Arecanut

Arecanut, also called areca nut, is the seed of the fruit of the palm Areca catechu, a member of the Arecaceae family native to tropical Asia. The palm bears small, fleshy fruits, and the dried, cured seed inside each fruit is the areca nut. After processing, the nut is commonly chewed or used in preparations known as betel quid.

Chewing arecanut is usually done by placing sliced or powdered nut with slaked lime (calcium hydroxide) on a betel leaf (Piper betle) or inside a similar preparation, forming a betel quid or paan. In many regions, flavorings such as cardamom, cloves, or spices are added, and tobacco is included in some preparations. The practice has deep cultural and social significance in parts of South and Southeast Asia and the Pacific.

Health considerations are central to discussions of arecanut. The nut contains arecoline, a stimulant, and long-term use is associated with conditions such as oral submucous fibrosis and an increased risk of oral and other cancers, particularly when combined with tobacco. The International Agency for Research on Cancer classifies areca nut as a Group 1 carcinogen. Public health guidance emphasizes awareness of risks and regulatory measures in many countries.

Cultivation and trade: Areca palms thrive in tropical climates with warm temperatures and reliable rainfall. Major producers include India, Sri Lanka, Bangladesh, Indonesia, and Myanmar, among others. Processing involves drying and curing the seeds, sometimes with fermentation. Global trade encompasses dried nuts and commercially prepared products such as pan masala and gutka, with regulatory frameworks varying by country.