Ceylon natural kithul honey best product free shipping [7 days delivery]

Description

Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving
The slightly built farmer sharpens his knife on the fallen branch of a tree and climbs up a wooden lattice that he has tied to one side of a
kithul
tree in his garden. Within minutes, he is on the top of the nearly 40-foot-tall tree, making sharp incisions at the base of a cluster of flowers that droop down from a branch like a bunch of grapes. Dayasena ties a jute sack to the base of the cluster to collect droplets of sap trickling down.
Kithul pani
—it goes on curd, in
watalappan
, and when reduced, becomes
hakuru
or jaggery. A sugary Sri Lankan staple, this boiled-down sap of the
kithul
, or fishtail palm, has a long history steeped in tradition, as does the arduous, labour-intensive process used to make it.
This process starts with tapping: the beady, vine-like flowers of the palm are pierced by a tapper, and drool their sap into a pot hung under the inflorescence. Each palm can be tapped around seven times in its lifetime, with each subsequent draw usually yielding less than the last. According to Dr. Sudarshana Somasiri, a researcher at the Industrial Technology Institute (ITI), tappers “will typically climb their palms twice a day” to make sure any cuts healed by the plant are reopened and re-tapped.
This raw, watery sap is white and frothy, clinically alive with yeast fermenting it — potentially into
kithul
toddy or
ra
. To avoid this, Gunewardena told us, it is “boiled down pretty much immediately” over a timber fire, which gives the treacle its woody undertones and its viscous consistency. Once boiled, the
pani
is ready for the plate — preserved
au naturale
, the treacle can last a couple of months at best.
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