Starch | Gluten Free Vegan Vegetarian Low F O D M A P

Sago

Metroxylon sagu (true sago palm) or Manihot esculenta (tapioca sago) Allergen-Free
Sago

Sourcing & Taxonomy

  • Family Arecaceae (true sago), Euphorbiaceae (tapioca sago)
  • Primary Cuisine Southeast Asian, Indian, Papua New Guinean
  • Seasonality Year-Round
  • Source Sago palm pith or Cassava root

The Forktionary Angle

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Definition

A starch extracted from the pith of sago palms or cassava roots, commonly used as a thickening agent or in puddings.

Sensory Profile

TasteNeutral, Bland
TextureGelatinous, Chewy (cooked pearls), Smooth (thickener)
AromaOdorless
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 cup (40g) dry
Calories350 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.2 g
Total Carbohydrate87 g
Dietary Fiber0.5 g
Total Sugars0 g
Calcium10 mg
Iron0.3 mg
Potassium5 mg

Chef’s Secret

Rinse sago pearls thoroughly before cooking to remove excess starch, which helps prevent clumping and results in clearer pearls.

Substitutions

Best Match

Tapioca Pearls

1:1

Extremely similar in texture and neutral flavor, perfect for puddings and thickening.

Cornstarch

1:0.5 (Sago:Cornstarch) for thickening

Excellent thickening agent, but does not provide the same pearl texture.

Arrowroot Powder

1:0.75 (Sago:Arrowroot) for thickening

Good for thickening, especially for clear sauces, but also lacks pearl texture.

Small Pasta (e.g., Orzo)

1:1 (for puddings)

Provides bulk and some chew for dessert applications, but is not a starch.

Buying Guide

Look for small, uniform white pearls. Store in a cool, dry, airtight container.

Flavor Pairings

Coconut milk palm sugar fruits (mango lychee) various Asian desserts.