Kithul Madeema/Kithul Kapeema, une ancienne technique… (Sri Lanka)
Candidature: Liste représentative 2025
EN: The kithul tapping knife is sharpened before each tapping to ensure efficient sap flow.
EN: A tapper climbs the kithul tree using a ritual practice, with a container attached to a rope to collect sap from the ground.
EN: A traditional ladder called Hāra, made from natural materials, is used for safely climbing kithul trees.
EN: Mature kithul inflorescences are tapped three times daily using traditional methods to extract sap.
EN: Kithul sap is boiled over a wood fire for 4–6 hours, carefully controlling heat to achieve golden-colored treacle.
EN: Continued boiling of kithul sap with careful temperature monitoring ensures high-quality treacle without caramelization.
EN: Traditional boiling techniques maintain the unique taste and texture of golden kithul treacle.
EN: Bottled kithul treacle, ready for local and global markets, showcasing traditional knowledge and craftsmanship.
EN: The final stages of treacle boiling ensure the desired color, consistency, and flavor of the finished product.
EN: Kithul sap is boiled further to make jaggery, shaped manually using long-handled coconut shell ladles.
