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 garnished with edible thin silver foil called 'Varak'. ...
Found on http://www.cuisinecuisine.com/Glossary.htm

Paan

Betel leaf.
Found on http://www.zindagee.co.uk/cuisine/glossary.htm

PAAN

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Found on http://www.encyclo.co.uk/local/20895

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 on http://www.medilexicon.com/medicaldictionary.php?t=64317

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 a meal. It is garnished with Var...
Found on http://www.encyclo.co.uk/local/21703

Paan

Paan is the Hindi word (in lang-hi पान from Sanskrit parṇa `feather) for betel`, which is used for a stimulating and psychoactive preparation combined with areca nut and/or cured tobacco. Paan is chewed and finally spat out or swallowed. Paan has many variations. Slaked lime (chunnam) paste is commonly added to bind the leaves. Some Sout.....
Found on http://en.wikipedia.org/wiki/Paan
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