Dumbara Kithul Treacle is the boiled down sap of the kithul palm: a dark amber syrup, here in a 200ml glass bottle. It is made by Dumbara, a kithul producer in the hills near Kandy. In Sinhala it is kithul pani.
The kithul palm (Caryota urens, the fishtail palm) grows wild in the wet zone of Sri Lanka. Tappers climb it, cut the flower stalk and collect the sap each day, and the sap is boiled slowly until it thickens. The treacle tastes of dates and caramel with a light smoky note.
How to use
- Pour over buffalo curd or yoghurt, the classic Sri Lankan pairing.
- On pancakes, hoppers, ice cream or porridge.
- In watalappan, kewum and other sweets, or in tea and coffee.
Details
- Ingredients: kithul sap.
- Size: 200ml 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.
