KITHUL TREACLE/SYRUP

Kithul (Caryota urens) tree has over two thousand years of history and has a high medicinal value. There is a high demand for Kithul treacle & Jaggery among Sri Lankans as food sweeteners, the jaggery palm is also known for kithul flour- an edible starch extracted from its pith, its strong timbre, and mildly alcoholic toddy, or palm wine, made from the sap. Kithul Jaggery is made from the sap collected from the flower of the jaggery palm (Caryota urens). It’s a solid sweet block that is normally filled into scraped coconut shells. The kithul palm flower sap boiled beyond the point of the treacle is poured to cool off and solidify it’s with a melting sweetness. It’s a food sweetener, Ayurvedic medicine, and a dessert by itself. It’s recognized as a healthier substitute for refined sugar, which explains how it has come to be frequently associated with Ceylon tea and other herbal infusions also it’s a natural and minimally processed product Kithul jaggery is used in toffee and cake, sweets, desserts, and also in making especially traditional sweets. Industrial sweetening ingredient for confectionery, ice cream, bakery products such as cakes, jams