Kithul

Kithul refers to the sap collected from the inflorescence of the kithul palm, scientifically known as Caryota urens. This palm is native to South Asia and Southeast Asia, with a significant presence in Sri Lanka where it holds cultural and economic importance. The process of kithul tapping involves carefully preparing the unopened flower spathes, which then yield a sweet, watery sap. This sap is collected multiple times a day by skilled tappers who climb the tall palm trees.

The collected sap can be consumed fresh as a natural, unrefined sweetener. However, it is more commonly processed to create various products. Boiling the sap reduces its water content and concentrates its sugars, leading to the production of kithul treacle, a thick, dark syrup similar to molasses. Further boiling and crystallization can yield kithul jaggery, a solid form of unrefined sugar. Kithul sap can also be fermented to produce a potent alcoholic beverage known as kithul toddy, which is then sometimes distilled to create arrack. The sweet, somewhat woody flavor of kithul products is distinct and prized in Sri Lankan cuisine.