By Heta Joshi
February 28, 2024
Boasting a mild but impactful flavour, both sago and tapioca are used in a wide variety of Indian dishes. Despite being somewhat similar in appearance and taste, there are some subtle differences that set them apart. Let’s explore.
Tapioca is type of refined starch that is derived from the cassava root; it is indigenous to Brazil. Sago is unrefined starch that is derived from the pith of tropical palm trees; it is commonly cultivated in Southeast Asia.
Tapioca pearls are usually prepared using advanced machinery in factories, whereas manual labour is required for making sago pearls; they are typically prepared by hand.
Tapioca pearls don’t come in any set size; they can vary from 1–8 millimetres depending on their purpose. Sago pearls are typically 2 millimetres in diameter. Both types of pearls are naturally white, although they may take on additional colours.
Tapioca pearls are almost always perfectly rounded in shape. Sago pearls, on the other hand, come in all kinds of shapes; they can be round or uneven.
Although both sago and tapioca are chewy and easy to eat, tapioca tends to be denser than sago. Therefore, tapioca feels more rubbery upon touching, while sago is fragile and melts more easily in the mouth.
Both sago and tapioca are loaded with carbohydrates and hold less than a gram of protein, fat, and fiber. However, tapioca does comprise slightly more energy per 100 grams than sago.
Both these foods are typically cooked the same way. They are initially boiled and then drained. However, tapioca make take longer to cook than sago as tapioca has a thicker consistency.
Both these foods can be used interchangeably as they have similar flavours. But tapioca is more frequently used in sweet dishes and beverages, including bubble tea and puddings.