In Cambodia, the areca nut
is consumed in the form of Tambula (Betel quid), along with betel leaf and slaked lime. Tobacco
(smoke less) is almost always part of the betel quid. Generally unripe areca
nuts of 6-7 month’s maturity are dehusked, sliced and then boiled to prepare
“red supari slices” and then sun dried (very similar to Hasa/battalu, produced
in Karnataka, India). These areca nut slices are used for making betel quid
(Tambula). Habit of chewing betel quid is more prevalent in women than in men. the
prevalence of betel quid chewing was found to be 7.6% of the total population
(in 2018), with the habit being more commonly practiced among women (12.8%)
than men (1.7%). It was found to be more prevalent in rural areas than in urban
population.
Betel quid
habit in Cambodia is a part of their culture and an important component of
their traditional medicine. Several studies shows that Cambodian women tend to
indulge in betel quid chewing (with tobacco) due to the following reasons.
(i)
addictive stimulant
(ii) part of a female rite of passage into adulthood and
reproductive age
(iii) as a remedy to relieve pregnancy-related symptoms such
as morning sickness
(iv) as part of traditional medicine remedies for
indigestion, antiseptic needs, deworming, headaches, arthritis, joint pain, and
tooth pain.
In Papua New
Guinea, there is a widespread consumption of betel quid. Chewing betel quid comprising
unripe areca nut with lime powder and betel vine spike has become an addiction
and social compulsion. Always, unripe green areca nuts of 6-7 months maturity
are consumed after dehusking. In certain regions especially in lowlands, up to
95% of the adults (both male and female) chew betel quid. In a survey in 2008, 79%
of respondents were betel nut users, with a mean of 5.5 betel quid consumption per
day. Interestingly, almost always, the betel quid is consumed without tobacco
leaves (smoke less).
It is a
common practice to use dried lime powder, betel vine spike (also called Catkin)
and unripe green areca nuts of 6-7 months’ maturity in the betel quid.
The husk of the unripe green areca nut (6-7 months’ maturity) is peeled off by
biting the husk and the endosperm (soft kernel) is chewed to a paste. The betel
vine spike is moistened with the chewer’s saliva and then dipped in the lime
powder to get a coating. The betel vine spike coated with lime is placed on the
masticated areca nut so that the lime doesn’t burn the mouth. The betel vine
spike (also called catkin, inflorescence) consumed is not from the regular
betel leaf variety (Piper betle) consumed elsewhere, but from the
variety Piper gibbilimbum.
Several
studies shows that betel quid is being consumed due to the following reasons.
(i)
Due to its stimulatory effect, for relaxation.
(ii)
Social practices: welcoming the visitor, social
gatherings & in marketplace and in all the rituals.
(iii)
Tradition.
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