Tapioca starch
Tapioca starch is the fine starch separated from cassava roots. Cheese breads such as pandebono and pão de queijo use cassava starch, but some recipes specify fermented sour starch. Whole-root cassava flour is a different ingredient.
Ingredients
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Sago starch
Sago starch is edible starch recovered from the pith of sago palms. It is pressed into thin cakes for Indonesian sagu lempeng, cooked as porridge and formed into other foods; in some regions, wet starch also ferments during storage.
Tavolo starch
Madagascar food studies identify tavolo as Tacca leontopetaloides and describe tuber use in distinct regional settings; broader crop guidance comes from a tropical handbook.
Potato starch
Starch separated from potato tubers is a neutral powder used for thickening, binding and texture. It differs from whole-potato flour and is not automatically fermentable by a sausage starter.