KumbakonamVetrilai

KumbakonamVetrilai Latest News

Recently, the Kumbakonamvetrilai or betel leaf or paan leaf was granted a Geographical Indication (GI) tag by the Government of India. 

About KumbakonamVetrilai

• It is predominantly grown in Thanjavur’s fertile Cauvery river basin, giving it a unique taste and aroma.
• The dark to light green, oblong heart-shaped leaves with a pungent taste are cultivated.
• The betel leaf has been widely cultivated across Kumbakonam and adjacent villages of Ayyampettai, Swamimalai and Rajagiri in Thanjavur district of Tamil Nadu.
• It is a staple in South Asian households and is central to preparing paan, a popular South Asian post-meal chew.
• The Kumbakonam betel leaf is exported to some countries.

Harvesting Process of Kumbakonam Vetrilai

• After 20–25 days of planting, kolunthu vetrilai – the first leaves – emerge.
• The first-year harvest happens from the seventh to 12th month.
• It is called maaruvethalai, produces larger leaves with a better shelf life of six to seven days, and fetches higher prices in the market.
• Second and third-year yields – kelavethalai and kattavethalai – are smaller compared to the first year’s yield.

KumbakonamVetrilai FAQs

Q1: Why is Kumbakonam famous for betel leaves?

Ans: The uniqueness of the Kumbakonam betel leaf comes from the soil in Cauvery River banks, which is rich in organic content. 

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Q2: Which country is famous for betel leaf?

Ans: Major betel leaf growing countries are Sri Lanka, India, Thailand and Bangladesh.

Source: IE