Mysore Betel Leaf
About half-a-century ago, cultivation of these small green leaves were spread over at least 100 acres from Poorniah Choultry in Old Agrahara to Vidyaranyapuram junction that connects Mysore-Nanjangud Road. It was also cultivated in neighbouring areas spread over some 500 acres. Mysore ‘Chigurele’ was preferred most as they have an unparalleled taste. Probably the unique climate and soil in this stretch gave the leaves a unique taste that earned it the name ‘Mysore Chigurele’. But, with ‘paan’ gradually dominating the market, chewing betel leaves is becoming a thing of the past, limiting it to religious ceremonies.
Where to buy : Devaraja Market - Mysore