Dumbara Kithul Treacle (kithul pani) in a tall 250ml glass bottle. Dumbara boils down the sap of the kithul palm, collected by village tappers around Kengalla near Kandy, into a thick, dark amber syrup with a taste of dates and caramel.
Kithul treacle is the everyday sweet syrup of Sri Lanka. Tappers climb the wild fishtail palm (Caryota urens) and cut its flower stalk to draw the sap, a skill handed down in rural families. Boiled further, the same sap sets into kithul jaggery.
How to use
- Over buffalo curd, yoghurt or ice cream.
- On pancakes, waffles and hoppers.
- In baking and desserts, or to sweeten tea, coffee and smoothies.
Details
- Ingredients: kithul sap.
- Size: 250ml glass bottle.
- No added sugar, colours, flavours or preservatives, as printed on the label.
- Store in a cool, dry place away from sunlight. The maker gives a shelf life of one year from the date of making.
Dumbara Natural Foods has made kithul treacle, jaggery and other kithul foods at Kengalla, near Kandy in Sri Lanka, since 2006.
