The Kithul palm which is known as the fishtail palm is a tree that we see flourishing in the wet zone of Sri Lanka. The Kithul palm is the main source of Kithul jaggery, treacle and Kithul flour. The flour is actually the starch which is extracted from the pith of the Kithul tree trunk using a traditional process. The process includes small pieces of the pith being pounded using a mortar and pestle. The pith that is pounded is mixed with water and strained with the end product being the flour which is deposited at the bottom. This is sun dried thoroughly to obtain Kithul flour.
Many natives and Sri Lankans around the world use Kithul flour to prepare Kithul flour porridge and Kithul thalapa which are yummy snack slices. This particular palm flour is blessed with high levels of fibre while it has the potential to cool down your body. It is also used to treat various health problems including gastric ulcers, severe headaches and cracked feet while it may also lower high blood pressure.
