Betel

This pantropical genus includes over 1000 species of evergreen, pungent-smelling climbers, shrubs, and small trees. Piper nigrum (pepper) is one of the oldest known spices, and was the main commodity traded along caravan routes of the East. It was the inspiration for early European exploration of sea routes, which created the wealth of cities such as Venice. Pepper has always been one of the most valuable spices: Attila the Hun demanded a huge quantity of it as ransom during the siege of Rome (CE408), and its use as currency gave rise to the term "peppercorn rent". It accounts now for a quarter of the spice trade, India being the main producer. Most peppers are grown for their fruits, which are rich in volatile oil and pungent piperidine alkaloids. Piper guineense (West African, or Ashanti pepper) produces mild-flavored peppercorns, and leaves that are used as a substitute for P. betel in betel quids. Piper methysticum (kava kava) is unusual among peppers in being root crop; the roots may weigh 5.5-7.3kg (12-16lb). It is an important ritual plant in Oceania, used in social and religious gatherings. Research has shown that kava kava is as effective as benzodiazepene in relieving anxiety. Piper auritum (hoja santa) and P. angustifolia (matico) are tropical American species, grown for their leaves. Those of the former resemble spinach, and are used for flavoring in Mexican and Guatemalan cooking; the latter is an astringent, styptic herb with a tea-like aroma, used in S America for wound healing, gastrointestinal complaints, and internal hemorrhage. Pipe auritum is often grown as an ornamental shrub or small tree. The leaves contain large amounts of safrole (as in Sassafras albidum, See, Sassafras), which is carcinogenic; they are traditionally fed to fish in Panama to flavor the flesh. In SE Asia, the leaves of P. sarmentosum (cha phloo) are used as a vegetable and wrapping for savory snacks; similarly P. lalot (lá lót) is used as a pleasant-flavored wrapping in Vietnamese cuisine, and in folk medicine for arthritis and rheumatism. Numerous species other than P. nigrum are grown for their fruits, but only P. longum and P. retrofractum (Javanese long pepper) are sufficiently similar in flavor to use as substitutes. Pink peppercorns come from an unrelated S American tree, Schinus terebinthifolius; they may be mixed with green, black, and white peppercorns for decoration, but they have a resinous flavor so cannot be used as a substitute. Red and chili peppers are the fruits of Capsicum species (See, Bell Pepper).

Shrubby vine with semi-woody stems, and glossy, aromatic, pointed leaves, to 15cm (6in) long. Yellow-green, male and female flowers are borne on separate plants: males in 15cm (6in) long spikes; females slightly shorter, followed by fleshy red fruits.

Common Name:	Betel
Botanical Name:	Piper betle
Genus:	Piper
Family:	Piperaceae
Native Location:	India to the Malay Peninsula
Cultivation:	Rich, well-drained soil in light shade and high humidity (P. longum, P. nigrum). Deep, rich soil, including heavy clay, ample moisture and shade (P. betle, P. cubeba). P. auritum thrives in full sun. Well-drained, stony soil, with ample water and humidity, in sun (P. methysticum). Plants are usually grown on frames. Remove weak of congested stems in late winter or early spring before new growth begins. For optimum fruiting (P. nigrum), cut back young plants to 30cm (12in) several times a year to stimulate growth of shoots, retaining the ten strongest, and tying in at each node. Mature vines are pruned regularly to 4m (12ft). Susceptible to fungal root rot, pepper weevil, and pepper flea beetle.
Propagation:	By seed sown at 20-24°C (66-75°F); by semi-ripe cuttings in summer.
Harvest:	Leaves are picked as required (P. auritum), blanched in the dark, often pressed together, and dried for extracts or to use whole (P. betel). Roots are lifted as required, usually from plants about 2m (6ft) tall, and used fresh, or dried for use in decoctions, liquid extracts, powders, and tablets (P. methysticum). Fruits are picked unripe and distilled for oleo-resin and oil, or dried for use in liquid extracts, powders and tinctures (P. cubeba). Fruit clusters are picked unripe and dried for use whole, ground or in decoctions (P. longum). Fruits of P. nigrum are picked unripe and used fresh, pickled (green peppercorns), and dried (green and black peppercorns); or ripe, and retted for eight days before drying (white peppercorns); black peppercorns are ground or decocted for medicinal use.
Height:	5m (15ft)
Width:	10m (30ft)
Hardiness:	Min. 15-18°C (59-64°F)
Parts Used:	Leaves, oil
Properties:	An aromatic, anti-bacterial, stimulant herb with a clove-like flavor. It increases salivation and may protect against intestinal parasites and fungal infections.
Medicinal Uses:	Externally in folks medicine for coughs, mucus, diphtheria, headaches, pruritis, wounds, and boils (oil); and in Indonesia as a pessary after childbirth.
Culinary Uses:	Leaves are wrapped around betel nuts (seeds of Areca catechu, See, Betel Nut Palm), in cunjunction with lime and cutch (Acacia catechu, See, Black Catechu), together with various species to make a betel quid for chewing.
Bibliography:	Encyclopedia of Herbs by Deni BrownCopyright © 1995, 2001 Dorling Kindersley Limited. pp. 319-320