Kithul's revival: Blending tradition, wellness and export potential

IN a world increasingly seeking natural, healthy alternatives and sustainable food sources, kithul, a traditional Sri Lankan sweetener is poised to capture international attention.

- 

Derived from the sap of Caryota Urens palm, (commonly known as the fishtail palm), kithul has long held a revered place in Sri Lankan culture, economy and traditional medicine. But beyond its domestic role, kithul holds untapped potential in the international marketplace, particularly as a natural sweetener aligned with wellness trends and sustainability.

A legacy rooted in tradition

For centuries, kithul has been harvested and consumed in Sri Lanka in the form of syrup (treacle) and jaggery. Its use dates back to ancient times, with deep ties to rural economy and cultural rituals, especially in the hill country and wet zones of the island. The traditional process of extracting sap from the kithul sap is both labour-intensive and highly skilled, often passed down through generations.

Tappers climb kithul trees at dawn, make careful incisions in the flower and collect the sap in clay pots. This heritage craft, known for its precision and respect for nature remains largely unchanged even today.

Health benefits