Betel (Piper betle)

Family: Piperaceae | Edibility: Edible (2/5)

Betel (Piper betle) is a perennial climber of the family Piperaceae, which includes Black pepper (Piper nigrum) and kava kava (Piper methysticum). Not to be confused with Betel leaf (Piper sarmentosum), a completely different plant with different uses to Piper betle.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

sweeten the breath. — A mixture of betel leaves and other ingredients is used as a masticatory, which acts as a gentle stimulant and is taken after meals to sweeten the breath.; The ingredients of the betel mixture (quid) can vary widely per country or region.; The three basic ingredients are often the betel leaf, the seed ('nut') from the areca palm (Areca catechu L.) and lime, produced by burning seashells or slabs of limestone.; In the Moluccas and certain regions of Papua New Guinea, the betel leaf is replaced by the inflorescence of Piper siriboa.

Habitat & North American Range

Humid tropical climates. Not known in a truly wild situation. (Zone 10)