Kandy Mountain Wild Palm Syrup begins in the tropical palm forests of Sri Lanka. Wild-harvested and traditionally processed by hand, the way it has been for centuries, with a low-glycemic index, our great tasting Wild Palm Syrup makes an excellent substitute for sugar, honey, maple syrup, and corn syrup in everything from your favorite baked items, to your morning coffee or tea. Kithul Syrup is the most popular sugar alternative in all of Asia. Our Syrup is wild-crafted from sap extracted from the flower of the kithul palm, Caryota Urens, which grows in Sri Lanka. Although similar to honey and maple syrup, Syrup has a much lower glycemic index, making it a healthier option to most sweeteners available at your local grocer today. How it's made:
Kandy Mountain Kithul Syrup begins in the tropical palm forests of Sri Lanka. Wild-harvested and traditionally processed by hand, the way it has been for centuries, with a low-glycemic index, our great tasting Kithul Syrup makes an excellent substitute for sugar, honey, maple syrup, and corn syrup in everything from your favorite baked items, to your morning coffee or tea. The sap of the Fishtail Palm (Caryota Urens) is collected twice daily from the palm’s flowers in the rainforest. The sap is then cooked down over open fires, in much the same manner used by indigenous Sri Lankan villagers for over 2,000 years. The harvest and wild-crafting of our Kithul Syrup has virtually no impact on the health of the Sri Lankan rainforest, and it provides indigenous peoples with a source of income that allows for the preservation of their local ecosystem and traditional way of life.
