copra, cardamom seeds, cloves, nutmeg and mace; the 
astringent loving ones use kath and cardamom seeds. 
There is no hard and fast habit in these usages; one may 
use only cardamom seeds with pan; or only cloves. They 
often depend on the economic condition of the users, as 
the ingredients, unlike pan, depend on the buying power 
of the users. 
Various kinds of pan boxes are used in northern India 
to keep these pan trinities and their ingredients. These 
are of various shapes, and often exquisitely ornated. They 
are mostly made of brass and are divided into compart- 
ments where the ingredients are placed. The boxes are 
circular, with the compartments radiating, or rectangu- 
lar; often they are two-storied, the upper story, which 
has compartments, is fitted into the lower one; this up- 
per one can be lifted out. The lower story, without com- 
partments, contains the nuts and often a small nut slicer. 
In southern India, the pan is offered on special plates; 
in rich families on silver plates. The betel leaves are ar- 
ranged on the plates, the nut mixture is placed ina silver 
cup or in a glass bottle which is placed to one side, with 
the lime in a small glass container or on a betel leaf; the 
plate is then placed before the guests and relatives after 
the meals. 
2. Nut mixtures (pudi-adike). The nut mixtures also 
differ in their ingredients depending on whether cured 
nuts or raw nuts are used. Further, they differ in the 
number of ingredients, aroma and freshness, depending 
on whether they are prepared by the housewife for home 
use or are commercial products, and also on the buying 
capacity of the user. 
Cured nut mutures. An average middle class well-to- 
do family uses a nut mixture prepared in the following 
way. Generally half nuts are broken into coarse pieces. 
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