Sago and tapioca, both are known as cooking starch, but they are not the same and are slightly different. While Sago is typically reserved for desserts, tapioca can be used in savoury recipes as well. Finding the right component for a dish requires knowledge of its flavour, texture, and culinary applications.
Sago and tapioca are two versatile starches that are commonly utilised in various culinary applications. Although there may be some overlapping characteristics, it is important to note that there are distinct variations that set the two apart. Sago is a starchy substance that is extracted from the pith of the sago palm tree. The raw ingredient undergoes a meticulous process resulting in the formation of petite pearls or granules. Sago pearls possess a delightful translucency and a pleasantly chewy texture when properly cooked. Even many relate sago as sabudana. While Tapioca, a delightful culinary ingredient, is derived from the starchy tuberous roots of the cassava plant. The ingredient undergoes a processing technique that yields a range of forms, such as delicate pearls, thin flakes, and fine flour. Tapioca pearls are larger and opaquer compared to sago pearls. They have a chewy texture when cooked and are often used in desserts and bubble tea.
A recent video shared by Krish Ashok; author of Masala Lab will tell you the truth behind Sabudana, he says “Did you know that Sabudana is a healthy and nutritious food traditionally eaten during fasts? Did you also know that absolutely nothing in that previous sentence was true? For starters, its not healthy. I love sabudana. Its delicious and perfectly OK as part of an otherwise balanced diet, but its highly ultra-processed starch and nothing else. If youre fasting, it makes little sense to eat a carbohydrate bomb that would spike your blood sugar. Secondly, its not even traditional, Sabudana as we know it was introduced in the 1940s and 50s. It is originally from East or Southeast Asia, Boba or bubble tea uses that same starch. And heres the best part, its not even what you think it is. Many brands of Sabudana will call it Sago, which used to be the source of starchy pearls. During World War Two, Sago was difficult to source and some entrepreneurs in Salem, Tamil Nadu decided to use Tapioca, which was commonly grown in Kerala, Tamil Nadu to make the same starchy bombs. Since then, almost all sabudana is made from tapioca, not Sago. So, in conclusion, sabudana is delicious but it is not healthy, not traditional, unsuitable for fasting and it is not sago.”
Sago is extracted from the pith of the sago palm tree, most especially the species Metroxylon sagu. The pith is removed, put through a processing system, and shaped into granules or pearls. Sago pearls are frequently employed in the culinary arts, particularly in the preparation of Asian sweets and beverages. The sago palm tree, which is indigenous to Southeast Asia and mainly Indonesia and Malaysia, is where the sago plant itself originates.
Appearance: Sago pearls have a spherical shape and a translucent appearance. They are very small. After being cooked, they take on a gelatinous consistency and a texture that is in between soft and slightly chewy.
Culinary Use: Before beginning the cooking process, sago pearls need to be rehydrated by soaking in water for a while. This helps to soften the pearls. After that, they are either boiled or simmered for a considerable amount of time, typically until they become transparent and are fully cooked. In the kitchen, sago pearls are most commonly utilised in the preparation of sweet foods like puddings, kheer, bubble tea and fruit drinks. They are also capable of being employed in the kitchen as a thickening agent, particularly in soups and sauces.
The cassava plant, sometimes referred to by its scientific name, Manihot esculenta, is where tapioca comes from. The tuberous roots of the plant are ground into flour or transformed into other products such as pearls, flakes, and flour through a processing step. Cassava plants are native to South America, more specifically Brazil; nevertheless, these days they are cultivated and consumed all over the world.
Appearance: The appearance and consistency of tapioca pearls differ from that of sago pearls in that tapioca pearls are larger and more opaque than sago pearls. When cooked, they transform into a texture that is soft and chewy, and their appearance changes to be slightly translucent. The flour made from tapioca is a very fine, white powder.
Culinary Usage: Tapioca pearls have to be boiled in water until they turn translucent and become soft before the cooking method can be applied. Tapioca flour is frequently utilised in the culinary world as a means of thickening a variety of meals. They are a popular ingredient in a variety of sweet dishes, including sweets, bubble tea, and sweet soups. Puddings, gravies, and sauces can all benefit from the use of tapioca flour as a thickening. In baking, it can also be used as a substitute for wheat flour that does not contain gluten.
In conclusion, both sago and tapioca are edible carbohydrates. Tapioca, made from cassava roots, can be used in both sweet and savoury meals, whereas sago, which comes from the sago palm tree, is primarily used in desserts. Finding the right component for a dish requires knowledge of its history, look, texture, and culinary applications. Looking for more
Sabudana, also known as tapioca pearl or sago, is a starch extracted from the roots of tapioca and processed into pearl-like spears. It contains a high amount of carbohydrates, making it a fast energy booster.
Sago is extracted from the pith of the sago palm tree, most especially the species Metroxylon sagu. The pith is removed, put through a processing system, and shaped into granules or pearls. Sago pearls are frequently employed in the culinary arts, particularly in the preparation of Asian sweets and beverages. The sago palm tree, which is indigenous to Southeast Asia and mainly Indonesia and Malaysia, is where the sago plant itself originates.
