Mysore betel leaf is a variety of heart shaped betel (Piper betel) leaf grown in and around the region of Mysuru, Karnataka. It is consumed as a betel quid or as paan. Mysore betel leaves are said to differ from other betel leaves because of their smooth texture and hot taste.
The betel plant is a tropical plant, so it needs a warm and humid climate to grow properly. It thrives best under shade and in a temperature ranging from 10 to 40 degrees. The presence of black clay in the soil along with the hot, humid climate gives the Mysore betel leaf special characteristics.
Image credit: starofmysore.com
Consuming betel leaves has been the culture of Indians since time immemorial. It is used during hindu religious functions and festivals as an auspicious thing offered to God at the time of pooja. A sheaf of betel leaves is traditionally presented as tamboola as a mark of grace, respect and auspiciousness in the Indian Culture. It is also offered to the elders for their blessings and during wedding ceremonies
The Mysuru variety of betel leaves are culticated from the period Mysuru Maharaja in palace gardens as well as in villages surrounding Mysuru. Now it is found in Uduboor, Toreyenakatoor, Marballi and Kalale villages of Mysuru. This has very smooth and tasty leaves, which is popularly known as ‘Mysore Chigurele’ ( Mysore sprout leaf) and used for chewing along with areaca-nut.
Mysore Betel leaf can be cultivated in the uplands as well as in wetlands. The traditional variety Mysore Veelyedele is generally grown as a single crop with supporting trees and other varieties are usually grown in areca-nut or coconut plantations as intercrop.
Mysore-betel leaf (Chigurele or Veelyedele) has been traditionally used as ink, stimulant, laxative and contraceptive and has held pride of place in cultivation within villages and palace gardens since the time of the Wodeyar Maharajas of Mysore.
Betel leaf (Piper betel L.) is a popular ingredient in many traditional cuisines, and is known for its distinctive flavour, aroma, and medicinal properties. The leaves are also used for medicinal purposes, including to treat gastrointestinal disorders, ease flatulence, and improve digestion.
Betel leaf has a number of potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. These compounds may have numerous applications in the food industry, such as in food preservation, flavour enhancement, and the development of functional foods.
GI Tag Registration Date : 30 January 2006
GI Tag Number : 34
Certificate Number : 28
Geographical Area : Karnataka
Special Cover Release Date : 20 March 2022
Cancellation : Bengaluru GPO 560 001
Type : GI Tag Cover
Cover Identification Number : KTK/30/2022
Each cover is numbered.
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