(THE GIST OF PIB) Kumbakonam Vetrilai

(THE GIST OF PIB) Ker SangriKumbakonam Vetrilai

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

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 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.

After 20–25 days of planting, kolundhuvetrilai– 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.