Fresh paan (betel) leaves are the delicate wrapper for one of India's oldest after-meal traditions — a carefully assembled fold of lime paste, supari, gulkand, coconut, and aromatic spices. Making paan at home requires fresh, tender, unbruised leaves — and these need to be used fast because they wilt quickly.

For the Art of Paan

• Fresh paan (betel) leaves
• For traditional sweet and savory paan
• Must be tender and unbruised
• Highly perishable — use within 2-3 days

How to Use

Wash gently without bruising. Apply a thin smear of chuna (slaked lime paste), add your preferred fillings — gulkand, supari, coconut, fennel seeds, tutti-frutti — fold into a triangle, and eat in one bite.

Frequently Asked Questions

What fillings do I need?
Sweet paan: gulkand (rose petal jam), coconut, fennel, tutti-frutti. Saada paan: supari, lime paste, katha. Check our store for paan supplies.

How do I keep leaves fresh?
Wrap in a damp cloth, place in a container, and refrigerate. Even then, use within 2-3 days.

Is paan an acquired taste?
The flavor is unique — sweet, aromatic, slightly astringent. Most people who grew up with paan are devoted to it.

Fresh produce — highly perishable. Use within 2-3 days of purchase.