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...Generally the the betel-quid is a small morsel consisting of a quarter betel seed (cushed), a pinch of lime, spices like cardamom or nutmeg for flavour all wrapped in a betel leaf (Piper betle). On some Pacific Islands it is traditional for the men to also add tobacco into the package. This quid is chewed slowly over several hours, causing mild stimulation and a feeling of well being.

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In India and throughout much of Asia betel nuts are peeled, dried and often undergo a pickling process. They are then distributed in the markets and consumed as desired. The dry nuts are extremely hard and are processed by cracking, slicing or shredding. Cracked nuts ('supari') are often ground to a fine powder just before consumption in a chewing quid. Sliced nuts are chewed as they are. Shredded nuts are added to tobacco to make 'gutkha', or to fennel seeds to make 'paan masala'. On the island around Australia Betel nuts are usually consumed fresh (straight out of the shell) with a little lime added to the mouth by dipping a moistened Piper sarmentosum flower into the lime container and then chewing it together with the nut.

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