Those who only know tapioca pearls could never imagine that in other countries, these pearls can be made with arrowroot or potato starch – moreover, the original sagu (or sago) is a starch obtained from the trunk of several palm trees in Southeast Asia. In Brazil, what people know as sagu is often the pearl tapioca derived from manioc. The ingredient is used to prepare a dessert popular in the southern states, Sagu com vinho tinto (tapioca pearls cooked in red wine) – the pearls take on the beautiful burgundy color of the wine. Coconut milk, juices and fruit infusions can also be used to impart flavor and color to these tiny spheres, which become transparent after cooking.