Sago and tapioca are two versatile starches that are commonly utilised in various culinary applications. Although there may be some overlapping characteristics, it is important to note that there are distinct variations that set the two apart. Sago is a starchy substance that is extracted from the pith of the sago palm tree. The raw ingredient undergoes a meticulous process resulting in the formation of petite pearls or granules. Sago pearls possess a delightful translucency and a pleasantly chewy texture when properly cooked. Even many relate sago as sabudana. While Tapioca, a delightful culinary ingredient, is derived from the starchy tuberous roots of the cassava plant. The ingredient undergoes a processing technique that yields a range of forms, such as delicate pearls, thin flakes, and fine flour. Tapioca pearls are larger and opaquer compared to sago pearls. They have a chewy texture when cooked and are often used in desserts and bubble tea.
Culinary Usage: Tapioca pearls have to be boiled in water until they turn translucent and become soft before the cooking method can be applied. Tapioca flour is frequently utilised in the culinary world as a means of thickening a variety of meals. They are a popular ingredient in a variety of sweet dishes, including sweets, bubble tea, and sweet soups. Puddings, gravies, and sauces can all benefit from the use of tapioca flour as a thickening. In baking, it can also be used as a substitute for wheat flour that does not contain gluten.
Appearance: Sago pearls have a spherical shape and a translucent appearance. They are very small. After being cooked, they take on a gelatinous consistency and a texture that is in between soft and slightly chewy.
A recent video shared by Krish Ashok; author of Masala Lab will tell you the truth behind Sabudana, he says “Did you know that Sabudana is a healthy and nutritious food traditionally eaten during fasts? Did you also know that absolutely nothing in that previous sentence was true? For starters, its not healthy. I love sabudana. Its delicious and perfectly OK as part of an otherwise balanced diet, but its highly ultra-processed starch and nothing else. If youre fasting, it makes little sense to eat a carbohydrate bomb that would spike your blood sugar. Secondly, its not even traditional, Sabudana as we know it was introduced in the 1940s and 50s. It is originally from East or Southeast Asia, Boba or bubble tea uses that same starch. And heres the best part, its not even what you think it is. Many brands of Sabudana will call it Sago, which used to be the source of starchy pearls. During World War Two, Sago was difficult to source and some entrepreneurs in Salem, Tamil Nadu decided to use Tapioca, which was commonly grown in Kerala, Tamil Nadu to make the same starchy bombs. Since then, almost all sabudana is made from tapioca, not Sago. So, in conclusion, sabudana is delicious but it is not healthy, not traditional, unsuitable for fasting and it is not sago.”
Pradhan, however, said that you should not be consuming any caloric foods during a fast because technically fasting means not consuming any foods, particularly caloric foods. “Even for breaking a fast, sabudana is not a suitable option since your insulin sensitivity is high during fasting and high glycemic foods will drastically spike your blood sugar at such a time. Such drastic variations in blood sugar stress the endocrine and nervous systems and are not recommended. Break your fast with a light low glycemic meal,” she explained.
But, is it really healthy? Krish Ashok, author of Masala Lab: The Science of Indian Cooking, doesn’t believe so! “Did you know that sabudana is a healthy and nutritious food traditionally eaten during fasts? Did you also know that absolutely nothing in that previous sentence was true? For starters, it’s not healthy,” he started out saying in an Instagram post.
Should it be consumed during fasts? According to the dietician, it can be included in fasting meals when prepared with fasting-approved ingredients like rock salt, ghee, coconut, and peanuts. “However, portion control is important, and it should be eaten in moderation alongside other fasting-approved foods to maintain a balanced diet,” she said.
“If you don’t have any metabolic health issues or other health conditions associated with blood sugar regulation, then you can enjoy sabudana occasionally as part of a balanced diet,” she added, sharing that what is good about sabudana is since it’s refined, it does not contain any fibre or other plant antinutrients. “Thus, it is easy on the gut and provides quick energy without affecting the gut.”
The author said that while there are several videos highlighting the harmful effects of maida, sabudana seems to have quietly escaped all attention. “It is as ultra-processed as maida is and contains insignificant protein (0.2 per cent) in comparison to maida (10-12 per cent) and is pretty much all starch. And yet, it is regularly touted as some kind of superfood and is regularly consumed as ‘vrat’ food,” he added.
5 Potent Health Benefits Of Sabudana/Sago
FAQ
Are tapioca pearls like sabudana?
Is sabudana made of tapioca flour?
Is sabudana a cassava?
Why is tapioca called sago?
How is sabudana extracted from tapioca?
The tapioca was extensively washed, and over time, this processing technique led to the creation of sabudana. The extraction process of sabudana involves harvesting the starchy parts of the plants, chopping, pounding, and thorough washing to separate the starch granules from the fibrous residue.
Is tapioca gluten free?
Tapioca is an ingredient made from the root of the cassava plant. Tapioca is gluten free. Tapioca flour also known as tapioca starch is used in combination of other flours to make backed foods. Tapioca is slightly sweet and is rich in starch. Tapioca is advisable to individuals who have gluten intolerance.
What is sabudana & tapioca pearls?
Sabudana (in Hindi, Marathi) is known as tapioca pearls or sago in English. It is hard, round, and white resembling white pearls. Tapioca is the starch extracted from tapioca roots, which is then processed to form spherical pearls and hence known as tapioca pearls.
Is sabudana a starch?
Sabudana is a form of tapioca, which is the starch extracted from the roots of the cassava plant. It is typically found in the form of pearls, which is called Sabudana. Sabudana pearls are a good source of carbohydrates but are low in protein, vitamins, and minerals.