ABSTRACT This study discusses betel leaf export and import, nutraceutical characteristics, development, and usage (waste minimization) in many businesses, particularly the food industry. Piper betel L. is the scientific name for the betel plant, which is also known as paan in India. Bangla & Satchi, Mitha, and other species are cultivated in West Bengal. In India, traditional methods are used to cultivate betel leaves on 50,000 acres, with an annual production worth Rs. 9000 million. Betel leaves are nutrient-dense, with a high concentration of vitamins and minerals. Diastase and catalase are among the enzymes found in the leaves. It has a substantial amount of all of the essential amino acids. Numerous antioxidants, flavonoids, tannins, alkaloids, saponins, and other compounds can be found in these leaves. Color or betel oil extraction has been shown to be extremely advantageous to one's health. It can even be considered a nutraceutical. Betel leaves as a whole are an excellent food item; however, betel bioactive has the potential to expand its application in a variety of meals because to its numerous health advantages. Betel leaves worth millions of rupees are either sold for a low price or go unused. Betel leaves have been used in a variety of culinary products due to their health benefits, and the goods are chemically stable and taste good. As a result, a well-coordinated effort by farmers, dealers, scientists, innovators, bureaucrats, and policymakers is needed to strengthen the national economy and create jobs by properly exploiting this green gold.