Betel is the true addiction of Southeast Asia and India
The leaves of the betel plant have a high content of eugenol, so that they intensely fragrant when crushed cloves and taste similar. The Betelpfefferblatt tastes refreshingly aromatic and has a weak local anesthetic and digestion by the essential oil. By the eugenol contained a slightly numbing sensation caused in the mouth.
Market at Mount Popa: Everywhere the fresh betel leaves
Presentation of the leaves with a lot of love and creation
Market in Bagan, of course, not without betel leaves
At the Central Market in Mandalay: Again, only a quarter with the plant
Young mother in a bus chewing the betel nut, unfortunately, the red mass is then sometimes spit on the floor
The eugenol contained in the betel-leaf affects local anesthetic, similar to clove oil that has long been used in Europe as a local anesthetic in dentistry.
Fresh betel nuts are offered as betel in almost all regions of Southeast Asia for purchase. These fresh chopped betel nuts are rolled into coated with slaked lime betel leaves. Often mixing to improve the taste must be added the various spices.