Grain
Sago
Sago is a starch from tropical palm pith (especially Metroxylon sagu), formed into pearls similar to tapioca but botanically distinct. It cooks into translucent, mild pearls for puddings, soups, and desserts across Southeast Asia and South Asia. Trade sometimes mislabels tapioca as sago; true sago palm starch has its own regional supply chains and culinary uses.
Also known as: Sagu, Sagu, Sago, Sabudana trade overlap
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Breeds, cuts & preparations
Preparation
BoiledDriedPearlPowderSoaked
Characteristic
ExtractedStarch
CommonCharacteristic
ChewyCleanDelicateGlossyMildNeutralSoftStarchy
History
ID
Sago palms were processed into staple starch by peoples of island Southeast Asia.
Sago became a trade starch across Malay and Melanesian maritime networks.
GB
Colonial trade introduced sago pudding pearls to European pantries.
Tapioca often substituted for sago in global markets, blurring commercial naming.