FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PAAN
Rau, Santha Rama and the Editors of Time-Life Books. 1969. The Cooking of India. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
Digestive preparation that Indians chew after meals. It contains betel nuts, spices and lime paste-and sometimes includes tobacco.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Indian, Pakistani, and Sri Lankan pp. 213]
is the large heart-shaped Paan leaf is wrapped around special spices to form a small packet that is served at the conclusion of a meal or to departing guests. The box that stores the Paan is usually highly ornamented and is called a Paandaan.
