SAGO SEED BULK

Rs. 600.00

• Source: Primarily from the stem pith of the sago palm (Metroxylon sagu), especially in places like New Guinea and the Maluku Islands.
• Processing: The starch is scraped from the palm trunk, washed, and pressed through a sieve to form small, white pearls.
• Nutritional value: It is high in carbohydrates but low in protein, fat, and most micronutrients.
• Confusion: In some regions, the term "sago" is used interchangeably with tapioca, which is a different product made from cassava root. 

• Preparation: Sago pearls are typically soaked in water before cooking to soften them.
• Dishes: They are used in a variety of dishes, such as sago pudding or "kheer," and savory items like "sabudana khichdi" and "sabudana vada".
• Texture: Sago absorbs the flavors of other ingredients and has a soft, gel-like texture once cooked.