Fresh paan leaves (betel leaves, paan ka patta) are the wrapper for traditional Indian paan — filled with supari, gulkand, lime paste, and aromatic spices, then folded into a neat triangle and eaten in one bite. Making paan is an art form, and it starts with a good, fresh, tender leaf. Sold per lb.

The Wrapper for an Art Form

• Fresh paan (betel) leaves — sold per lb
• For making traditional sweet and savory paan
• Must be fresh and tender
• Highly perishable

How to Use

Wash gently, pat dry, apply a thin smear of chuna (slaked lime) paste, add your preferred fillings (gulkand, supari, coconut, fennel), fold into a triangle, and eat immediately.

Betel Leaves for Pooja

Beyond paan-making, fresh betel leaves (vetrilai in Tamil, tamalapaku in Telugu, vidyache pan in Marathi) are essential in Hindu pooja and festival rituals — placed on the kalash, offered with supari and coins, and used in Satyanarayan katha, Ganesh Chaturthi, weddings, and housewarmings. We stock them year-round alongside our Pooja & Incense range.

Frequently Asked Questions

Where can I buy fresh paan leaves in Los Angeles?
At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles — sold per lb in our Fresh Produce section, with same-day delivery within 10 miles and in-store pickup. EBT accepted in store.

What goes inside paan?
Sweet paan: gulkand, coconut, fennel, tutti-frutti. Savory paan: supari, lime paste, katha. Endless variations exist.

How do I keep the leaves fresh?
Wrap in a damp cloth and refrigerate. Use within 2-3 days — they wilt and yellow quickly.

Is paan the same as betel nut?
Paan is the leaf. Supari (betel nut) is one of the fillings. They are different things.

Fresh produce — highly perishable, use within 2-3 days.