Ingredients:
- 10-12 betel leaves
- 5-6 areca nuts
- 1 teaspoon cardamom powder
- 1 teaspoon clove powder
- 1 teaspoon cinnamon powder
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dried ginger powder
- 1/2 teaspoon salt
Instructions:
1. Wash the betel leaves thoroughly and pat them dry.
2. Cut the areca nuts into small pieces.
3. In a grinder or blender, combine the betel leaves, areca nuts, cardamom powder, clove powder, cinnamon powder, fennel seeds, nigella seeds, black peppercorns, dried ginger powder, and salt.
4. Grind the mixture into a fine powder.
5. Transfer the pan masala powder to an airtight container and store in a cool, dry place.
Usage:
To use pan masala, take a small amount (about 1/2 teaspoon) and place it in your mouth. Chew it slowly, allowing the flavors and aromas to mix together. Spit out the saliva after chewing. Pan masala can be consumed after meals or as a breath freshener.
Note:
Pan masala is generally considered safe for consumption, but excessive or prolonged use may be associated with certain health risks, including oral cancer and digestive problems. It is important to consume pan masala in moderation and to follow proper oral hygiene practices. Additionally, some countries have restrictions on the sale and consumption of pan masala due to its potential health effects.