Descripción del producto

Caryota urens L. (Family Arecaceae) is a palm species which is native to low land forests of tropical Asia, particularly in Sri Lanka, where it is referred to as Kithul. Traditionally Jaggery, treacle and toddy (fermented beverage) are produced from sap of the young Caryota urens. A versatile and multipurpose palm, Kithul provides strong fibre, woody stems for building materials and healthy food. Kithul flour is derived from the starch extracted from the pith (Heartwood Pulp) of the Kithul stem. Kithul flour is traditionally mixed with Kithul treacle or syrup to produced numerous porridges and sweetmeats, commonly used in festival days in Sri Lanka. Kithul Palm flour slices or as it is traditionally referred to in Sri Lanka, Kithul Piti Thalapa and Kithul Flour Porridge are two of the most flavourful and nutritious dishes made with Kithul Flour. Sri Lankan folkloric knowledge has always hailed the many health benefits of Kithul Flour to the extent of incorporating the flour into traditional ayurvedic treatments. Among the many health benefits of Kithul Flour, it is the belief of traditional Ayurvedic specialists that, due to its cooling properties, regular consumption of Kithul Flour can help cure ailments such as Gastric Ulcers, Severe Headaches, High Blood Pressure and Cracked Feet. Rooted in tradition, Kithul Flour is produced in rural areas in Sri Lanka. Pieces of pith (heartwood Pulp) are removed and pounded by hand in a mortar. Then, the crushed pith is mixed with water and allowed to strain through a cloth into a pot. The strained flour that settles at the bottom of the pot, once the water is skimmed off the remaining flour is then dried under the warmth of the sun. This process has now been mechanized to meet the quantitative and qualitative demands of both the local and overseas markets. With its roots firmly entrenched in Sri Lankas traditional ayurvedic folk medicine, ClonMaed traditional Kithul products are hygienically produced meet stringent quality standards while maintaining all its intrinsic health benefits and nutritional properties. The taste of Kithul flour is distinctly different from batch to batch, as ClonMaed does not mix multiple sources, and are packaged in separate batches to retain its original flavour. The taste may also vary from plant to plant based on the age of the stems and season. Store your Kithul flour in a cool, dry place away from moisture to preserve its consistency and flavour