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Sago seeds are the starchy seeds extracted from the pith of various palm trees, mainly the sago palm.
To cook sago seeds, rinse them in cold water, boil them in water until transparent, then drain and rinse again. They can be used in puddings, soups, or as a thickener.
Yes, sago seeds are gluten-free, making them suitable for those with gluten intolerance or celiac disease.
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