Kithul Jaggery (Kithul Hakuru)

Kithul Jaggery (Kithul Hakuru)

Kithul Jaggery, also known as Kithul Hakuru in Sri Lanka, is a natural sweetener made from the sap of the Kithul palm tree (Caryota urens). This traditional sweetener holds a significant place in Sri Lankan cuisine, revered not only for its deep, rich caramel flavor but also for its health benefits. Kithul Jaggery is produced by boiling and reducing the sap, resulting in a solid, dark brown block or syrup with a distinct, earthy sweetness.

Unlike refined sugar, Kithul Jaggery is packed with essential nutrients, including iron, calcium, and antioxidants, making it a healthier alternative for sweetening dishes. It’s commonly used in a variety of Sri Lankan traditional desserts, teas, and curries, adding a unique depth of flavor. Whether enjoyed as a topping for yogurt, incorporated into sweets like Kithul Pani, or simply used in beverages, Kithul Jaggery is celebrated for its all-natural, unrefined qualities.

Its artisanal production and rich cultural significance make Kithul Hakuru a cherished ingredient in both everyday cooking and festive dishes, offering an authentic taste of Sri Lanka’s culinary heritage. Ideal for those seeking a natural sweetener that brings both taste and tradition to the table.