Meghalaya Kwai Paan Betel Leaf Areca Nut Traditional Offering

Method

1. 1

   Select fresh, undamaged betel leaves — they should be bright green, pliable and smell fresh.

2. 2

   Slice the areca nut into thin slices or use pre-sliced dried areca nut.

3. 3

   For each serving take one betel leaf. Apply a very thin smear of slaked lime on the inner surface — use only a tiny amount, slaked lime is strong.

4. 4

   Place 2 to 3 thin areca nut slices in the centre of the leaf.

5. 5

   If using cardamom or catechu add a small pinch.

6. 6

   Fold the leaf over the filling: fold one side over, then fold the bottom up, then fold the other side over to form a small triangle or cone shape.

7. 7

   Offer to guests on a small plate or in a decorative container.

8. 8

   In Khasi tradition kwai is always offered to guests before any conversation or business.

9. 9

   Eating: place the entire folded leaf in the mouth, chew slowly.

10. 10

    The combination of areca nut, lime and betel leaf produces a red-tinged saliva and a warming sensation.