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The many faces of betel leaf

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by Randima Attygalle

A motif of prosperity, new beginnings and goodwill, the betel leaf interlaces the multi-cultural Sri Lankan society. Bulath in Sinhalese and Vettilai in Tamil, this glossy heart-shaped leaf of cultural and religious connotations, is an ‘evergreen presence’ at many a moment of Lankan lives. Among the 40 leaves of the standard betel sheaf or bulath hurulla lie a sense of welcome, reverence, renewed family ties, forgiveness and blessings.

Be it the first glimpse of a future wife-to-be over a bulath heppuwa (betel tray) offered by her, a mark of respect to village weda mahattaya, invoking the blessings of a parent, teacher or an elder, first business transaction for the new year, deheth watti offered to the priests, customs at weddings, rituals at the temple or kovil, betel is ubiquitous.

Legend has it that the betel leaf originated in the mythical land of nagas and was brought to the world of humans by a cobra or a nagaya holding the leaf by its tip. This belief renders it the name nagavalli or snake creeper in Telegu. Interestingly, betel chewers discard the tip and the stalk of the leaf before they chew it. This evergreen climber is believed to have been introduced to us and other South Asian countries by the Chinese and Arab merchants who brought it from Malaysia and the surrounding East Asian region.

Apart from its significance in religious canon including jataka stories, betel is mentioned in historical sources such as Mahabharatha, Mahavansa and Ramayana, says Senarath Wickramasinghe, Deputy Director (Cultural), Department of National Museums. Stone inscription in Mihintale, according to Wickramasinghe, is one of the earliest historical sources of ours which alludes to betel by its reference to deheth offered to the priests. “Sharing of betel and its accompanying condiments of dried tobacco, slake lime or chunam and arecanut for a chew remains a cultural expression of friendship and brotherhood in traditional Sri Lankan social life,” says Wickramasinghe. A carefully arranged betel tray along with these condiments in the open verandah of a village home is an invitation to any visitor to have a chew. Today it is a diminishing sight and the other essentials once associated with betel chewing have become things of the past.

The betel bags (bulath malu), chunam boxes (hunu killotaya), betel tray (hepppuwa) and arecanut slicer (giraya) were elaborately designed reflecting the skill of the ancient Sri Lankan artisan. “While chunam boxes from Anuradhapura and Polonnaruwa periods have been found, the oldest betel bags intricately embroidered, date back to the Kandyan period,” says the Museum official who goes onto note that while the nobility used betel trays cast in bronze or brass, the ordinary folk used a tray made out of reed called ‘kooru adiya.’ The chunam boxes found either in copper or brass were also ornamented. The giraya often made in brass was embellished with native fauna and flora patterns. Its head was designed in various shapes including that of a woman in a greeting position.

The royals and aristocrats had their attendants carrying their betel related paraphernalia including the spittoon (padikkama) and the betel pounder or bulath wangediya. The colonial historians too record this local indulgence in their work. The water colour painting of the betel leaf by the Dutch painter Jan Brandes in his work, The World of Jan Brandes 1743-1808 and the illustration of a local Catholic woman going to church accompanied by a maid carrying a betel box and a spittoon in Illustrations and views of Dutch Ceylon 1602-1796 are among these records.

More than an indulgence, betel is today one of our major exports, Pakistan being the largest importer. Middle East, Canada, USA, Japan, UK, Australia, Norway and Germany are among the other leading importers. The other major betel growing countries are India, Thailand and Bangladesh.

“Even though the betel leaves contain different types of important chemicals, no value added betel products are reported from any of these importing countries. Almost all the countries import betel for chewing purposes as there is a considerable immigrant population of betel chewers in them,” says Dr. H.M.P.A Subasinghe, Director (Research), Inter-cropping and Betel Research Station, Department of Export Agriculture (DEA). The betel quid, as Subasinghe further explains is of different types with condiments which accompany it varying from country to country. The betel quid has regional differences as well he says. Cloves and cardamom are sometimes added to the quid of tobacco with lime and arecanut.

While betel is grown across the island, the export quality crop of thick dark green known as Kalu bulath is found in Kurunegala, Gampaha, Kegalle, Kalutara and Colombo districts. Different cultivars are grown by farmers including Mahamaneru, Kudamaneru, Ratadalu, Galdalu and Gatathodu. For commercial purposes, Mahamaneru and Ratadalu are the most commonly grown. The Inter-cropping and Betel Research Station of the DEA, through a series of plant breeding programmes, had released two high yielding varieties with high quality parameters named Naram mali and Naram rathi.

Betel Leaf Blight (BLB) disease is the most feared in betel cultivation. “This could destroy an entire cultivation within a few weeks,” explains Subasinghe who notes that research is in progress to evaluate different traditional treatments used by farmers to fight the disease.

Several value-added betel products have already been located by the Betel Research Station, its Director said. Betel flavoured sweets, betel oil, mosquito repellents, sticks and creams, betel mixed shampoo, betel mixed herbal tea and a betel drink are among them. Research is also underway to develop toothpaste, mouthwash, face cream, anti-tick lotion, anti-tick powder, wound healing creams, cold drinks, chocolates, incense sticks, appetizers, digestive agents and tonics. “These value added products can boost the marketability of betel and create new prospects in the industry,” notes Subasinghe.

