The Kithul tree (Caryota urens) that grows predominantly in the highland of Ceylon – current Sri Lanka – belongs to the family of the palms. The term urens is Latin for 'stinging' alluding to the chemicals in the fruit. This palm is the source of kithul treacle, a liquid jaggery. The juice is collected and condensed by boiling. Thus, the unique taste of palm syrup is attained. 1 L of palm syrup is produced by 10 L flower juice. The palm syrup is used in the Ceylon kitchen for ages as a special sweetener for various traditional meals.

This product is appropriate for individuals with gluten intolerance.

Weight 0.00 g