Rice and Flours
Jackfruit Flour (Kos Piti)
Green jackfruit dried and milled, an old famine food that came back as a modern one.
- Milled from young green jackfruit, not the ripe fruit
- Savoury and mild, so it suits roti more than cake
- Naturally gluten free
- An old Sri Lankan staple, not a new invention
- Nothing blended in, so you control the ratio
Available to pre-orderSKU: CC-FLR-KOS
Size: 500g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Flour milled from dried green jackfruit, mild and slightly savoury rather than sweet. It has been eaten in Sri Lanka for a very long time, cooked into porridge or blended into roti flour when rice was short, and it has since found a second life as a low glycaemic alternative flour.
Jackfruit is the tree Sri Lankans call the rice tree, and the name is not sentimental. In hard years the fruit fed villages, and the surplus was dried so it kept through the lean months.
The flour is made from the young green fruit, which tastes savoury rather than sweet, closer to a starchy vegetable than a fruit. Milled fine, it goes into roti, porridge and pancakes, usually blended with another flour rather than used on its own.
It is having a second run overseas as a low glycaemic flour, and that is fine, but the older use is the more interesting one: this is what an island ate when the rice ran out.
How to Use
- Blend a quarter into roti or pancake flour
- Cook into a savoury porridge with coconut milk
- Use as a thickener in a vegetable curry
- Mix with rice flour for a firmer pittu
Cook with It
Customer Reviews
No reviews yet. Be the first to share how you cooked with it.
Frequently Asked
No, and that surprises people who know jackfruit as a sweet ripe fruit. This is milled from the young green fruit, which is savoury and starchy, closer to a plantain or a potato than to anything sugary.
You May Also Like
Rice and Flours
Red Rice Flour
Stone-ground from Sri Lankan red rice, darker and nuttier than white rice flour.
- Milled from unpolished red rice, bran and all
- Nuttier and darker than white rice flour
- Naturally gluten free
Rice and Flours
Hopper Flour Mix (Appa Piti)
Rice flour blended for hoppers, so the batter only needs coconut milk, yeast and time.
- The flour ratio already worked out
- Milled fine, which is what lets the batter swirl thin
- Instructions for the overnight ferment on the pack
Rice and Flours
Pittu Flour Mix
Roasted flour blended for pittu, so the crumb comes out right before it goes in the steamer.
- Flour already roasted, which is the step people skip
- Ratio set, so the crumb is about water alone
- White rice or red rice, whichever you grew up with
Rice and Flours
Nadu Rice
The everyday Sri Lankan rice: parboiled, firm, and it does not turn to porridge.
- Parboiled before milling, so the grain stays firm
- Cooks separate rather than sticky
- Holds up under a wet curry
Free: 5 Sri Lankan Recipes for Beginners
Dhal curry, pol sambol, yellow rice and the pantry checklist.