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The name sago is also sometimes used for starch extracted from other sources, especially the sago cycad, Cycas revoluta. The sago cycad is also commonly known as the sago palm, although this is a misnomer as cycads are not palms. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [6]
Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. [4] Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue-like consistency and ...
Cycas revoluta (Sotetsu [Japanese ソテツ], sago palm, king sago, sago cycad, Japanese sago palm) is a species of gymnosperm in the family Cycadaceae, native to southern Japan including the Ryukyu Islands. It is one of several species used for the production of sago, as well as an ornamental plant. The sago cycad can be distinguished by a ...
The tree is of commercial importance as the main source of sago, a starch obtained from the trunk by washing the starch kernels out of the pulverized pith with water. A trunk cut just prior to flowering contains enough sago to feed a person for a year. [4] Sago is used in cooking for puddings, noodles, breads, and as a thickener.
Far far (also fryum or bobby) is an Indian snack food composed primarily of potato starch and tinted sago. They may also contain tapioca and wheat flour. [1] Far far puffs up instantly when deep fried, and is either eaten as a snack or served like a papadum to accompany a meal. [2] It comes in a variety of colors and shapes such as stars of ...
The skin weighs an average of four kilograms, covers an area of two square metres, and is made of three distinct layers: the epidermis, dermis, and subcutaneous tissue. [1] The two main types of human skin are: glabrous skin, the hairless skin on the palms and soles (also referred to as the "palmoplantar" surfaces), and hair-bearing skin. [3]
The six monoecious species provide a wide range of local uses and are commonly called bertam or wild Bornean sago. The genus is the sole representative of the Eugeissoninae having very few obvious relatives; the hermaphrodite and staminate flowers are also found in Metroxylon , however the other specialized characteristics are unique suggesting ...
Sago palm. Sago palm is a common name for several plants which are used to produce a starchy food known as sago. Sago palms may be "true palms" in the family Arecaceae, or cycads with a palm-like appearance. Sago produced from cycads must be detoxified before consumption. Plants called sago palm include: