Sago flour? Here’s what you need to know
Sago flour is much healthier than other flours that exist in the market, such as almond flour and coconut flour.
For more than 7,000 years, people have been using this plant for many different applications. In recent years, it is commonly used as an alternative to cornstarch.
The powdered form of this plant is excellent as a thickener for everything from desserts sauce to soups. That’s why sago flour can be used in many parts of our kitchen.
What we are referring to, is the incredible SAGU (Maranta arundinacea), which comes from the family of plants Marantaceae, it is not a plant per se; It is a nutritionally dense starch that can be extracted from the tubers of a series of perennial rhizomes. It is not technically a root, but rather an underground mass of roots or root system.
According to the Encyclopedia Britannica, the name sagu is “sometimes applied to starches obtained from other plants and used as substitutes for sago root”. The following list specifies some of the plant species that are extracted araruta, depending on the location of origin.
The sago powder is extracted from the plants by a process of soaking the plants in hot water, peeling the tubers to remove their fibrous covers, macerating the tubers in a pulp and then washing the pulp to separate the starch.
The starch is then filtered and ground into powder. Corn starch is usually made from genetically modified corn and extracted by a harsh chemical process.