Paan making


<p><a href=”https://vimeo.com/222218010″>Making Tambula</a> from <a href=”https://vimeo.com/user64522103″>Brad Yantzer</a> on <a href=”https://vimeo.com”>Vimeo</a&gt;.</p>

 

Tambula is part of the dinacharya in Ayurveda. It is a post meal digestive stimulant and a oral deodorant, natural antiseptic, astringent, diuretic, mood elevator, aphrodisiac, nerve tonic, relaxes the mind, creates a feeling of wellbeing, and improves the voice.

Betel leaf itself useful for the treatment of various diseases like bad breath, boils and abscesses, conjunctivitis, constipation, headache, hysteria, itch, mastitis, leucorrhoea, ringworm, swelling of gum, rheumatism, abrasion, cuts and injuries.

 

Instructions on preparing and taking as well as ingredients

Tambula – Tambula leaf – Betel Leaf – Piper betel
Rasa: Tikta (bitter), Kashaya (astringent)
Guna: Laghu (light), Tikshna (sharp)
Virya: Ushna (hot)
Vipaka: Katu (pungent)
Karma: Alleviates Kapha, improves taste, freshens breath, provide good complexion and appearance, removes the waste from the lower jaw and teeth, cleanses the tongue mitigates excess of salivation and cures diseases of the throat.

Slaked lime – Mitigates Kapha and Vata Dosha, kill germs, relieves pain

Betel nut – Puga – Areca catechu
Rasa: Kashaya (astringent)
Guna: Ruksha (dry), Guru (heavy)
Virya: Shita (cold)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Pitta, produces intoxication, enhances digestive power and taste and freshens breath.

Nutmeg – Jatiphala – Myristica fragrans
Rasa: Katu (pungent), Tikta (bitter), Kashaya (astringent)
Guna: Laghu (light), Snigdha (unctuous), Tikshna (sharp)
Virya: Ushna (hot)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Vata Dosha, Grahi (water absorbent), improves taste perception and enhances digestive power, causes downward movement of Vata Dosha, produces cleanliness and freshens breath, cures the hoarseness of voice, anti parasite, useful in skin diseases.

Kankola – Piper cubeba
Rasa: Katu (pungent), Tikta (bitter)
Guna: Laghu (light), Ruksha (dry), Tikshna (sharp)
Virya: Ushna (hot)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Vata Dosha, increases perception of taste, enhances digestive power and help in digestion, causes downward movement of Vata Dosha, aphrodisiac, freshens breath, helps in healing of the wound, cures diseases of the throat teeth and mouth, helpful in cough and difficult breathing.

Edible camphor – Cinnamonum camphora
Rasa – Madhura (sweet), Tikta (bitter)
Guna: Laghu (light)
Virya: Shita (cold)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Pitta Dosha, anti poisonous, freshens breath, anti emetic

Kasturi
Rasa – Katu (pungent), Tikta (bitter)
Guna: Guru (heavy)
Virya: Ushna (hot)
Karma: Mitigate Kapha and Vata Dosha, anti poisonous, anti emetic, wards off cold sensation, freshens breath

Katuka (Latakasturi) – Hibiscus Abelmoschus
Rasa: Tikta (bitter), Madhura (sweet), Katu (bitter)
Guna: Laghu (light), Ruksha (dry), Tikshna (sharp)
Virya: Shita (cold)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Pitta Dosha, cleanses and freshens breath, improves taste perception, enhances digestive power, Grahi (slows the peristaltic motion and helps absorption), aphrodisiac, helpful in cough and troubled breathing

Cutch tree or Black Catechu – Khadira – Acacia catechu
Rasa: Kashaya (astringent), Tikta (bitter)
Guna: Laghu (light), Ruksha (dry)
Virya: Shita (cold)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Pitta, cures skin diseases, stops bleeding, helps in wound healing, relieves cough, kill the germs, helpful in diseases of teeth and mouth

Clove – Lavanga – Syzygium aromaticum
Rasa – Tikta (bitter), Katu (pungent)
Guna: Laghu (light), Tikshna (sharp), Snigdha (unctuous)
Virya: Shita (cold)
Vipaka: Katu (pungent)
Karma: Mitigate Kapha and Vata Dosha, relieves thirst, aphrodisiac, increases perception of taste, enhances digestive power, freshens breath, anti poisonous, helpful in cough, labored breathing, and hiccup

Cardamom – Sukshma Ela – Elettaria cardamomum
Rasa – Katu (pungent), Madhura (sweet)
Guna: Laghu (light), Ruksha (dry)
Virya: Shita (cold)
Vipaka: Madhura (sweet)
Karma Mitigate all the three Dosha, relieves burning sensation, cleanses mouth, freshens breath, increases perception of taste, enhances digestive power, allows downward movement of the Vata Dosha, anti emetic, removes tastelessness of the mouth.

Today, too many other ingredients like fennel, mint, etc along with lime as well as tobacco and other chemical ingredients are being added and it is rare to find just the original. They also make sweet tambul but none of these are the original. Also this original does not harm the body or the teeth. The tooth decay and gum decay is from putting those other things in like tobacco. What we do for a high?!?!

 

Take two leaves of betel, take off the tips and the stem and base of the stem of the leaves, wash them and then smear the thin paste of lime on them. Add catechu paste (katha), puga (betel nut), and then add the herbs above that cleanse and the aroma herbs in small amounts. The amounts differ as per the time of day but this gets more detailed than I am going to explain here.

After making the Tambul, it is folded up and put into the mouth and then chewed. Chew slowly and then as soon as the saliva builds spit it out. Do this for the first two amounts of saliva that is created. They are said to be poison and difficult to digest. The rest is fine.

 

Time of administration:
It is taken at different times. The main time is after meals as a digestive but it is also mentioned in texts that it is part of the dinacharya and to be taken after Anjana, Nasya, Gandusha, and Dhumapaan. Other times for it to be taken are during sex, after waking, after one vomits, and when one is in a gathering of wise men and counsel and other appointments of the same. Once again, the main time it is had is after meals.

Contraindictaions:
Betel leaves chewing is contraindicated in intrinsic hemorrhage, wasting due to injury in chest, thirst, fainting, dehydration, debility, dysuria, Prameha (Diabetes mellitus), dryness of mouth, intoxication, inflammatory diseases of eye, poisoning and emaciation. Times to not consume are after purgation, during hunger and after consumption of milk.

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