Kithul Treacle (Kithul Syrup)

Kithul treacle comes from the kithul palm, Caryota urens, also called the jaggery palm or fishtail palm. The Export Development Board says the palm flourishes in the wet zone of Sri Lanka and that commercial production, for domestic use and export, takes place mainly in the central regions. The treacle is made by heating the sap collected from the kithul flower. The board describes it as a sweet and thick honey-coloured liquid. It is used as a sweetener in traditional desserts such as curd and treacle, in New Year sweets such as kavum and aluwa, and in pancakes, cakes and other baked goods. The board notes that demand for kithul products is greater than supply, so availability is confirmed for each enquiry. Kithul treacle 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.