Paan masala is indeed a preparation of betel nut. Typical paan masala contains at least betel nut, catechu (made from the wood of the same tree), a small amount of chuna (CaOH2) and probably menthol and other flavorings such as cardamom. I personally chew Rajnighanda but Paan Parag is ok sometimes too.
Something that I do with it often is I take some of the leaf (the actual paan) and put some chuna (CaOH2) on it and then I put on paan masala and mint leaves.... MMMMM!
So anyways, I know that it enters after it dissolves but there is no way to optimize it based on the positioning? Is there any point in also doing it bucally or only sublingually?