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.
Butterfly-pea-flower powder.
Cassava flour.
Organic green banana flour.
Wheat flour.
Flour like wheat besan and rice flour.
Flour like wheat flour, rice flour.
Flour.
Flour Like Wheat, Rice Flour.
Flour Like Rice Flour Maida Flour And Bakut Flour.
Desiccated coconut, coconut flour, coconut chips, coconut shells, dried fruits, spices.
Roasted rice flour.
Flour Like Wheat Flour..
Organic Coconut Flour.
Kithul jaggery / kithul flour / kithul treacle (caryota urens/fishtail palm).
Coconut Flour.
Rice Flour..
Rice flour, tapioca flour and potato starch.
Desiccated coconut powder, coconut powder, desiccated coconut.
Natural kithul jaggery cubes, natural kithul jaggery, kithul syrup, kithul flour, kithul spread with cashew.
