalkatti Paan, Meetha Paan, Maghai Paan, Banarasi Paan, Bangla Paan, Misti Paan, Saada Paan etc.. These Different Paans are distinguishing by the ingredients and making procedure. Among all Kalkatti Pan is very famous especially among the general people, who just eat Pan as Mukhwas rather than daily Habits. The Kulkatti Pan is used as a mouth freshener / desert after dinner or it will be also served at some restaurants, marriage events and parties after food in Saurastra region, Gujarat, India.
You can find small stalls on the roadside everywhere in the Cities of Gujarat like Surat, Rajkot, Ahmedabad, Jamnagar, Bhuj, Kutch, Bhavnagar etc.. And the pan makers are made the exact flavor you want. The ingredients in pan masala vary widely, depending on personal taste and region. Fennel seeds are often key ingredients, since they tend to leave the mouth with a fresh feeling, and it is also possible to find cinnamon, cardamom, betelnuts, melon seeds, sugar confectionary balls, sweeter, saccharin, glucose, menthol, flavours, and various other ingredients. When chewed, the ingredients help to freshen the breath, and they are also said to aid digestion, which can be very useful after eating spicy food that might upset the stomach.
One version of pan masala, guthka, includes tobacco, which may be flavored or treated with various additives. In addition, chewing tobacco has been linked with various cancers. As a result, sales are restricted or banned in some regions. Kalkatti Pan is made up of fresh Kalkatti Pan Leaf mixed with quality ingredients like saunf, gulkhand, glazed cheeries and elaichi dana and other spices to give amazing minty taste to the mouth. |