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A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes. Sago is also used in making noodles and ravioli-like pasta that is traditionally stuffed with meat, seasonings and nuts. Available in Asian markets, sago is produced as a flour, as a ground meal and as pellets or pearled sago, similar to pearled tapioca. If pearled sago is not available substitute tapioca pearls.
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