Betel Leaf

• Used as a natural wrap for ingredients like minced meat, spices, or nuts in traditional dishes such as Thai Miang Kham or Indian Paan. The leaf adds a peppery, aromatic flavor to the fillings.
• Incorporated into herbal teas or infusions for its potential digestive and medicinal benefits, often combined with ginger or honey.
• Served as a palate cleanser or mouth freshener after meals, especially in Indian cuisine, where it is paired with areca nut and sweetened condiments.
• Used in chutneys or spice pastes to impart a unique, earthy flavor to curries and stir-fried dishes.
• Employed as a decorative garnish or edible plate for appetizers, enhancing both presentation and taste.
• Occasionally used in traditional medicine for its antibacterial and anti-inflammatory properties, often in poultices or decoctions.

• Betel leaves are rich in antioxidants, which help combat oxidative stress and support overall wellness.
• Known for their aromatic and slightly peppery flavor, they are often used to enhance the taste of dishes or as a natural wrap for fillings.
• Betel leaves are traditionally used in some cultures as a digestive aid, often chewed after meals to promote digestion.
• They contain essential nutrients like calcium and vitamin C, contributing to a balanced diet.
• Betel leaves are commonly used in herbal teas or infusions for their refreshing and soothing properties.
• They are a staple in many Southeast Asian cuisines, often used in appetizers, salads, or as a decorative garnish.

To keep betel leaves fresh, store them in the refrigerator wrapped in a damp paper towel and placed inside an airtight container or plastic bag. Avoid direct exposure to air and moisture to prevent wilting. For longer storage, you can freeze the leaves, but this may slightly alter their texture and flavor. Always check for signs of spoilage before use.