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Betelnut is the fruit of the Areca tree, a wiry
coconut palm which grows in moist ground in many parts of
Asia, including Malaysia, India, Vietnam, Sri Lanka, Indonesia,
Philippines, and Micronesia. It's a refreshing,
mild stimulant which is chewed casually like gum, inducing
a similar effect to an espresso coffee.
Betelnuts are rich in tannins and contain a red dye
which over time will turn your teeth black and lips red. Nonetheless,
research has actually shown that chewing betelnut can reduce
tooth decay and prevent cavities.
Origins and History
Betel chewing is a tradition which dates back thousands of
years. The bitter poultice is an acquired taste, and although
it's not clear why the people of the Pacific originally began
to chew betelnut, the habit has been passed down through the
generations and now provides a cultural link to their past.
Chewing betelnut is an everyday activity, but is also a fundamental
part of social gatherings and celebrations. It's often offered
to guests as a sign of goodwill and to welcome them into the
family home.
Serving Suggestion
There's a number of different species of Areca, and some kinds
of nuts are favoured in different regions or are only available
at certain times of year. In Guam the favourite species
is a hard, red nut with a grainy texture, known as ugam,
whereas in Micronesia, softer, juicier nuts are prefered.
The betelnut is spilt open using a special instrument, and
the husk is wrapped in a betel leaf called pupulu.
Pupulu has a fresh, peppery taste, but depending on the variety
of areca from which it comes it can be very bitter. Seasoned
chewers might mix the betelnut with tobacco, or sprinkle the
leaf with slaked lime. |
