Chew On This (Or Not)
May 12th, 2009
Mak (Betel Leaf Chew)
Bangkok, Thailand – Betel chewing was once an ubiquitous habit across Southeast Asia. Its side effects – blackened teeth, spitting, a red-stained mouth – haven’t won the old practice favor with newer generations. Still it can be found today in the back alleys of Pahurat (Little India). In Thailand betel chewing is known as mak. In fact, gum is called mak farang in Thai.
The areca nut is boiled, sliced and mixed with hydrolysed lime. A few deep-red strands of the nut are placed inside a betel leaf, along with a smear of lime paste, spices such as cardamom, clove, nutmeg and fennel, and typically tobacco. Rolled up, placed inside the inside lip and back teeth and slowly chewed, it acts as mild stimulant.
Mak Making
Mak Ingredients
(No Tobacco) Mak Set Up
May 14th, 2009 at 7:38 am
Did you try it?
May 18th, 2009 at 4:42 am
Admittedly, not really. I bought one, stuck it in my mouth, got a quick taste (super sweet from honey in this version, anise-y, and tingly) and then pulled it out because I was afraid of staining my mouth red. Lame, I know, but visions of the vendors’ blackened teeth are now firmly planted in my little brain.