The dried seed of the areca palm, generally used as a mouth freshener and addictive substance, often chewed together with Piper betel leaves and edible lime.

Betel nut, also known as Areca nut, is sourced from the Areca catechu tree, cultivated in tropical humid regions. It’s been used by up to 20% of the world’s population for a very long time, mostly in South and Southeast Asia. Historically, chewing betel nut has been a common practice in many Asian cultures, often chewed together with Piper betle leaves and edible lime (also called calcium hydroxide). Because of this association, the areca nut is recognized as betel nut. The nut may be used fresh or dried, fermented, or after boiling, baking, and roasting. Betel nut contains several psychoactive compounds with limited medical use. Globally, betel nut is used as a mouth freshener and addictive substance. Research shows that betel nut contains substances, such as tannins and flavonoids that have demonstrated antimicrobial properties.

The betel nut tree can bear fruit throughout the year. In Indonesia, however, harvest peaks typically occur during the dry season, when weather conditions allow for optimal ripening and sun-drying. Farmers usually harvest the nuts once they turn orange to red, indicating full maturity, and then process them either as whole dried nuts or split kernels depending on market demand. In key producing regions such as Sumatra, Kalimantan, and Sulawesi, harvesting is done manually to ensure quality selection. This year-round availability, combined with seasonal peaks, ensures a consistent and reliable supply of Indonesian betel nut for both domestic use and export markets.