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The Kumbakonam vetrilai, or betel leaf, has recently been granted a Geographical Indication (GI) tag.
Announced in - April 2025.
It is a heart-shaped leaf, key to making paan, which is an important cultural and agricultural symbol.
Growing areas - It is predominantly grown in Thanjavur’s fertile Cauvery River basin, Tamil Nadu giving it a unique taste and aroma.
Colour - Dark to light green.
Harvest process - After 20–25 days of planting, kolundhu 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.
Health Benefits - It aids digestion and is rich in antioxidants. They are high in chavicol, an anti-inflammatory compound that fights oxidative stress, common in conditions like diabetes
