Description
Traditional Papua New Guinean sago preparation involves pounding and boiling or steaming sago palm pith to extract starch.
Technical
The process involves breaking down starches through boiling or steaming, and then rinsing to remove excess starch and impurities. The extracted starch can be used as a thickening agent or cooked in various ways.
Science
Primary Reaction
Gelatinization
Sensory Profile
Aroma ()
StarchyEarthyMildly nuttyWoodySubtly sweet
Wine Analogy
Similar mouthfeel to young Chardonnay with subtle oak notes
Coffee Analogy
Mild earthiness akin to Sumatran wet-hulled coffee
Perfume Analogy
Subtle woody base notes reminiscent of sandalwood