Description

The potential health benefits of Kithul flour are rooted in its traditional use, with claims suggesting it may contribute to overall well-being. However, it’s essential to note that these assertions are often based on cultural practices and may not have robust scientific backing. Incorporating diverse and balanced dietary choices remains key for maintaining good health.

Kithul flour, derived from the kithul palm tree, is traditionally believed to offer various health benefits, such as cooling the body and addressing issues like cracked feet, gastric ulcers, headaches, and high blood pressure, as per Sri Lankan folklore and Ayurveda.

Kithul palm flour slice (Kithul Piti Thalapa) and Kithul Flour Porridge are two very delicious recipes that are very popular amongst Sri Lankans.

WHAT’S KITHUL FLOUR?

Kithul flour is the starch extracted from the pith of the kithul palm (Caryota urens) trunk. Kithul flour is extracted from kithul trunks through a traditional process. Used as an ingredient in many food products, Kithul flour is believed to yield significant health benefits due to its high nutritional content.

HOW IS KITHUL FLOUR EXTRACTED?

To obtain flour, first, a kitul tree is cut down. The pieces of pith are cut out of the trunk. After that, the pith is cut into small pieces and pounded using mortar and pestle.

The pounded pith is mixed with water and allowed to strain through a cloth tied to the mouth of the pot. After some time, the flour gets deposited on the bottom of the pot.

It is sun-dried to produce kithul flour. This is known as the wet method of kithul flour production. Some villagers in the rural areas also follow the dry method of kithul flour preparation where portions of pith are dried, pounded and sieved through the household strainer.