If you are a Maharashtrian reading this, I bet you have become hungry after a heavy lunch/dinner.
This post is part of GI tagged Challenge by @TusharSuradkar .
Eaten traditionally in Maharashtrian household, tambul completes our meal.
Tambul, or betel leaf (pan), is an ancient Indian tradition and culinary digestive served as a mouth freshener, often containing fennel seeds, rose petals (gulkand), and spices.
It’s a symbol of tradition, hospitality, and rituals across India. From weddings to temple offerings, this humble leaf has carried cultural value for centuries.
In 2023, Tambul especially made in Shri Kshetra Mahur, one of the 3.5 Shaktipeeth in Maharashtra was honored with GI tag. 
It was recognized for its spiritual, health and sustainable importance at the
Renuka Devi Temple.
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My tambul shop vendor business experience
There is no one particular shop or a brand shop unlike other GI tagged products, which sells Tambul, rather there are 3-4 people who sit right in front of the Renuka Devi Temple, who continuously sell Tambul.
Just a normal sitting arrangement surrounded by Darshan line. Yes you read it right!
We regularly visit Mahur once a year and purchase it directly as we stand in a line of Darshan. The process of making tambul by above person was fast and efficient. The taste is wonderful.
Here’s the process:
- Fresh Betel leaves are crushed with big batta
- After that chuna, kath, and other spices are added
- And never to forget Gulkand ( rose petals)
Cultural & Traditional Importance
- Used in weddings, pujas, and religious ceremonies as an auspicious offering
- Exchanged as a symbol of respect and hospitality
- Mentioned in Ayurveda for digestive and medicinal benefits
- Integral to social customs across different Indian states
