If you’ve ever enjoyed a paan, you might not have given much thought to the meticulous layering of its ingredients. But for seasoned paan lovers and expert paanwalas, the sequence of applying chuna (slaked lime) and khatha (catechu) is a hot topic of debate. Some swear by adding chuna first, while others insist khatha should take the lead. So, which one is correct? Let’s dive deep into this fascinating discussion and unravel the mystery!
Paan has been a part of Indian culture for centuries, dating back to ancient times when it was used in royal courts and religious ceremonies. Historical texts suggest that chuna and khatha were originally included for their medicinal benefits, aiding digestion and oral hygiene. Over time, different regions of India developed their own styles, giving rise to variations in how these ingredients are applied.
Before we get into the order of application, let’s understand why these two ingredients matter in the first place.
Both ingredients contribute to the distinctive taste and texture of a paan, but using them incorrectly can affect not only the flavor but also oral health.
Most veteran paanwalas will tell you that chuna should always go first. The reason? Chuna is highly reactive and alkaline in nature, which means that if applied improperly, it can cause irritation or even burns inside the mouth.
By spreading a thin layer of chuna directly on the betel leaf first, paan makers ensure better control over the amount used. Once the chuna is applied, a layer of khatha follows to neutralize its harshness, creating a balanced and pleasant chew. This method is widely practiced in North Indian and Banarasi-style paans.
Some paan connoisseurs, however, prefer applying khatha first, believing that it forms a protective barrier between the betel leaf and chuna. This method is more common in softer paan varieties where a smoother texture is desired. The idea is that by placing khatha first, the chuna mixes better, preventing any uneven spread or overly sharp taste.
While this technique is not as widely used as the chuna-first method, certain regional variations of paan incorporate this style for a milder, more refined flavor.
India’s diverse paan culture has led to different regional preferences:
While chuna enhances flavor, excessive amounts can lead to oral discomfort, burns, or even long-term health risks. That’s why trusted brands like Mr. Paanwala ensure a safe and balanced application of ingredients. By carefully crafting paan with tobacco-free, nicotine-free ingredients, Mehul Patel and his team prioritize both taste and well-being, revolutionizing the paan industry with over 16 years of excellence.
Paan isn’t just a snack—it’s deeply woven into India’s traditions. It plays a key role in weddings, religious ceremonies, and hospitality customs. Offering paan is considered a sign of respect and warmth, making it more than just a treat but a symbol of cultural heritage.
At the end of the day, both methods have their merits, and the best approach depends on the type of paan you prefer. If you like a strong, traditional taste with better balance and controlled lime application, chuna first is the way to go. If you enjoy a softer, milder experience, khatha first might be more suitable.
Next time you enjoy a paan, think about the hidden science behind its layers. And if you truly want to experience the best, trust Mr. Paanwala to deliver a perfectly balanced, flavorful paan every time. Visit the official Mr. Paanwala website to learn more!
