Betelnut: Mama'on

Frequently, it is chewed with the betel leaf, a fresh green peppery tasting condiment. The leaf is called pupulu and different species from each island are different in taste. Betelnuts are chewed and harvested by millions of people from India, Vietnam, Sri Lanka, Indonesia, Philippines, Marianas, American Samoa, Beleau, Bangladesh. The trees are found growing in moist ground and produce prodigous clusters of green fleshy nuts which mature into yellow and then brown hard nuts.

Depending on species, the nut sizes vary from thumbnail to fist size and the kernel (nut) is surrounded by husk. Chamorros or Guamanians have been consuming betelnut or pugua for thousands of years as evidenced by archeology. The activity is a cultural link to the past lifestyles of early chamorros.

Islanders prefer the hard reddish nut variety called "ugam" for its fine granular texture. When the red pugua nut is not in season, the coarse white variety "changnga" is eaten as an appropriate alternative. The nut is sliced using a specialized cutter {shown in the photo} called "tiheras pugua". Citizens of Micronesia (Islanders from the 'Freely associated Island Nations' which occupy an area larger than the U.S.) also partake in this custom but many prefer a different soft betelnut species which is succulent or gelataneous.

For the seasoned chewer, 'amaska' i.e. the chewing tobacco brand "Mickey Twist" is mixed with the nut and leaf. For the brave at heart, 'afuk' or lime powder is also incorporated into the chewing experience. Lime is an alkaline white powder residue which results from cooking coral over an intense bonfire for several days.

Chewing pugua is an age old tradition. Islanders do not comprehend why they chew it let alone in combination with other additives {as with the pupulu leaves in the photo}. It is part of being Chamorro {taotao tano} and is an inherent feature of social gatherings or fellowship which imbues the spirit of family goodwill to strangers.

D. Stern and Douglas B. Hanson, Forsyth Institute for Advanced Research, Boston, analyzed the microscopic and chemical nature of prehistoric betel-stained teeth from Guam. While betel-chewing (Areca nut, sprinkled with slaked lime and wrapped in a Piper betel leaf which produces a very bitter and sharp tasting chewable poultice) results in heavily stained and worn teeth, it prevents cavities from forming.

Their investigation revealed that structural and elemental changes occur in the enamel of betel-stained teeth of Chamorus thousands of years ago which results in anti-cavity properties of betel-chewing. The cultural habit endures to this day.