Kalkatti Paan

Description

1. Botanical Information

• Botanical Name: Piper betle (Kalkatti variety)

• Common Names: Kalkatti Paan, Betel Leaf (Kalkatti), Black Paan

• Family: Piperaceae

• Type: Perennial, evergreen climbing vine

2. Origin & Distribution

• Native To: South and Southeast Asia.

• The Kalkatti variety is cultivated mainly in Kolkata (West Bengal) and parts of Bangladesh, known for its distinct dark leaves and strong flavor.

3. Physical Characteristics

• Growth Habit: A vigorous, woody climber that needs support (trellis, poles, or trees) to grow.

• Leaves: Large, heart-shaped, smooth, and glossy with a deep green to almost blackish-green color; thicker than other betel varieties.

• Stems: Green to reddish-brown, jointed, and produce aerial roots at nodes.

• Height: Can grow 10–15 feet or more with proper support.

• Flowers & Fruits: Produces tiny, whitish-green flowers on slender spikes; fruits are small and insignificant.

4. Growing Conditions

• Light: Prefers partial shade; too much direct sunlight can scorch leaves.

• Soil: Rich, well-draining, loamy soil with good organic content.

• Watering: Requires regular watering to keep the soil moist but not waterlogged.

• Temperature: Best growth at 20–32°C (68–90°F); cannot tolerate frost.

• Humidity: High humidity is essential for lush growth.

5. Maintenance & Care

• Support: Needs vertical support like bamboo sticks, trellises, or netting.

• Pruning: Light pruning encourages fresh leaf growth.

• Fertilization: Benefits from monthly feeding with organic manure or compost.

• Pests/Diseases: Can be affected by leaf spot, root rot, and fungal diseases if overwatered.

6. Uses & Benefits

• Culinary: Leaves are used for chewing with areca nut, slaked lime, and sometimes flavoring agents (as in traditional paan).

• Medicinal: In Ayurveda, known for aiding digestion, freshening breath, and having antimicrobial properties.

• Cultural: Widely used in Indian traditions, religious rituals, and hospitality customs.

7. Special Notes

• The Kalkatti variety is prized for its thick, glossy, and aromatic leaves.

• Compared to lighter green varieties, it has a more intense flavor and longer shelf life.