To these grated copra, grated nutmeg, crushed cardamom 
seeds, broken pieces of cloves, broken mace, tiny pieces 
of cardamom or cassia bark and saffron are added and 
mixed well. The fresh grated copra gives a fatty coating 
to the whole mixture and increases the aroma. Crystals 
of sugar are then added. This mixture is always kept in 
air-tight bottles to preserve its freshness. Occasionally 
au very small quantity of camphor may be added to in- 
crease the smell. ‘The same kind of mixture, sometimes 
varying in ingredients, is prepared by small firms, or 
restaurants, or pan shops for use in beedas; or for use 
after a meal; often the mixture may further be scented 
with amber or other resins. The mixture is placed in 
small paper packages (each package contains a small 
spoonful of mixture) and sold in the shops. Some restau- 
rants keep these packages at the counters for the use of 
the customers after meals. 
Raw nut matures. The raw nuts are sliced, and fennel 
seeds, caraway seeds, coriander seeds, cardamom seeds, 
and broken cloves are added to them. The number and 
kinds of seeds used vary very much in this mixture. In 
northern India, hotels and restaurants very commonly 
keep this mixture at the counter for the use of customers. 
Many who may not like to chew the leaves use this 
mixture. 
3. Beeda. This is a commercial form of ready made 
pan quid sold in the pan shops, in bazaars, restaurants 
and hotels. There are two chief kinds of beedas, in many 
ways different in their preparation and in their ingredi- 
ents; one common to northern India and the other com- 
mon to southern India. 
Northern India. Each beeda contains at least two 
leaves. The selected leaves are cleaned, the apex and 
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