Kumbakonam Betel leaves, blending tradition and tenderness

Betel nut leaves occupy an important position in Tamil culture and are intertwined with various social customs. They are offered in temples and are widely used in religious rituals, from birth to funerals, most notably at weddings. Due to its early harvest, Kumbakonam betel leaf is known for its significant tenderness (Kozhundhu vettrilai), and has secured a geographic indication (GI) label.

According to P. Sukumaran, a betel nut farmer in Thirupoonthuruthi, Thanjavur region, betel leaves are usually harvested every 30 days. But Kumbakonam betel leaves are harvested every 15 to 18 days, which makes them unusually soft.

He also explained that this particular type of betel leaf cultivation is unique to Thanjavur-Kumbakonam stretching, where ideal weather conditions and fertile alluvial soil create the perfect growth environment. Farmers in Thanjavur district have planted betel leaves on about 20,000 to 25,000 acres of land, especially in areas such as Thirukattupalli, Karuppur, Konerirajapuram, Thirupoonthuruthi, Rajagiri, Avoor, Pandaravadai and others.

Mohammed Ismail, another Betel farmer from Pandaravadai, said that like other betel varieties, the “velleikodi” varieties grown in the region also have medicinal properties and are widely used to relieve headaches. The harvested leaves are sold to merchants in the town of Kumbakonam and are then distributed to other areas from there. Betel nut farmers in the region earlier cultivated another variety called “Pachaikodi”.

K. Hima Bindu, chief scientist at the Indian Horticulture Institute in Bangalore, has been conducting research on betel leaves, he said that Kumbakonam betel leaves are known for their soft texture. The uniqueness of Kumbakonam betel leaves comes from the soil of Cauvery River Banks, which is rich in organic content. The “velleikodi” variety of betel nut has a light yellow-green tone and slender leaves, while the ‘Pachaikodi’ variety of leaves are green and heart-shaped.

Kumbakonam Betel Leaf also discovered references in literary works and poetry. ‘Gangai Nadhi Purathu Gothumai Pandam, Cauveri Vettrilaikku Maaru Kolvom. ‘This is how Freedom Fighter Subramania Bharathiyar, whose poem mentions betel leaves grown on both sides of the Cauvery River. He said it was wheat cultivated along the Ganges River. Karichan Kunju and T. Janakiraman of Kumbakonam also mentioned in the novel the tradition of chewing Kumbakonam betel leaves (Paaku), ice cream (Sunnambu) and Tobacco and Tobacco and Smoke.