Paan is an Indian after-dinner treat that consists of a betel leaf filled with chopped betel nut and slaked lime, to which assorted other ingredients, including red katha paste, may be added. It is a popular Indian snack made with a betel leaf thats filled with ingredients like lime, herbs, spices, and dried fruits. Paan is eaten with various fillings put on top, and the leaf is wrapped up and chilled prior to serving. It is also known as meetha paan, vettrilai, or thambulum. Paan is deeply rooted in the subcontinental culture, and millions of Indians chew paan daily – its piquant and peppery taste make it an excellent mouth freshener or a post-meal treat. Paan is also used as a palate cleanser and digestive aid, and it is touted as an aphrodisiac and is praised by Ayurveda practitioners for its health-giving properties. However, paan often acts as a caffeinelike stimulant and is addictive. It can result in tooth and gum decay, and the areca nut has been linked to certain cancers. There are several general types of paan, including meetha (sweet) paan and tambaku (tobacco) paan; the latter contains chewing tobacco. Flavored paan has become popular in India, with varieties mirroring the endless flavors of ice cream, including mango, cola, pineapple, strawberry, and chocolate; these are combined with more traditional ingredients, such as coconut, aniseed, cardamom, dried dates, and mukhwas. Paan made with the latter, which are made from seeds and nuts, can serve as a mouth freshener.