Kithul syrup is a unique tasting sweetener that is harvested from Kithul palms and concentrated into a thick smoky-sweet, earthy syrup. This vegan, preservative-free sweetener is widely used in traditional Sri Lankan desserts, but we also like its complex flavor in cocktails. With a distinct umami quality unlike other sweeteners, it’s a particularly good complement to more savory dishes like curries. And unlike most commercial kithul, Kimbula kithul is refined sugar-free and confirmed on the low-glycemic index for those looking to reduce their sugar intake.
For generations, skilled tree tappers have climbed 40 feet up on handmade ladders to extract a translucent yellow sap from Kithul palms in order to harvest this Sri Lankan staple. The sap is then heated over a wood fire and reduced to a syrup, which appears in a range of golden hues and fruity-to-smoky flavors, reflecting various shifts in environment and tapping and crafting processes.
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This unique and earthy syrup pairs nicely with yogurt and fruit. Try adding to baked goods – a few tablespoons to banana bread or use in place of molasses in gingerbread. Use it for roasted carrots or other vegetables, tossing it with melted ghee and curry powder before roasting, then squeeze on a bit of lemon juice after cooking.
The formation of jagged crystals over time within the bottle is natural. If desired, you can dissolve these crystals by carefully dipping the sealed bottle into hot water. Store refrigerated and use within 5 weeks of opening.
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