KITHUL The Miracle Palm Tree of Sri Lanka – By Leelananda Ihalagamage
Kitul – a circular-trunked lofty palm tree, rises majestically into the sky, to be topped by a canopy of branches, that waves in the wind as an array of flags, beckoning someone far away. There are common names for the Kithul Tree – Kithul Palm, Jaggery Palm, Wine Palm, Toddy Palm, Fish tail palm (in Sanskrit). It is one of the sugar producing palm trees.
Botanically categorized into the Caryota urens species, it has a way of growing in a vast range of soils, especially in such rain-forest areas as Sinharaja. Kithul is comfortable in sandy regions as well as at times even in stretches in the coastal belt. There is no any specific plan to grow kithul in Sri Lanka. It grows throughout the island and specifically in Ratnapura, Moneragala and Badulla districts except in the dry zone. In a rural Sri Lankan landscape, it is surprising to see at times an army of giant Kithul palms standing watch, as it were, over a settlement of village folk.
The ancestors utilized this tall palm tree, almost as a “wish fulfilling” entity. In the far past, the Kithul palm played an impressively functional role, in the life of the masses. Even in underprivileged households, the Kithul palm had a place in their home gardens. Rural communities believe kithul as a mutiple use tree with a considerable economic value through processing kithul sap into toddy, treacle and jaggery.
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To them, its roots yielded a medicinal substance, that could even counter the poison of venomous serpents. Even its flowers had a potentiality to subdue poisons. These could very well be considered fairly auxiliary usages though they may at times prove handy to save a poison-threatened life.
Kithul flour is extracted from the tender parts of the kithul trunk. This flour is rich in fiber making it beneficial for gastro-ulcers, headaches and even reduces blood pressure. It helps to boost energy, helps to fight weight gain, helps to relieve migraine, improve digestive health, improves respiratory health and is also beneficial for diabetes patients.
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The tender leaves of the Kithul palm, when dried and duly treated and seasoned, could be used as a raw material to weave baskets, trays, boxes or even leisure hats.
But, throughout the ages its primary function was the yielding of certain essential necessities.
Kithul flower is the most valuable part of the tree which is best known as the source of Kithul treacle and is a kind of honey – a liquid jaggery. The villagers were highly dexterous in tapping the Kithul flower. The honey is prepared from the liquid yield of the Kitul flower. This activity is an exceptionally skilled efficiency. Through an intricate arrangement, the flower is prepared to provide its liquid essence. The expert tapper is well versed in the technique of making sharp incisions in the flower, to enable it to yield the needed liquid. This liquid is collected in pots. Initially the liquid is sweet and is ready to mature. When matured and “fermented”, the liquor becomes intoxicating. Before it gets fermented into toddy, this un-fermented liquid is termed as “telijja”. When the honey is further heated and cooled the jaggery (hakuru) gets formed. This is a form of brownish rock candy and possesses a strange sweetness of its own.
The rural folk, had a great partiality for this liquor, which is generally termed “toddy”. Brewed with due care and attention, this “toddy” is supposed to possess an element of positive therapeutic effect. This product had an appeal not only to the underprivileged persons, but even to the elitist stratum of ancient Sinhala society.
Even rulers are said to have had a fondness for this. A whole series of other yields, makes the Palm, a miraculous presence.
In Sri Lanka, the honey yielded by the Kithul Palm, was a favourite item in its indigenous cuisine. The intriguing sweeteners of the genuine Kithul honey, is in reality a wonderful addition to Sri Lanka’s indigenous range of food items.
This is at times taken with unsweetened tea, coffee or a variety of herbal teas. This kind of jaggery forms the primary ingredient of a number of other sweet meats.
Other segments of the Kithul Palm have been found to be therapeutically highly effective. The flower formed by utilizing the pith of the Kithul Palm, is a potent form of medicinal substance. Porridge made out of this, is said to subdue some forms of dizziness.
Indigenous physicians extol its efficacies, citing traditional practices, that extend to the far past.
What is essential today is to explore the possibilities of this miraculous Palm, utilizing ultra-modern systems of scrutiny and to make its hidden “treasures” available to the moderns.
In the meantime, a well-brewed cup of Kithul Toddy, is not likely to do any harm and the sweet Kithul jaggery, can add a touch of sweetness to many forms of food and beverages.
My sincere thanks goes to late Dr. Edwin Ariyadasa from whom I gathered some valuable information on this article.
Source of Photographs : Former Travellanka magazine.
