Cassava & Tapioca Flour
Kappa / Sabudana (Mogo)
Milled from cassava tubers grown across Kerala and Tamil Nadu's lush wet belt, where Salem has been India's sabudana capital since the 1940s. Naturally gluten- and grain-free, this neutral, fine flour gives a soft crumb and light bite to flatbreads, batters and bakes, while tapioca pearls (sabudana) swell into translucent beads for khichdi, kheer and puddings. A versatile paleo and grain-free staple.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Kerala / Tamil Nadu (Salem)
- Fine flour or tapioca pearls (sabudana)
- Naturally gluten-free, grain-free, vegan
- Food-grade · lab-tested
- 12–24 months, stored cool and dry
Also known as · yuca flour · manioc flour · tapioca starch · sabudana pearls
How to use it
Grain-free and paleo baking, breads and pancakes
Gluten-free flatbreads, tortillas and batters
Thickening soups, sauces, curries and gravies
Sabudana khichdi and vada for fasting dishes
Tapioca pearl puddings, kheer and bubble-tea pearls
Questions
- Is sabudana the same as tapioca pearls?
- Yes. Sabudana is the Indian name for tapioca pearls, the small translucent beads made from cassava starch. They are the same product used in khichdi, kheer and puddings worldwide.
- Is cassava flour the same as tapioca flour?
- They are closely related but not identical. Cassava flour is the whole dried, milled root, while tapioca flour or starch is the extracted starch only. Cassava flour is denser and better for breads; tapioca starch is best for thickening and chew.
- Is it gluten-free?
- Yes. Both the flour and the pearls are naturally gluten-free and grain-free, making them a popular choice for paleo, coeliac and fasting diets.
