The Kithul or Jaggery palm is also known as fishtail palm (Caryota Urens) flourishes in Sri Lanka’s wet zone. In addition to being the source of kithul jaggery, kithul treacle, which are held in high regard among Sri Lankan food sweeteners, the jaggery palm is also known for kithul flour- an edible starch extracted from its pith, its strong timbre and mildly alcoholic toddy, or palm wine, made from the sap.
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