Samayal Kithul Jaggery

The epithet urens is Latin for “stinging” alluding to the chemicals in the fruit. They are commonly called solitary fishtail palm, toddy palm, wine palm, jaggery palm.

To make jaggery, the kithul sap needs to be boiled passing the point which produces treacle. Then the sap is put into coconut shells to make the unique shape. Jaggery has used a sweetener and flavor enhancer in certain food and drinks.

Sri Lankans have been harvesting this endemic kithul tree for jaggery since centuries ago. The palm is mentioned in numerous historical records including the Ummagga Jathaka. The islanders learned early that they could harvest the flow of sugary sap, called thelijja in Sinhalese, in the floret and boil it down into a delicious treacle or jaggery (hakuru in Sinhalese).