Betel nuts. They have come to be known as betel nuts, rather than areca nuts, because these red seeds are part of the betel chew.
It is not known whether the Jewish bagel originated in the United States, though some think it may have been in Poland. Bagels should be boiled (or possibly steamed) for a few seconds to puff them up before they are baked. This awards them their characteristic chewiness. They are frequently eaten with smoked salmon and cream cheese. The standard kind of bagel is a water bagel rather than an egg bagel.
