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Tirur Betel Leaf is an important traditional crop variety of Betel leaf cultivated in the Indian state of Kerala. It is mainly cultivated in Tirur, Tanur, Tirurangadi, Kuttippuram, Malappuram and Vengara block panchayaths of Malappuram district of Kerala. [1] [2] Under its Geographical Indication tag, it is referred to as "Tirur Betel Leaf ...
In one region where betel leaf cultivation is the main source of income for farmers, a total of 2,825 hectares of land is dedicated to betel vine farming. [43] The average production costs for these betel farms in Bangladesh are about Tk 300,000 per hectare ($4,000 per hectare, $16 per decimal).
Common names in English include areca palm, areca nut palm, betel palm, betel nut palm, Indian nut, Pinang palm and catechu. [1] This palm is commonly called the betel tree because its fruit, the areca nut , which are often chewed along with the betel leaf , a leaf from a vine of the family Piperaceae .
The betel plant is a tropical plant, so it needs a warm and humid climate to grow properly. It thrives best under shade and in a temperature ranging from 10 to 40 degrees. The presence of black clay in the soil along with the hot, humid climate gives the Mysore betel leaf special characteristic
Google Maps' location tracking is regarded by some as a threat to users' privacy, with Dylan Tweney of VentureBeat writing in August 2014 that "Google is probably logging your location, step by step, via Google Maps", and linked users to Google's location history map, which "lets you see the path you've traced for any given day that your ...
Paan dan (case to store Paan) in shape of peacock.Originating from Cambodia during the Longvek era (17th or 18th century) "Paan" in Indo-Aryan languages is a combination of betel leaf with areca nut which is widely consumed throughout South Asia [2] and Taiwan. [3] "
In Assam, betel nut and leaf has indispensable cultural value; offering betel leaf and nut, (together known as gua) constitutes a part of social greeting and socialising. It is a tradition to offer pan-tamul (betel leaves and raw areca nut) to guests immediately upon arrival, and after tea or meals, served in a brass plate with stands called bota .
Piper sarmentosum (lolot pepper, lolot, wild betel) is a plant in the family Piperaceae used in many Southeast Asian cuisines. The leaves are often confused with betel, [1] but they lack the intense taste of the betel leaves and are significantly smaller. Piper lolot (lolot) is now known to be the same species.