Introduction to Betel Nut Betel Nut Origin, Birth Environment and Varieties

Betel nut is not only loved by Hunanese people, but also by Taiwanese people. It is their daily snack.

[Warning] Betel nut is a Class 1 carcinogen on the World Health Organization's International Agency for Research on Cancer list of carcinogens. Chewing betel nut can increase the risk of oral cancer.

Betel nut

Known as one of the four major southern medicines in China, China has a 1,500- year history of planting betel nuts. Hainan Province is the main production area of ​​betel nuts, where there is a custom: offering betel nuts to guests. This shows the status of betel nuts in the hearts of local people. According to local people and ancient records, Hainan has a long-standing custom of treating guests with betel nuts. In the Jin Dynasty's "Southern Plants and Trees : Betel Nut Chapter", there is a record that " people who make friends with people who are more valuable than tourists must first present this fruit . " The Song Dynasty's "Lingwai Daida" wrote: " When guests arrive, no tea is served, only betel nuts are used as a gift . " Hainanese people have always regarded betel nuts as a top-notch gift, believing that " betel nuts are not a courtesy when visiting relatives and friends . " More than 800 years ago, Su Dongpo, who was exiled to Hainan Island, once described the scene of a Li girl holding a betel nut in her mouth and inserting jasmine flowers.

Betel nut is oblate or conical, with a blunt top and a flat and wide base, 1.5 to 3 cm high and 1.5 to 3 cm in diameter . The surface is light yellow-brown to dark brown, with a light-colored reticular texture, a concave pit in the center of the base, and a large light-colored hilum next to it. It is very hard, and marble-like texture can be seen on the cut surface. It has a slight smell and a slightly astringent taste. Betel nut has high medicinal value. Chinese medicine uses it to treat worm accumulation, food stagnation, abdominal distension and pain, edema, beriberi and other symptoms. Its peel is called " dafupi " , which can promote qi, promote diuresis, and reduce swelling. In addition to the fruit, the leaves can also be eaten. After the betel nut is sliced, it is dipped in seasonings, chewed slowly, and green water is spit out, and Danjin is produced. After eating, the face is red and the ears are red, just as Su Dongpo improvised the poem " The red tide on the cheeks was once charming, who knew that you were drunk with betel nut " .

Betel nut origin

Betel nut is mainly distributed in Central Africa and Southeast Asia, such as India, Pakistan, Sri Lanka, Malay Peninsula, New Guinea, Indonesia, Philippines, Myanmar, Thailand, Vietnam, Cambodia, etc. China has a history of 1,500 years of introduction and cultivation. It is cultivated more in Hainan and Taiwan provinces, and also in Guangxi, Yunnan, Fujian and other provinces (regions).

Areca nut growing environment

Betel nut likes to grow in a humid and warm environment. Moist, loose and fertile soil in areas without low temperatures is most suitable for growing betel nut.

Betel nut varieties

1. Langyu: Dry the ripe fruits for 1 to 2 days, then slowly dry them in a stove with dry firewood. Take them out after 7 to 10 days and let them cool. Smash the fruits and take out the Langyu and dry them for another 1 to 2 days. Generally, 100 kg of fresh fruits can be processed into 17 to 19 kg of Langyu .

2. Dried betel nut: Pick the green fruit and remove the branches. Then put the fruit in a pot and add water to boil for about 30 minutes. Take it out and dry it. Then put the fruit in a stove and bake it with wet firewood. Stir it once for about 2 to 3 days , and turn it twice. After about 8 to 10 days, use a wooden stick to directly insert the bottom layer from the top. If it goes in at once, it means that the bottom layer is dry. At this time, take it out and it will become betel nut. Generally, 100 kg of fresh fruit can be roasted to get 20 to 25 kg.

3. Big belly peel: Cut the ripe fruit in half longitudinally, peel off the peel, dry it in the sun, and loosen and dry it.

4. Betel nut flower: It is made by drying the male flowers that have not yet opened. The best ones are earthy yellow or light green.