Tapioca vs. Sago

Tapiocanoun

A starchy food made from the cassava plant, used in puddings.

Tapiocanoun

A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava.

Tapiocanoun

granular preparation of cassava starch used to thicken especially puddings

Tapioca

Tapioca (; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the storage roots of the cassava plant (Manihot esculenta, also known as manioc), a species native to the north and central-west regions of Brazil, but whose use is now spread throughout South America. The plant was brought by the Portuguese to much of West Indies, Africa and Asia.

Sagonoun

A powdered starch obtained from certain palms used as a food thickener.

Sagonoun

A similar starch obtained from a palm-like cycad, Cycas revoluta

Sagonoun

Any of the palms from which sago is extracted.

Sagonoun

A dry granulated starch imported from the East Indies, much used for making puddings and as an article of diet for the sick; also, as starch, for stiffening textile fabrics. It is prepared from the stems of several East Indian and Malayan palm trees, but chiefly from the Metroxylon Sagu; also from several cycadaceous plants (Cycas revoluta, Zamia integrifolia, etc.).

Sagonoun

powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener

Sago

Sago () is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.