Alphonso

Kithul Treacle and Toddy Production in Kanneliya village walk

Take the journey into the fascinating lives of villages in Galle and the story of Sri Lanka's most beloved sweetener kithul, or fishtail, palm tree. Learn how the villagers tap the kithul flower sap and make it into a sweet treacle and the local toddy. Enjoy the picturesque tea plantations and a refreshing swim in the local river. Top it with traditional local food for an enriching experience.

  • Learn about Sri Lanka’s kithul industry
  • Insight into the making of kithul sweetener and toddy
  • Opportunity to drink like the locals

Enjoy a half-day tour into the life of the local village with your local host Ratne and a quick lesson into the importance of the kithul tree in Sri Lanka. Join Ratne in the morning/afternoon at his property in Kanneliya village, where you can find a toddy shop and kithul treacle production area, which he has run for 40 years.

Kitul (Caryota urens) is a multipurpose tree species that provide a variety of popular products, of which the sap is the most important. Kitul sap is the base for a local beer (today), treacle and jaggery. Treacle and jaggery are sugary substances, which are used in preparing a variety of traditional sweets.

Ratne will teach you how to make a sweet treacle commonly eaten with curd from the sap of the kithul tree. Learn the sap fermentation process to produce popular local alcohol known as toddy.  From here proceed to the forest to collect kithul sap and/or jackfruit. Try sampling some kithul toddy along with jackfruit kottu rotti after a refreshing swim in the local river. Wrap it all up with a delicious rice and curry spread served in Ratne's family house.

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