Kithul Flour

Kithul flour is the starch taken from the pith of the kithul palm trunk, Caryota urens. The Export Development Board says the palm flourishes in the wet zone of Sri Lanka and describes the flour as one of its traditional products, with jaggery and treacle. In the wet method, pith is cut from the felled trunk, chopped and pounded. It is mixed with water and strained through a cloth into a pot, where the flour settles. The flour is then dried in the sun. Some producers use a dry method: the pith is dried, pounded and sieved. Kithul flour is used in kithul flour porridge and in kithul thalapa. The board notes that the traditional method cannot meet current demand, so supply is limited. Kithul flour is listed here as available on request, and packaging is available on request. Send the pack size and volume you need, quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.