Dumbara Kithul Treacle with natural cinnamon, in a 250ml glass bottle. Dumbara blends its kithul treacle, the boiled down sap of the wild kithul palm, with Sri Lankan cinnamon, so the date and caramel taste of the syrup carries a warm spice note.
Kithul treacle (kithul pani) is made from sap that tappers collect from the cut flower stalk of the fishtail palm (Caryota urens), which grows wild in Sri Lanka's wet zone. Cinnamon is the island's best known spice, and the two meet in many Sri Lankan sweets.
How to use
- Over buffalo curd, yoghurt, porridge or ice cream.
- On pancakes, French toast and baked apples.
- In tea, coffee and warm milk.
Details
- Ingredients: kithul sap and natural cinnamon.
- 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.
