Paan was invented by Scholars of Aruvedas with the help of Dhanvantari thousands of years ago after taking experiment on rats. Paan was found out good for digestion Even reference of Paan is found in Shrimad Bhagavatam as Lord Krishna used to chew. This evidence is of 5000 years ago.
Paan is chewed as a palate cleanser and a breath freshener. It is also commonly offered to guests and visitors as a sign of hospitality and as "ice breaker" to start conversation.
It also has a symbolic value at ceremonies and cultural events in India.
There are a variety of betel leaves grown in different parts of India and Bangladesh; the method of preparation also differs from region to region.
There are a variety of betel leaves grown in different parts of India and Bangladesh; the method of preparation also differs from region to region. The delicately flavoured paan from Bengal is known as Desi Mahoba . Maghai and Jagannath are the main paans of Benaras. Paan prepared from small and fragile leaves from south India is known as Chigrlayele. The thicker black paan leaves, the ambadi and Kariyele , are more popular and are chewed with tobacco.
The skilled paan maker is known in North India as a paanwala. Many people believe that their paanwala is the best, considering it an art that takes practice and expert touch.