Ayurvedic Properties
- Taste (Rasa)
- Astringent (Kashaya), Sweet (Madhura)
- Quality (Guna)
- Heavy (Guru), Dry (Ruksha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- Arecoline (alkaloid), Tannins (15%), Guvacine, Arecaidine, Fat
- Also Known As
- English: Betel Nut, Areca Nut
Sanskrit: पूग, क्रमुक, गुवाक
Hindi: सुपारी
What is Betel Nut (Puga / पूग)?
Puga (Betel Nut/Supari) is the fruit of the Areca Palm, widely cultivated in Southern and Eastern India. The nut is chewed with Betel leaf (Paan) after meals as a digestive. It is astringent and anthelmintic. The ripe nut is harder and more astringent than the tender nut. Supari contains the alkaloid Arecoline which has anthelmintic properties. The dried nut is processed in various ways - boiled, cut, and flavored. It is an important social and cultural item in India. Fresh tender betel nut (Chikni Supari) is sweeter and less astringent. Excessive use can stain teeth red and cause oral submucous fibrosis with long-term use. The nut is used in veterinary medicine as a dewormer. Chemical composition includes 15% tannins and the alkaloid Arecoline. Dose: 1-2 masha; as mouth freshener after meals. Verses: 13.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Krimighna (anthelmintic)
- Ruchya (appetizer)
- Mukhashodhaka (mouth cleanser)
Source: Bhavaprakash Nighantu, Varga 6
How to Use Betel Nut by Condition
Explore how Betel Nut is used for specific health concerns — with dosage, preparation methods, and classical references for each.
▶ Classical Text References (1 sources)
References in Sharangadhara Samhita
That which loosens the joint bindings and separates Ojas from the Dhatus is called Vikashi (dissociative), like Kramuka (Areca catechu/betel nut) and Kodrava (Paspalum scrobiculatum).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
Mada (intoxication) is of another four types from betel nut (Puga), cannabis (Bhanga), and Kodrava (millet).
— Sharangadhara Samhita, Purva Khanda, Chapter 7: Rogagananam (Enumeration of Diseases)
Also: Chavika (Piper retrofractum), Hapusha (Juniperus communis — juniper), Dhanya (Coriandrum sativum), Kramuka (Areca catechu — betel nut), Katuki/Katurohhini (Picrorhiza kurroa), Musta (Cyperus rotundus), Triphala — Haritaki, Bibhitaka, Amalaki — Rasna (Pluchea lanceolata), Devadaru (Cedrus deodara), and the two Nishas — Haridra (Curcuma longa) and Daruharidra (Berberis aristata).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 10: Asavarishta-Sandhanakalpana (Fermented Preparations)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Purva Khanda, Chapter 7: Rogagananam (Enumeration of Diseases); Madhyama Khanda, Chapter 10: Asavarishta-Sandhanakalpana (Fermented Preparations)
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.