The object of present invention is to provide readymade khaini (chewing
tobacco) which does not contain tobacco and therefore is not harmful for health
and process for preparing the same.
In India khaini (chewing tobacco) forms part of habit of all casts,
societies irrespective of religion. As of today khaini consists of chewing tobacco
which is nothing but raw tobacco leaves which are mixed with lime and
thereafter taken in mouth preferably is put between the lower jaw and teeth and
juices are secreted very slowly which are intoxicating in nature and person feels
intoxicated . This khaini being principally made of tobacco is very harmful for
health and is main cause of mouth cancer and/or cancer of stomach and/or
throat.
Various attempts have been made by different parties to develop a khaini
which is intoxicating in nature but does not contain tobacco so that same is not
harmful to health. All these attempts have failed as non tobacco khainis wherein
good number of ingredients are mixed do not contain intoxicating substances to
which persons are used .
It has therefore been long felt need to develop a product which can be
used as khaini but is tobacco free so that all ill effects of tobacco are avoided.
It has been surprisingly found that if tendu leaves, spices menthol,
turmeric, oils and lime are taken in a proper proportion, an unexpected
intoxicating effect is obtained and the obtained composition can be used as
khaini is intoxicating in nature like ordinary tobacco khaini but is not harmful
as it does not contain tobacco.

These and other objects of the present invention are achieved by khaini
developed according to present invention.
According to present invention there is provided Readymade non tobacco
khaini(chewing tobacco) which comprises
i. Shells of cardamom selected from ginger family of Zingiberaceae
namely Elettaria and Amomum in an amount of 40 -70% by weight of
composition
ii. Tendu leaves (Diospyros Exsculpta) in an amount of 10-40% by weight
of composition
iii. Edible oil in an amount of 5-20% by weight
iv. Spices such as Chillies selected from genus Capsicum and of nightshade
family Solanaceae in an amount of 10-20% by weight
v. Menthol such as Isopropyl-5-methylcyclohexanol,3-p-Menthanol,
Hexahydrothymol, Menthomenthol, peppermint camphor in an amount
of 0.1-0.5% by weight
vi. Lime in an appropriate amount to suit the taste of a consumer
vii. Turmeric selected from rhizomatous herbaceous perennial plant of the
ginger family in an amount of 0.1-5% by weight of composition and
when desired
viii. Edible food colour and/or perfume in an amount of 0.01-0.1% by
weight of composition

In the above product all components when desired are first grinded to
appropriate mesh size and thereafter mixed in a mixer.
Furthermore, all ingredients prior to grinding are first purified by soaking
in sunlight or passing through steam in vacuum chamber.
The present invention also provides process for preparing Readymade
non tobacco khaini (chewing tobacco) as mentioned above comprises grinding
Shells of cardamom selected from ginger family of Zingiberaceae namely
Elettaria and Amomum in an amount of 40 -70% by weight of composition
,Tendu leaves (Diospyros Exsculpta) in an amount of 10-40% by weight of
composition,Edible oil in an amount of 5-20% by weight , Spices such as
Chillies selected from genus Capsicum and of nightshade family Solanaceae in
an amount of 10-20% by weight, Menthol such as Isopropyl-5-
methylcyclohexanol,3-p-Menthanol, Hexahydrothymol, Menthomenthol,
peppermint camphor in an amount of 0.1-0.5% by weight, Lime in an
appropriate amount to suit the taste of a consumer,Turmeric selected from
rhizomatous herbaceous perennial plant of the ginger family in an amount of
0.1-5% by weight of composition and adding thereto Edible food colour and/or
perfume in an amount of 0.01-0.1% by weight of composition thoroughly
mixing with all ingredients and drying the product at room temperature or even
in sunlight and packing the same in desired form.
Now we give below the known properties and brief description of main
ingredients of khaini of present invention to show that various ingredients of
khaini of present invention when mixed in particular ratio have synergistic

effect and properties of the final product is entirely different to sum total
properties of its ingredients.
1. Cardamom has a strong, unique taste, with an intensely aromatic
fragrance. It is a common ingredient in Indian cooking and one of the
most expensive spices by weight and little is needed to impart the flavour.
2. Tendu leaves have the special quality of being completely odourless and
tasteless when smoked. There is also no harmful effects from the use of
these leaves. No preservative or chemicals are added to it at any stage.
3. Edible oil can be selected from any known edible oil and beside other
properties it also lubricates the various ingredients of khaini and thus
using the same becomes easier.
4. Chilies and their various cultivators originate in the Americas. They are
now grown around the world because they are widely used as spices and
as medicine. Chilli has a long association with Mexican cuisine as later
adapted into Tex-Mex cuisine. Although unknown in Asia until
Europeons introduced it there, chilli has also become a part of Korean,
Indian, Indonesian, Thai and other cooking traditions. Chilis are good
sources of Vitamin C, carotene, Vitamin B6 and are very high in
potassium, magnesium and iron.
5. Menthol is an organic compound made synthetically or obtained from
peppermint or other mint oils. Menthol has local anesthetic and
counterirritant qualities and it is widely used to relieve minor throat
irritation. Menthol's ability to chemically trigger the cold sensitive
TRPM8 receptors in the skin is responsible for the well known cooling
sensation that it provokes when inhaled or applied to the skin.

