Kumbakonam betel leaves, a blend of tradition and tenderness

Betel leaves hold a significant place in Tamil culture, intertwined with various social customs. They are offered in temples and widely used in religious rituals, from birth ceremonies to funerals, and most notably in weddings. The Kumbakonam betel leaf, which is renowned for its remarkable tenderness (Kozhundhu Vettrilai), owing to its early harvest, has secured the Geographical Indication (GI) tag.

According to P. Sukumaran, a betel farmer from Thirupoonthuruthi in Thanjavur district, typically betel leaves in other regions are harvested once every 30 days. But Kumbakonam betel leaves are harvested every 15 to 18 days, which makes them exceptionally soft.

He also explained this particular type of betel leaf cultivation is unique to the Thanjavur-Kumbakonam stretch, where the ideal weather conditions and fertile alluvial soil create the perfect growing environment. Farmers in Thanjavur district cultivate betel leaves on approximately 20,000 to 25,000 acres, especially in areas such as Thirukattupalli, Karuppur, Konerirajapuram, Thirupoonthuruthi, Rajagiri, Avoor, Pandaravadai and in few other areas.

Mohammed Ismail, another betel farmer from Pandaravadai, said like other betel varieties, the ‘Vellaikodi’ variety grown in the region also possesses medicinal properties and is widely used to relieve headaches. The harvested leaves are sold to traders in Kumbakonam town, and from there, they are distributed to other districts. The betel farmers in the region had earlier cultivated another variety called ‘Pachaikodi’.

K. Hima Bindu, Principal Scientist, Indian Institute of Horticultural Research, Bengaluru, who has been conducting research in betel leaves, said the Kumbakonam betel leaf is known for its soft texture. The uniqueness of the Kumbakonam betel leaf comes from the soil in Cauvery River banks, which is rich in organic content. The ‘Vellaikodi’ variety of betel has a pale yellowish-green hue and elongated leaves, while ‘Pachaikodi’ variety leaves are greenish and heart shaped.

The Kumbakonam betel leaf also finds references in literary works and poems. ‘Gangai nadhi purathu gothumai pandam, Cauveri vettrilaikku maaru kolvom.’ This is how freedom fighter Subramania Bharathiyar, in one his poems, referred to betel leaves grown on the banks of Cauvery River. He said it was exchanged for wheat cultivated along the Ganges River. Writers Karichan Kunju and T. Janakiraman, both natives of Kumbakonam, have also referred in their novels to the tradition of chewing Kumbakonam betel leaves with areca nut (paaku), slaked lime (sunnambu) and tobacco, tinged with rose water.