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Basic Information:
Scientific Name: Piper betle
Bahasa Indonesia: Daun Sirih
Bahasa Batak: Demban
The betel, Piper betle, is a species of flowering plant in the pepper family Piperaceae, native to Southeast Asia. It is an evergreen, dioecious vine, with glossy heart-shaped leaves and white catkins. Betel plants are cultivated for their leaves which are most commonly used as flavoring in chewing areca nut (betel nut chewing).
The primary use of betel leaf is as a wrapper for the chewing of areca nut (or in modern times, tobacco), where it is mainly used to add flavour. The practice originated in the Philippines around 5000 years ago (where the oldest remains of areca nuts and calcium from crushed sea shells have been found in the Duyong Cave archaeological site). It was spread along with the Austronesian migrations to the rest of Southeast Asia, Taiwan, South China, and South Asia. However, it is unknown when or why betel leaves were first combined with areca nuts, since areca nuts can be chewed alone.
While the practice of chewing Betel leaf existed even before the common era, with attested references from at least the 3rd century CE, the ingredient mix (paan/ betel quid) it was chewed with changed over time. Areca nut, Calcium hydroxide and catechu were the historic ingredients, as referenced in texts from 9th century CE, and tobacco started to feature in the 20th century. The practice of chewing betel leaf is on the decline, and now quid consisting of tobacco, areca nut, and limewater (known as gutka) is more popular.
In India and Sri Lanka, a sheaf of betel leaves is traditionally offered as a mark of respect and auspicious beginnings. Occasions include greeting elders at wedding ceremonies, celebrating the New Year, and offering payment to physicians and astrologers (to whom money and/or areca nut, placed on top of the sheaf of leaves, are offered in thanks for blessings).In Bengali weddings,the bride is brought to the groom,seated on a platform and her face covered in betel leaves.
In Papua New Guinea and the Solomon Islands, the inflorescence stalk of the betel tree, known as daka or “mustard stick”, is consumed together with the leaves.
It may also be used in cooking, usually raw, for its peppery taste. Use of binglang, or betel, has over a 300-year history in areas of China, where it was once promoted for medicinal use.
Nutrition, Traditional Use and Research
The statements below describe nutrition facts, traditional use and published research. They are not health claims for our products.
- Betel leaf (Piper betle; daun sirih in Indonesian, demban in Batak) has a long tradition in South and Southeast Asia, where it plays a role in social customs and in traditional folk practice.
- Important health note: In many places the leaf is chewed as a “betel quid” together with areca nut, lime and sometimes tobacco. The International Agency for Research on Cancer (IARC) classifies betel quid, with or without tobacco, as carcinogenic to humans. We do not recommend chewing betel quid. The leaf on its own, as used in cooking and in teas, is a different matter, but it should still be used in moderation.
- Betel leaves contain fiber, antioxidants such as catechin, and an essential oil with phenolic compounds such as chavicol. In laboratory tests, these compounds show antibacterial and antioxidant activity. These are test-tube findings and do not show an effect in people.
- In traditional practice, betel leaf oil is diluted and used as a mouth freshener or mouth rinse, for example a few drops in a cup of warm water. Scientific evidence is limited, and essential oils must always be diluted.
- Traditional folk uses of betel leaf reported from various countries include use for nosebleeds, earaches, headaches, body odor and skin complaints. These are traditional uses only and have not been confirmed by sufficient scientific evidence. Problems with the nose or ears, especially in children, always need medical advice; please do not insert leaves or oils into the nose or ears.
- Laboratory studies have examined betel leaf extracts for a number of properties, including effects on cholesterol, pain and cancer cells. These are early findings from cell and animal studies, and no health effect in people can be concluded from them.