The Pan Masala can be rightly called the
mouth freshner of Indian origin.
It has been observed that people all over the world
have developed chewing habit especially after meals
or during leisure and hours of continuous work. Example
of such habits are use of chewing gum.
To some extent, Pan Masala also serves the similar
purpose and is an outcome of the chewing habits of the
people of Indian origin. Historically, It was the Paan
or betel leaf which was consumed by kings, nawabs as
well as common people in India. Even today, it is very
common in all parts of India and the sub--continent.
As a result of fast growing life style, the Pan has
been to some extent replaced by ready-made Pan masala.
Pan Masala consists of a variety of ingredients. A
good quality and well-formulated masala requires years
of experiments, knowledge of the ingredients, perfumery
and flavouring materials. The basic ingredients of any
pan masala are betelnuts, catechu, cardamon, lime and
a number of fine natural perfuming matrials.
Guthka is another varient of Pan masala, in which apart
from these ingredints, a proportion of flavoured chewing
tobacco is mixed.