MAIN LABEL CONTENT (BACK SIDE)
Kithul (Caryota urens) jaggery is another prominent product made from the sugary sweet sap obtained by tapping the young Kithul inflorescence according to a traditional method. Ancient Sri Lankan were discovered this traditional knowledge and highly guarded. This knowledge considered to be much valued secret with in themselves. The techniques being unmatched and not practiced in any other country in the region.
Kithul jaggery is produced by concentrated treacle heated until it reaches a consistency like that of a thick syrup. Basically, to make jaggery the sap needs to be boiled passing the point which produces treacle, poured into molds and cooled. It is a traditional unrefined non-centrifugal sugar ready to use as a natural sweetener with tea, herbal tea, sweet and savory dishes, or simply enjoyed on its own. Being a naturel product Kithul Jaggery ‘s color and taste may vary due to the weather and the region, but the richness and nutrition values will remain same.
Sri Lanka’s traditional medicine – “Ayurveda” (well known native treatments) – treats kithul jaggery as a rich in medicated nutrition food and substitute for sugar. Mostly Kithul jaggery is used to prepared various medicine for diabetic and many more genetical sicknesses. Kithul jaggery is rich in calcium, minerals, salts and fiber, it is said to be a source of iron and vitamins.
“Ancient Islanders considered Kithul jaggery is a food fit for royalty”
INGREDIENTS
Pure wild-forest organic Kithul Treacle
SPECIAL INSTRUCTION
Original kithul Jaggery have tendency to melt. Once you open the packaging, it is advisable to transfer the product to air tight container and store under refrigerator or cool dry place.
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