Betel Leaves
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Aazad KAJU PAAN
650 - 750 Per kg
1 kg (MOQ)
Introducing the enchanting AAZAD KAJU PAAN – a fusion of premium cashews with the aromatic charm of traditional paan flavors, meticulously crafted into a treat that encapsulates the essence of indulgence and cultural delight. Savor the sumptuousness of top-quality cashews, transformed into a velvety filling that forms the heart of AAZAD KAJU PAAN. Infused with the rich flavors of traditional paan, each bite offers a symphony of textures and tastes that marries the inherent richness of cashews with the aromatic complexity of paan. Handcrafted with precision, these bite-sized gems showcase the nutty charm of cashews paired with the intricate blend of paan flavors. The visual allure, with its inviting appearance and aromatic aroma, sets the stage for an enchanting sensory experience that pays homage to the timeless tradition of paan. AAZAD KAJU PAAN goes beyond being just a treat; it's an exploration of flavors that elevates your moments. Whether enjoyed privately or shared with loved ones, it adds a touch of cultural elegance to your celebrations and offers a journey through the fusion of cashew's velvety goodness and the nuanced flavors of paan. Elevate your taste experience with AAZAD KAJU PAAN – a tribute to the fusion of cashew's inherent luxury and the cultural charm of traditional paan. With every bite, experience the perfect harmony between cashew's velvety goodness and the intricate layers of paan flavors, creating a culinary masterpiece that indulges your senses and leaves you craving for more.
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Bangla paan
2 - 3 Per Piece
1000 pieces (MOQ)
Bangla betel leaf, also known as Bangla Patta or Bangla Paan, is a type of betel leaf that is grown in Bangladesh and West Bengal, India. It is known for its distinctive aroma and flavor, which is milder and sweeter than other varieties of betel leaf. Bangla betel leaf is commonly used for making paan (a popular Indian mouth freshener) and is also used in various traditional and cultural practices in Bangladesh and West Bengal. It is believed to have medicinal properties and is used in Ayurvedic medicine for its digestive and anti-inflammatory benefits.
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