6. Lime can be green to yellow citrus fruits or various colors of green or can
be calcium oxide or lime water, the common name for saturated calcium
hydroxide solution. Lime is the most important ingredient for preparation
of khaini as not only it is antiseptic in nature but it gives tangy feeling in
the mouth which is a must for khaini eaters. In fact lime is mixed with
ingredients in proper form .
7. Turmeric is a rhizomatous herbaceous perennial plant of the ginger
family Zingiberaceae which is native to tropical South Asia. Turmeric is
widely used as a spice in Indian and other South Asian cooking. In
Ayurvedic medicine, turmeric is thought to have many medicinal
properties and many in India use it as a readily available antiseptic for
cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has
fluoride which is thought to be essential for teeth. It is also used an
antibacterial.
8. Edible food colours are necessary for proper coloring so that khaini looks
presentable.
None of above ingredients perse can be used as khaini which gives
intoxication feeling. However, it has been surprisingly found if various
ingredients are taken in a form mentioned above and thereafter product is
grinded and used, and unexpected intoxicating effect is obtained.

I CLAIM :-
1. Readymade non tobacco khaini (chewing tobacco) which comprises
i Shells of cardamom selected from ginger family of Zingiberaceae
namely Elettaria and Amomum in an amount of 40 -70% by weight of
composition
ii Tendu leaves (Diospyros Exsculpta) in an amount of 10-40% by weight
of composition
iii Edible oil in an amount of 5-20% by weight
iv Spices such as Chillies selected from genus Capsicum and of
nightshade family Solanaceae in an amount of 10-20% by weight
v Menthol such as Isopropyl-5-methylcyclohexanol,3-p-Menthanol,
Hexahydrothymol, Menthomenthol, peppermint camphor in an amount
of 0.1-0.5% by weight
vi Lime in an appropriate amount to suit the taste of a consumer
vii Turmeric selected from rhizomatous herbaceous perennial plant of the
ginger family in an amount of 0.1-5% by weight of composition and
when desired
viii Edible food colour and/or perfume in an amount of 0.01 -0.1 % by weight
of composition
2. Readymade non tobacco khaini (chewing tobacco) as claimed in claim 1
wherein all components when desired are first grinded to appropriate mesh size
and thereafter mixed in a mixer

3. Readymade non tobacco khaini (chewing tobacco) as claimed in claim 1
or 2 wherein all ingredients prior to grinding are first purified by soaking in
sunlight or passing through steam in vaccum chamber.
4. Process for preparing Readymade non tobacco khaini (chewing tobacco)
as claimed in anyone of the claims (1) to (3) which comprises grinding Shells of
cardamom selected from ginger family of Zingiberaceae namely Elettaria and
Amomum in an amount of 40 -70% by weight of composition ,Tendu leaves
(Diospyros Exsculpta) in an amount of 10-40% by weight of
composition,Edible oil in an amount of 5-20% by weight ,Spices such as
Chillies selected from genus Capsicum and of nightshade family Solanaceae in
an amount of 10-20% by weight, Menthol such as Isopropyl-5-
methylcyclohexanol,3-p-Menthanol, Hexahydrothymol, Menthomenthol,
peppermint camphor in an amount of 0.1-0.5% by weight, Lime in an
appropriate amount to suit the taste of a consumer,Turmeric selected from
rhizomatous herbaceous perennial plant of the ginger family in an amount of
0.1-5% by weight of composition and adding thereto Edible food colour and/or
perfume in an amount of 0.01-0.1% by weight of composition thoroughly
mixing with all ingredients and drying the product at room temperature or even
in sunlight and packing the same in desired form.
5. Readymade non tobacco khaini (chewing tobacco) and process for
preparing the same substantially as herein described.

Readymade non tobacco khaini comprising Shells of cardamom selected from ginger family of Zingiberaceae namely Elettaria and Amomum ,Tendu
leaves (Diospyros Exsculpta) ,Edible oil, Spices such as Chillies selected from genus Capsicum and of nightshade family Solanaceae, Menthol such as Isopropyl-5-methylcyclohexanol,3-p-Menthanol, Hexahydrothymol, Menthomenthol, peppermint camphor, Lime in an appropriate amount to suit the taste of a consumer, Turmeric selected from rhizomatous herbaceous perennial plant of the ginger family and when desired ,Edible food colour and/or perfume.