You Save:
Inclusive of all taxes
Prices converted to INR (Indian Rupees) are approximate and may vary based on current currency exchange rates.
Product not available
PRICE MENTIONED AS PER METRIC TON (MT)
Tapioca Sago, commonly known as sabudana in many parts of the world, is a versatile and gluten-free product derived from the roots of the cassava plant. Renowned for its pearl-like appearance, tapioca sago is an essential ingredient that graces a variety of culinary traditions, particularly in Asian, Latin American, and Indian cuisines. Praised for its ability to create both savory and sweet dishes, tapaico sago serves as a functional food product that caters to a range of dietary preferences and culinary applications.
Tapioca sago originates from the starchy roots of the cassava plant (Manihot esculenta), which thrives in tropical regions. The production process of tapioca sago involves harvesting the cassava roots, peeling them, and then treating them to extract the starch. This starch undergoes several steps including washing, pulping, filtering, and drying to form the distinct white pearls known as sago. The entire method maintains the nutritional integrity of the raw cassava while transforming it into a shelf-stable product.
Tapioca sago is valued for its unique nutritional characteristics. While it is predominantly composed of carbohydrates, making it an excellent source of energy, it also contains minimal amounts of fat and protein. Moreover, tapioca sago is gluten-free, ensuring it is suitable for individuals with gluten sensitivities or celiac disease. Here's a brief overview of its nutritional content per 100 grams:
It is important to note that while tapioca sago is not a significant source of vitamins or minerals, its high carbohydrate content makes it ideal for energy-dense dishes.
One of the most fascinating attributes of tapioca sago is its versatility in culinary applications. It is used in a myriad of ways across various cultures, each imparting unique flavors and textures to their traditional dishes.
In Indian cuisine, tapioca sago (sabudana) is a staple during fasting periods and is often prepared as: - Sabudana Khichdi: A savory dish made with sago pearls, peanuts, potatoes, and spices. - Sabudana Vada: Deep-fried, crispy fritters made from soaked sago pearls, mashed potatoes, and seasonings. - Kheer: A sweet pudding made with sago pearls cooked in milk and sweetened with sugar, often garnished with nuts and cardamom.
In Southeast Asia, tapioca sago is an integral component of desserts and beverages, used as follows: - Bubble Tea: Tapioca pearls are used to create the chewy 'bubbles' in this popular Taiwanese beverage. - Sago Pudding: A dessert where sago is boiled with coconut milk and sugar, sometimes accompanied by fruits like mango or bananas. - Halo-Halo: A Filipino dessert that combines sago pearls with crushed ice, evaporated milk, and a variety of sweet toppings.
In Latin American countries, tapioca sago finds its place in traditional dishes such as: - Ceviche: A fresh seafood dish where sago pearls add texture. - Tapioca Pudding: Prepared similarly to rice pudding but using sago pearls for a different texture and flavor profile. - Empanadas: In some variations, tapioca starch (derived from the same cassava roots) is used to make gluten-free pastry shells.
Tapioca sago is available in multiple packaging options to cater to different market needs, ranging from small household packs to bulk quantities for industrial use. Given that the price is mentioned as per metric ton (MT), large-scale storage solutions are often pertinent.
Ensuring the highest quality of tapioca sago involves adherence
