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Paan originated over 5,000 years ago in India as a post-meal digestive and mouth freshener.
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Ancient Sanskrit texts mention paan as 'tambula', describing it as a mixture of betel leaf, areca nut, and lime.
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The Mughal empire popularised paan culture across the Indian subcontinent from the 16th century onwards.
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Traditional paan preparation involves wrapping specific ingredients in a betel leaf, creating a neat parcel.
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Paan became a symbol of hospitality in Indian culture, offered to guests and during ceremonies.
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Different regions developed unique paan varieties, such as Banarasi, Calcutta, and Maghai styles.
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Modern variants include sweet paan without tobacco, and 'fire paan' which involves briefly lighting the prepared paan.
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Despite health concerns about tobacco-containing versions, paan remains integral to Indian social customs.
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Do you like having paan?
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