The leaves that make up the betel nut are betel leaves.

Piper leaf is a vine of the Pepper family, and its vine is also edible. The lily leaves are vines, and the established plants are small and hairy. The tassel is 7.5~15cm long, and the female ear is hanging, 3~12cm long. Its stems, leaves and inflorescences are often cultivated in Taiwan for chewing with betel nuts. The leaves can be chewed and have a spicy taste.

Piper betle (scientific name: Piper betle? L.) is a climbing vine of the Pepper family and the genus Piper; the branches are slightly woody and have roots at the nodes. The leaves are papery to nearly leathery, broadly ovate to ovate-oblong, with a tapered apex, equal to slightly unequal sides, and hairless ventral surfaces. The uppermost pair of veins are usually opposite, with obvious reticular veins;

The petioles are covered with very fine powdery pubescence; the flowers are unisexual, dioecious, and gathered into spikes opposite to the leaves. The total pedicel is nearly as long as the petiole, the inflorescence axis is pubescent; the bracts are round or nearly round, sessile, shield-shaped, the anthers are kidney-shaped, the filaments are thick, the lower part of the ovary is embedded in the fleshy inflorescence axis and is connate with it. , the top of the berry is slightly convex, and blooms from May to July.

Extended information:

Main value of betel leaves

Medicinal uses

Stems, leaves and fruits: pungent, slightly sweet, warm. Warming and promoting Qi, dispelling wind and cold, reducing swelling and relieving pain, resolving phlegm and relieving itching. Used for cold cough, stomach pain, indigestion, abdominal distension, sores, and eczema.

Others

⑴The aromatic oil extracted by this method is konjac soy sauce, which can be used as a raw material for flavoring. Many ethnic groups in Southeast Asia like to chew the ancient betel ash and betel nut wrapped in its leaves.

⑵ Making distiller’s yeast. Liu Xinqi's "Jiaozhou Ji" says: "Today's Shu people only use wilted leaves to make distiller's yeast, which has a beautiful fragrance."

⑶ Traditional rice dumpling filling condiments in some places in my country. When making traditional rice dumplings in Yangjiang City and other places, they are used to wrap pork (usually fatty meat or pork belly), and then serve as salty fillings with mung beans, salted egg yolks and other ingredients.

Such rice dumplings not only have the fragrance of beech leaves, but more importantly, they do not feel the fatness of the meat. They taste very good and are very popular.

Trichosanthes leaves are distributed in China from Taiwan in the east, and are cultivated in all provinces and regions from the southeast to the southwest. It is also distributed in India, Sri Lanka, Vietnam, Malaysia, Indonesia, Philippines and Madagascar.

The aromatic oil extracted by this method is konjac soy sauce, which can be used as a raw material for flavoring. The stems and leaves are used as medicine to treat stomach cold pain, wind-cold cough, sores, boils, eczema, etc. Many ethnic groups in Southeast Asia like to chew lime and betel nut wrapped in leaves.

Reference: Baidu Encyclopedia - Bean Leaf