b. Betel Leaf 
Betel leaves are harvested throughout the year in ro- 
tation, as the vine is evergreen and perennial. The leaves 
are generally picked in the morning. They are picked 
with at least one half inch of the petiole attached to the 
leaf. Then these leaves are serially arranged one above 
the other, the ventral surface of one lying on the dorsal 
surface of the other and the petioles touching side by 
side. Counting of the regularly arranged petioles is the 
method adopted to count the number of leaves. The 
leaves are counted in 20’s, 100’s and 500’s. In this ar- 
rangement the leaves, alternating with banana or plan- 
tain leaves, are packed into ball-shaped or barrel-shaped 
large bundles, an operation which requires experienced 
hands. Thus packed, they can withstand any amount of 
handling and any distance of travelling. These artfully 
packed leaves often travel long distances from the place 
of cultivation to towns and cities, often on head loads, 
on busses or in trains. 
Besides supplying city and town markets, the betel 
leaves are sold in the interior parts of India on a barter 
system. Venders (usually women) carry leaves to each 
village on alternate days or twice a week, and cater to 
the village families and collect grains during harvesting 
seasons. 
OTHER INGREDIEN''S 
a. Kath (cutch) 
There are several types: 
1. Kath from Acacia Catechu wood (pale catechu). 
This is the crystalline substance prepared from a concen- 
trated decoction of Areca Catechu wood. The chipped 
wood of this plant is boiled in water to concentration 
and the decoction is then cooled to get the crystalline 
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