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Sago seeds are the starchy seeds extracted from the pith of various palm trees, mainly the sago palm.
Sago seeds have a long shelf life if stored in a cool, dry place. It is recommended to use them within a year for the best quality.
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.
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