loo FOOD FOR THE TROPICS 



West African Pepper 



{Pijper clusii) 



This plant is widely distributed in tropical Africa, and is 

 called Irrei (Yoruba) ; also Tara (West Africa). In some 

 parts it is called Do j vie. 



In West Africa it is largely used to flavour soups and 

 other dishes. The plant has bright red berries, and 

 generally grows in mountainous country as a climber on 

 moderate-sized trees in forest thickets. 



Betel Leaves 



{Piper hetle) 



This Betel is probably a native of Java, but is much 

 cultivated in the hot and damp regions of the tropics. It 

 is called Pan (Hindustani) ; Yettilai (Tamil) ; Kun-yoe, 

 etc. (Burmah) ; Yettila (Malay) ; and Siri (Java and 

 Sumatra). It is a perennial creeper. 



The leaves contain an alkaloid called "arakene," 

 also an aromatic volatile oil, which is only active when 

 they are green ; when dry, they wholly lose the oil, and 

 with it all their valuable properties. They are masticated 

 by the inhabitants of South Asia when combined with 

 cardamoms, nutmegs, cloves, and other spices. Some 

 natives also use areca-nut, but this would seem to 

 be objectionable, as it has the effect of colouring the 

 teeth black. When areca-nut is used, a little lime also is 



