Pure Kithul Treacle – Rich Ceylon Palm Syrup

Sri Lanka's Own Palm Syrup

Kithul treacle is one of Sri Lanka's most treasured traditional foods — a natural syrup that barely exists anywhere else in the world. It's tapped from the flower of the kithul palm (Caryota urens, the fishtail palm), then slowly simmered down into a deep amber syrup with a rich, caramel-like flavour and gentle smoky, malty notes all its own. Think of it as Sri Lanka's answer to maple syrup or honey — but with a character you won't find in either.

How to Enjoy It

• Curd & treacle: the classic Sri Lankan dessert — drizzled generously over thick buffalo-milk curd or plain yoghurt. Unmissable.
• Pancakes, hoppers & waffles: use it exactly as you would maple syrup.
• Over ice cream & desserts: a caramel-rich topping for ice cream, puddings, and cakes.
• In drinks: stir into tea, coffee, or milk as a natural sweetener.
• Baking & cooking: swap in for honey, molasses, or golden syrup for a distinctive Sri Lankan depth.
• On toast, porridge & fruit: a simple, natural drizzle.

Taste & Character

Kithul treacle pours as a smooth, dark amber syrup. The flavour is rich and rounded — caramel and toffee up front, with faint smoky, malty notes and a natural sweetness that's less sharp than white sugar. As a traditional, small-batch product, colour and thickness can vary slightly between batches; that's the sign of a genuine, unrefined syrup.

Why Ours Is the Real Thing

• 100% pure kithul — no cane sugar, no glucose syrup, no additives. (Cheap "kithul treacle" is very often diluted — ours isn't.)
• Traditionally tapped from the kithul palm and slow-boiled the old way.
• Farm-direct from Sri Lanka — sourced straight from the source, not repackaged.
• Naturally vegan and gluten-free — just one ingredient: kithul sap.

Product Details & Specifications

• Product: Kithul treacle (Ceylon palm syrup / kithul pani)
• Ingredients: 100% kithul palm sap. Nothing added.
• Source: Tapped from the kithul palm (Caryota urens), Sri Lanka
• Sizes: 250ml · 500ml · 1L
• Dietary: Vegan · gluten-free · no artificial additives
• Appearance: Dark amber, pourable syrup (natural variation between batches)
• Storage: Cool, dry place; reseal after opening (see below)

Storage

• Store in a cool, dry place, tightly sealed.
• Refrigeration isn't required, but keeps it fresh longer once opened.
• Use a clean, dry spoon; natural syrups can crystallise slightly over time — warm the jar gently to loosen if needed.

Frequently Asked Questions

What is kithul treacle?

Kithul treacle is a traditional Sri Lankan syrup made from the sap of the kithul palm (Caryota urens), slowly boiled down into a rich, dark, caramel-like sweetener. It's a beloved part of Sri Lankan food culture and is produced almost nowhere else.

What does it taste like?

Rich and caramel-like, with gentle smoky, malty notes and a rounded natural sweetness — softer than refined sugar. It's often compared to maple syrup or honey, but has its own distinctive character.

How is it different from maple syrup or honey?

It comes from a different source — the kithul palm, rather than maple trees or bees — and carries a deeper, more caramel-and-malt flavour. It's vegan (unlike honey) and uniquely Sri Lankan.

Is it pure, or mixed with sugar?

Ours is 100% pure kithul with nothing added. This matters: a lot of cheaply sold "kithul treacle" is cut with cane sugar or glucose syrup to lower the cost. We sell the genuine article.

How should I use it?

Classically, over curd or yoghurt ("curd and treacle"). Also wonderful on pancakes, hoppers, waffles, ice cream, and porridge, stirred into drinks, or used in baking wherever you'd use honey or maple syrup.

Is it vegan and gluten-free?

Yes — it's a single-ingredient plant syrup (kithul sap), naturally vegan and gluten-free, with no artificial additives.

How do I store it?

Keep it in a cool, dry place, tightly sealed. Refrigeration isn't required but helps once opened. If it crystallises a little over time, warm the jar gently to loosen it.