Ceylon Palm Jaggery (Kithul Hakuru) 100% Organic Made with Pure Kithul Treacle

Description

Details,
He adds the juice for a few days and boils it on an open wood fire, reducing the color and thickness of the honey to a sticky and intense sweet syrup.
This is locally known as Kitul Syrup or Kitul Penny. In terms of its purity, it is made of wood, flowers, smoke and delicious notes and is widely used in Sri Lankan cuisine. It is further boiled into molds and is usually made from hollow coconut shells or semi-refined palm sugar is used throughout the island to make small pieces of jaggery.
It was once valued for its strong timber; Thalapa, a nutritious crunchy variety made from its tender leaves; Also for soft liquor racks or palm wines made from juices.
These days, in addition to toddy, fish tail palms are the most common source of kithul jaggery and syrup. Both have valuable places in Sri Lankan cuisine. "Jaggery or jaggery is something we use instead of sugar in our daily lives. For example, it is common to offer a cup of black tea with a piece of jaggery."
A number of factors have contributed to the recent shortage of this once-abundant flavor. One of them is the rapid destruction of rainforests, which provide a particularly favorable environment for Kitul trees. The forests have been partially cleared to make room for tea and rubber plantations.
"But the tree dies after flowering once or twice. The amount of sap it produces may vary,"
All these factors combined have led to a decline in the production of fish tail palm syrup and jaggery.One of our most popular ice cream flavors is the Elephant House Jaggery Mix, a delectable sweet treat with a mouth-watering jaggery sauce dip. The sweetness of the vanilla ice cream and the thick, sticky texture of jaggery wood, smoke and floral notes in our ‘Jasmine Mix’ will never surprise anyone who chooses to apply it.
Kitul jaggery, locally known as 'jaggery', is usually paired with a cup of hot Ceylon tea. This is enjoyed by all Sri Lankans at least once in a lifetime. ‘Jaggery’ is also used in other authentic Sri Lankan desserts. This love for jaggery has inspired us to give Sri Lankans another new way to enjoy it, hence the birth of Ali Ho  Kitul, the beloved natural flavor of Sri Lanka, is made from the harvest of jaggery, fish tail palm or jaggery palm and is widely grown throughout the island. Harvesting palm juice can be a risky endeavor. A tapper climbs a wooden net, usually tied to either side of a palm tree that grows to a height of about 40 feet [40 m]. He then makes a sharp cut at the base of a bunch of flowers and falls to the ground with a bunch like a bunch of grapes and ties a jute sack to the bottom of the bunch to collect the drops of juice. After a few days the juice is added, it is usually boiled over an open wood fire to form a sticky and intensely sweet syrup known as the sweetness of the color and thickness of the honey, from which the jaggery is made.
The bitter truth about Sri Lanka's most popular flavor is that its future is uncertain.
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The arrival time depends on your location. This time may get longer due to special holidays and various clearances of custom department. Delivery time usually will be 10-30 days to most of countries.
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