Kithul Jaggery

Kithul jaggery, also known as Kithul hakuru, is a traditional sweetener made from the sap of the Kithul palm tree (Caryota urens), which is native to Sri Lanka. The sap, also known as “toddy,” is collected by tapping the flower stalk of the tree, and then it is boiled down to form a thick, dark brown syrup. This syrup is then left to cool and solidify, resulting in blocks or cakes of Kithul jaggery.
Kithul jaggery has a rich, caramel-like flavor with earthy undertones, making it a popular sweetener in Sri Lankan cuisine. It is often used in a variety of dishes, including desserts, sweets, and traditional beverages. Its unique flavor adds depth and complexity to recipes, enhancing both sweet and savory dishes.

INGREDIENTS & USE

100% Kithul
No Additives or Preservation