in small metal containers or in small glass containers 
called sunnadu-dabbhi (lime-container). 
The purpose of using lime with the leaf is to neutra- 
lize the burning and stinging acidity in the leaf. A leaf 
taken without lime burns the mouth, and one gets a ter- 
rible stinging sensation. That is why, knowingly or un- 
knowingly, the pan chewers always use lime and smear 
the leaf with it before placing it in the mouth. If an ex- 
cess of lime is used, the effect would be the same, as the 
lime will also burn the mouth. This is one precaution, 
not to take a leaf without lime and not to use an excess 
of lime, which the pan chewer knows by experience. 
Generally the amount of lime applied to the leaf is very 
small. 
UTILIZATION OF Pan 
a. Non-habitual chewing 
In this type of chewing the pan is eaten entirely for 
the carminative and salutary effect. Four different meth- 
ods are used. 
1. Pan trinity. Used either plain or with ingredients 
(masala), this is the simplest form of pan. It varies de- 
pending on a liking for astringency or sweetness. For as- 
tringency, raw nuts are used; for sweetness, cured nuts. 
The nuts are first placed in the mouth. While they are 
softening, the leaves are cleaned, and the lime is applied 
to them. They are then folded into small size and placed 
in the mouth and chewed with the nuts which are already 
in the mouth. The number of leaves used varies, but on 
the average a person may use from three to five leaves 
at a time. This form of chewing thus consists only of 
betel nuts, betel leaves and lime. Some use various other 
ingredients during the process of chewing; with cured 
nuts, people who like the sweet taste may use pieces of 
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