There is archaeological evidence that the betel leaves have been chewed along with the Arica nut since very ancient times it is not known when these two different stimulants substances were first put together. Betel leaf and areca nut are regarded as auspicious symbols of hospitality, and denote a moral, social, and legal commitment. Malay culture and tradition hold betel nut and betel leaves in high esteem, evident through their use in many social and religious ceremonies.
According to De Candolle in 1884 betel pepper might have originated in the Malay Archipelago. In 1966 Burkill described the native place as Central and Eastern Malaysia where the crop as cultivated and spread though tropical Asia and Malaysia.
The Portuguese doctor, Tome Pires, who lived in Malacca between 1512 and 1515, wrote that betel chewing, “helps digestion, comforts the brain, strengthens the teeth and sweetens the breath” as well as holding ceremonial, social and symbolic meanings.
With known ethno-medicinal properties, this plant is widely use in India, Indonesia and other countries of the Indochina region (Malaysia, Vietnam, Laos, Kampuchea, Thailand, Myanmar, Singapore).
Many experts interested in betel leaves a new source of natural antioxidant because the leaves are traditional used to maintain healthy health.
It is common custom throughout India, Malaysia and Indonesia the leaves are chewed, alone or with other plant materials including the areca nut, lime, and catechu for their mouth-freshening, digestives, aphrodisiac and sense of wellbeing properties.
Betel leaf or Piper betle or sirih has been described from ancient times as an aromatic stimulo-carminitive, astringent and aphrodisiac.
There is activity known as makan sireh in Malaysia. It needs three different plants used in combination: the betel nut which is the seed of the areca palm, the betel leaf which comes from the pan plant, and lime. The leaf is first daubed with lime paste and topped with thin slices of the nut before it is folded or rolled into a bite-size quid. It acts as a mouth freshener, helps digestion and creates a sense of euphoria almost like chocolate does.
The leaves are aromatic and produces an aromatic volatile oil containing a phenol called chavicol which has powerful antiseptic properties. It is also containing oxalic acid, tannin and terpenes. It tastes varies from sweet to pungent.
Pharmacological effects of betel chewing include abundant flow of saliva, temporary dulled of taste perception, stimulation of muscular and mental efficiency.
The extraction from the leaves form Java, Manila shows that the leaves contain starch, sugars, tannin, diastase and an essential oil to the extent of 4,2%. The essential oil is a light yellow liquid of aromatic odor and sharp burning taste.
Sirih (Betel Pepper): History and culture
