1. 
   Paan
   (Indian) Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnishe...
   Found op http://www.cuisinecuisine.com/Glossary.htm
   
   
2. 
   Paan
   Betel leaf.
   Found op http://www.zindagee.co.uk/cuisine/glossary.htm
   
   
3. 
   PAAN
   Physician Assistant AIDS Network
   Found op http://www.encyclo.co.uk/local/20895
   
   
4. 
   paan
   Type: Term Pronunciation: pahn Definitions: 1. A preparation of areca nut and perhaps various drugs and flavorings wrapped in a betel leaf, chewed for its intoxicant properties.
   Found op http://www.medilexicon.com/medicaldictionary.php?t=64317
   
   
5. 
   Paan
   A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after ...
   Found op http://www.foodler.com/glossary/cuisines/Indian/5.html
   
   
6. 
   Paan
   Paan is claimed to be chewed as a palate cleanser, a breath freshener, and for digestive purposes. Some offer it to their guests and visitors as a sign of hospitality (after meals at both personal and social occasions) and at the beginning of social events. It has a symbolic value at ceremonies and...
   Found op http://en.wikipedia.org/wiki/Paan
   
   

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