Betel is also rich in medicinal properties. The potential for betel-based anti-diabetic and gastro protective drugs are many says the scientist. “Anti-fungal, anti-bacterial and anti-protozoan properties of betel can kill or inhibit some bacteria which cause diseases such as typhoid, cholera and tuberculosis. Its antioxidant properties have a cancer preventive effect. Research has also revealed that betel oil is rich in healing properties. Betel leaves can also prevent indigestion, bronchitis, constipation, congestion, coughs and asthma.”

 

(Pic credit Department of Export Agriculture and Department of National Museums)



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Unravelling artistic thread with Dr Ayesha Wickramasinghe

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By Zanita Careem

Dr. Ayesha Wickramasinghe, who is the champion of the National Crafts Council plays a pivotal role in promoting and developing the local handicrafts. She has served as a Senior Lecturer at the University of Moratuwa specialising in Design and Production development since 2006. With her wealth of experience, she brings extensive professional expertise in Brand Promotion and Design from Sri Lanka, the United Kingdom and the United States. An old girl from Southlands College Galle, she graduated with first class honors in fashion design and production development from the University of Moratuwa. She also , holds a postgraduate degree from London and a doctorate from the University of the Visual and Performing Arts, Sri Lanka.

Stepping away from the techdriven expectations often tied to her generation, she believed craft wasnt just art, it was life and identity. In a world of hush and rush, deadlines and competition, her journey reminds of the beauty of persistence,creativity and the simple joy of doing what we love!In this interview, Ayesha explains the trajectory of her career, her work, inspiration and her empowering story.

Your journey?

My journey is rooted in a deep appreciation for tradition, artistry, and cultural identity. Growing up in Weragoda, a village in the Galle District, I was immersed in a lifestyle shaped by community, nature, and craft. These early experiences inspired my academic and professional path—first as a designer and educator, and now as Chairperson of the National Crafts Council of Sri Lanka.

Where did your interest in craft and making come from?

My interest stems from home and heritage. My mother, a primary school teacher, introduced me to flat pattern cutting and early creative expression. Surrounded by traditional crafts and nature, I grew up observing weaving, embroidery, and natural colors—realizing that craft wasn’t just art, it was life and identity.

Can you tell us about your academic and creative background?

I began my education at St. Theresa’s Primary School, later moving to Southlands College, Galle. After excelling in Bio-Science for A/Ls, I pursued a Bachelor of Design in Fashion Design and Product Development degree at the University of Moratuwa, graduating with First Class Honours and receiving a Gold Medal. I completed Master of Arts in Fashion Technology at the London College of Fashion, University of the Arts, London and completed my doctorate (PhD) focused on the evolution of women’s clothing in Sri Lanka. As a Senior Lecturer, my work blends fashion, textile, crafts, heritage, culture, and sustainability.

Your career as an artist?

Though I identify more as a researcher and creative practitioner, art has always shaped my work. Childhood memories of weaving tools from my grandmother’s old handloom center, along with a fascination for color in nature, designing, sculpting and paintings, fueled my artistic exploration. My projects bridge design and heritage, often reviving traditional techniques through a contemporary lens.

Your work with the Crafts Council of Sri Lanka?

As Chairperson of the National Crafts Council (NCC), I help lead efforts to preserve and promote Sri Lanka’s craft heritage while supporting over 20,000 artisans. From craft village development to initiatives like Shilpa Abhimani, the craftsmen training programmes, market access, and connecting crafts with tourism and younger generations.

What are your thoughts on the significance of crafts, heritage, and culture?

Craft is the soul of a nation—it links hands, minds, and hearts. It teaches patience, creativity, and cultural identity. Our heritage is rich with around over 30 craft traditions, and integrating craft education can instill pride and resilience in today’s fast-paced world.

Are we doing enough as a country to preserve our culture and heritage?

While commendable efforts are underway, there’s more to be done. Preservation must be embedded in education, policy, and public mindset. True change comes when people value their own culture and products—embracing what the world now calls “hyper-localism.”

Can traditional crafts find their niche in modern interiors?

Absolutely. Traditional crafts bring warmth, character, and authenticity to contemporary spaces. If artisans understand current market trends and adapt their presentation, these crafts can thrive in modern design contexts undoubtedly.

How can we create deeper awareness and appreciation of crafts?

Storytelling and education are key. People need to understand the time, skill, and meaning behind handmade work. Platforms like exhibitions, documentaries, media and school programs can help build this appreciation and pride in our own heritage.

Thoughts on national funding for art?

National funding is essential and should be seen as an investment in cultural and economic sustainability. Strategic public-private partnerships can support artisans, drive innovation, and promote cultural tourism to boost the national economy.

What are the key challenges facing artisans today?

Artisans face raw material shortages, policies, limited market access, undervaluation of their work, and weak generational continuity. Economic instability often discourages youth from joining the sector and lack of research and development initiatives for craft sector is crucial. These challenges need integrated solutions.

