A versatile and multipurpose palm, Kithul provides strong fibre, woody stems for building materials and healthy food. Kithul flour is derived from the starch extracted from the pith (Heartwood Pulp) of the Kithul stem. Kithul flour is traditionally mixed with Kithul treacle or syrup to produced numerous porridges and sweetmeats, commonly used in festival days in Sri Lanka. Kithul Palm flour slices or as it is traditionally referred to in Sri Lanka, Kithul Piti Thalapa and Kithul Flour Porridge are two of the most flavourful and nutritious dishes made with Kithul Flour.
