Dumbara Kithul Treacle in a 340ml bottle, the larger size for kitchens that use it every day. Dumbara makes it from the sap of the wild kithul palm, boiled down into a thick, dark gold to brown syrup that tastes of dates and caramel with an earthy, slightly smoky finish.
Kithul (Caryota urens, the fishtail palm) is tapped by hand in Sri Lanka: a tapper climbs the palm, cuts the flower stalk and collects the sap each day. In Sinhala the treacle is kithul pani, and it is the syrup Sri Lankans pour over buffalo curd.
How to use
- Over curd, yoghurt, ice cream and porridge.
- On pancakes, hoppers and waffles.
- In watalappan, cakes and sweets, or in drinks.
Details
- Ingredients: kithul sap.
- Size: 340ml 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.