Where do you see the Sri Lankan craft industry heading?

With the right support, Sri Lankan crafts are poised for a revival. As global demand grows for sustainability and authenticity, our heritage can shine—offering rich stories and concepts, sustainable raw material and packaging, skilled and high-quality artistry, and cultural depth to the world.

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Ramani Salon at Mount celebrates New Year

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As the joyous rhythms of Sinhala and Tamil rang though the island, Ramani Fernando Salon at Mount Lavinia celebrated this day with a season of warmth, togetherness and gaety.

The staff at Ramani Fernando Salon representing the true spirit of Sri Lankan traditons followed by religious observances came together to celebrate this auspicious occasion.Today the Avurudu at the salon is remarkable and exciting day for all of us” remaked Niroshan, supervisor of Ramani Salon, Mount Lavinia.

“We followed the ritual of boiling milk in a new clay pot symbolising new beginnings. All our members celebrated avurudu in traditional attire in vibrant colours adding to the festive atmosphere ’’ he said. Kiribath and sweets were followed made by staff themselves.

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Jetwing Hotels portfolio align with modern travel expectations

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Jetwing Blue - Jetwing Premium Hotels

Jetwing Hotels has unveiled a readjustment of its branding strategy, signalling a bold step forward in aligning its offerings with the evolving trends of modern travel. This initiative reflects the company’s commitment to addressing the diverse needs and preferences of today’s travellers while reinforcing its position as a leader in Sri Lanka’s hospitality sector.

Recognising the shifting dynamics of the travel industry, Jetwing Hotels is transitioning from its previous categorization of “Hotels” and “Villas” to a refreshed and more defined portfolio structure. The properties will now be grouped into four distinct segments: Jetwing Luxury Reserves, Jetwing Premium Hotels, Select Hotels, and Essentials. This strategic move aims to provide guests with a clearer, more intuitive understanding of the brand’s offerings, catering to a wide spectrum of travellers—from the budget-conscious to those seeking truly extraordinary escapes.

The first of the newly defined segments, Jetwing Luxury Reserves, represents the epitome of indulgence, crafted for discerning travellers seeking unparalleled exclusivity and personalised experiences. This segment features 5-star, flagship properties, each offering a harmonious blend of distinct architecture in stunning locations, gourmet dining experiences, and bespoke service that anticipates every need. Designed to provide not just stays but unforgettable journeys, Jetwing Luxury Reserves promises intimate sanctuaries where luxury meets authenticity.

The second category, Jetwing Premium hotels, is a collection of elegant spaces where contemporary comfort meets Sri Lanka’s rich heritage. This category includes a selection of 4-star and 5-star properties, each offering full-service accommodation and modern amenities. For those in search of a peaceful retreat or a place to reconnect, each stay is designed with refinement, warmth, and a touch of timeless charm. Rooted in the legacy of Jetwing, these hotels go beyond a place to stay—they deliver immersive experiences shaped by regionally inspired architecture and the hallmark of legendary Sri Lankan hospitality along with a variety of activities and excursions.

The third category, Select Hotels, bridges the gap between value and comfort, designed for modern travellers seeking authentic experiences at an accessible price point. Though these properties do not carry the Jetwing brand name, they embody its renowned warmth and hospitality. This collection of unique 3-star hotels, including destinations such as Hotel Sigiriyaaya, the award-winning Mermaid Hotel and Club in Kalutara, and Meena Amma’s Tea Experience in Ambewela, offers a delightful variety of experiences—whether it’s the tranquility of a charming cottage, the lively energy of a beachside retreat, or an engaging immersion into Sri Lankan traditions.

The final category, Essentials, is designed for adventurers and explorers; offering budget-friendly accommodations that meet essential travel needs, focusing on simplicity, practicality, and comfort. Included in this category are 3-star and 2-star brands, Hotel J and City Beds, respectively, that provide comfortable rooms at the convenience of a central location. Whether it’s a quick overnight stop or a base for exploring the region, guests can enjoy reliable, no-frills hospitality.

Hashan Cooray, Director of Marketing and Development, stated, “Today, after the turmoil we all faced for over four years, we are more optimistic than ever about the growth potential of our industry and its role in transforming Sri Lanka’s economy. With this in mind, we felt it was time to bring more clarity to our branding as we now operate over 35 properties around our paradise island.”

Jetwing Hotels remains steadfast in its commitment to sustainability and delivering exceptional hospitality across all segments, ensuring every traveller experiences the warmth, service excellence, and legendary Sri Lankan hospitality that define the brand. From the quiet indulgence of Jetwing Luxury Reserves to the refined sophistication of Jetwing Premium Hotels, the cosy comforts of Select Hotels, and the practical simplicity of Essentials, Jetwing Hotels offers thoughtfully tailored experiences that resonate with the needs of every guest. Each category reflects the brand’s dedication to providing not just accommodation but meaningful journeys that celebrate Sri Lanka’s beauty, culture, and heritage. With a focus on innovation, sustainability, and personalised service, Jetwing Hotels continues to set new benchmarks in the global hospitality landscape, ensuring that every guest feels truly at home.

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