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Palm Flower Syrup (Kithul) is made from the sap extracted from the inflorescence of the kithul palm, caryota urens, which grows in Sri Lanka. The treacle is made from pure sap boiled down to a sweet, dark brown syrup, thick and sweet flavor. Kithul has a much lower calorie content than cane sugar and a high nutritional content. It contains reducing sugars which ensure that the syrup passes through the body rather than being sorted. It is a common ingredient in Ayurvedic medicine and a good alternative sweetener for diabetics. Kithul also contains many essential vitamins and minerals.