Sourced from the border villages of the Sinharaja Rainforest and Peak Wilderness Sanctuary, Wild Kithul Trees (Fish Tail Palm) are mostly grown in the rainforests and in the intermediate forests in Sri Lanka. It’s sap is harvested using age-old traditional methods by families residing at the borders of the forests. The process of converting the collected sap to Kithul Treacle is a craft that requires time, patience, and skill that comes with years of experience. By purchasing a bottle, you are supporting these villagers to make a sustainable living and continue an invaluable tradition.
Kitul Pany, as it is called in Sri Lanka, has been long loved and traditionally used as a natural sweetener. This healthy syrup is water-soluble, hot or cold, which makes it convenient and kind to dishes.
Kitul treacle is made from sap extracted from the inflorescence of the kitul palm, Caryota urens, which grows in Sri Lanka. The treacle is made from pure sap boiled down to a sweet, dark brown syrup, thick and sweet in flavor, with a taste resembling dates with a slight hint of caramel.
How to use it?
It can be mixed and used with curd, yogurt, fruit salad, corn flakes, muesli, etc. And can be topped with waffles, pancake, bread, fritters, ice cream, pudding, biscuits etc.