Tapioca balls are edible translucent spheres produced from tapioca, a starch extracted from the cassava root. They originated as a cheaper alternative to pearl sago in Southeast Asian cuisine. When in bubble tea, they are most commonly referred to as boba (a Chinese slang for large breasts) or pearls. The starch balls are typically five to ten millimetres (0.2 to 0.4 inches) in diameter. In Northern and Western India they are known as sābudānā and known as Jévvarisi in Tamil and is known by many names in different parts of India. The names of various forms of tapioca balls include black, flavored, popping, mini, and clear. By adding different ingredients, like water, sugar, and seasoning, tapioca balls can be made to vary in color and in texture. They can be clear, black, flavored or even popping. Tapioca balls are commonly soaked in sugar syrup to make them sweet. In teas, they are often added for their texture, with the flavor being provided by the drink itself.