Betel nut is slightly smaller than an egg, with fibrous skin and seeds, that is, betel nut. The endosperm is hard with gray-brown spots. From August to165438+1October, the fruit is harvested before it is fully ripe, peeled, cooked, sliced and dried in the sun, and it is dark brown or black after drying. When chewing, cover it with leaves.

Since ancient times, betel nut has been a good product for residents in the southeast coastal provinces of China to welcome guests and entertain relatives and friends. In ancient times, honored guests as "guests" and "lang", hence the name "betel nut". In Malaysia, the word "betel nut" comes from Malay word "betel nut". Betel nut also has many titles, such as Renpin and Binmen. In many parts of Asia, such as Taiwan Province Province, Indian, Hainan and Hunan, the habit of chewing betel nut is still maintained.