Jayesh Company Ahmedabad, Gujarat

Madras Kapuri betel leaf, also known as Madras Paan, is a type of betel leaf that is grown in the Madras region (now known as Chennai) of Tamil Nadu, India. It is known for its strong flavor and is often used in the preparation of paan (a popular Indian mouth freshener). The Madras Kapuri betel leaf is typically small to medium-sized and has a deep green color. It is considered to be one of the finest varieties of betel leaf in India and is also believed to have various medicinal properties. Chorwad Kapuri is a variety of betel leaf that is grown in the Chorwad region of Gujarat, India. This type of betel leaf is known for its unique taste and flavor, which is said to be both sweet and bitter. The Chorwad Kapuri betel leaf is characterized by its medium to large size, thick texture, and deep green color. It is commonly used for making paan, a popular snack in India that typically consists of betel leaf filled with a mixture of areca nut, tobacco, and other ingredients.

Cultivation Type : Organic, Natural

Application : Human Consumption, Eating, Cooking, Baking

Feature : Antioxidant

Supply Type : Bulk

Country of Origin : India

Calcutta Betel Leaf, also known as Khad Betel, is a type of betel leaf that is grown in West Bengal, India. It is a popular variety of betel leaf and is known for its strong, pungent taste and aroma.   The leaves are typically medium-sized, have a deep green color, and are often used in the preparation of paan (a popular Indian mouth freshener).   Old Calcutta betel leaf is also believed to have medicinal properties and is used in Ayurvedic medicine for its digestive and anti-inflammatory benefits.

Cultivation Type : Organic, Natural

Application : Human Consumption, Eating, Cooking, Baking

Feature : Antioxidant

Supply Type : Bulk

Country of Origin : India

Calcutta Betel Leaf, also known as Khad Betel, is a type of betel leaf that is grown in West Bengal, India. It is a popular variety of betel leaf and is known for its strong, pungent taste and aroma.   The leaves are typically medium-sized, have a deep green color, and are often used in the preparation of paan (a popular Indian mouth freshener).   Old Calcutta betel leaf is also believed to have medicinal properties and is used in Ayurvedic medicine for its digestive and anti-inflammatory benefits.

Cultivation Type : Organic, Natural

Application : Human Consumption, Eating, Cooking, Baking

Feature : Antioxidant

Country of Origin : India

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.

Cultivation Type : Natural, Organic

Color : Green

Style : Fresh

Feature : Good Quality, Insect Free

Type : Betel Leaves

Shelf Life : 15 Days, 7 Days

Country of Origin : India

Banarasi betel leaf is a type of betel leaf that is grown in the region of Banaras (also known as Varanasi) in Uttar Pradesh, India.   It is known for its unique flavor and aroma and is considered to be one of the finest varieties of betel leaf in India. Banarasi betel leaf is typically larger in size compared to other varieties and is commonly used for making paan (a popular Indian mouth freshener).   It is also known for its medicinal properties and is believed to have digestive and anti-inflammatory benefits.

Feature : Antioxidant

Country of Origin : India