





Sri Lankan Spices
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Betel
Betel
Introduction
Betel (Piper betle L.)
Family - Peperaceae
Betel is an evergreen, perennial climber with a semi arid stem. It is trained
on poles or trellis. The leaves of this plant are economically and medically
important. Betel leaves have been traditionally used for chewing purposes along
with other condiments. This chewing combination is quid and type of ingredients
used could be varied from country to country. Sri Lankan betel industry has a
long-standing history dating back to 340 AD. In Sri Lanka more than 12 species
are found and are endemic. Betel is a very good cash crop and is also
cultivated in some other countries like India, Bangladesh, Pakistan, Philippine
Island, and East Africa.
Cultivation
Agronomic
Requirements
Betel can be cultivated up to an elevation of 1000m above sea level and grows
best on well-drained, fertile soils. Waterlogged, saline or alkali soils are
not suitable for betel cultivation. Well-distributed annual rainfall enhances
the growth of betel vines. Betel is a sun loving plant but produces better
quality leaves under shady situations. Hot dry winds are harmful and retard the
growth of the vine.
Constituents
The important constituent of the leaves is a
volatile oil named as betel oil. Some of the major compounds identified in Sri
Lankan betel oil are β-phellandrene, 4-terpinol, eugenol, chavibitol
acetate, safrole and Allylpyrocatechol diacetate.
Novel Products
Several value added products from betel has been formulated and those
include betel toothpaste, mouthwash, shampoo, face cream, instant betel quid
and pellets.