• A starch extracted mainly from the pith of the sago palm, Metroxylon sagu, using water. The starch is then dried and granulated into small balls known as pearl sago. Used for milk puddings. Many palm trees which grow in India and Southeast Asia, the cabbage palm from the American tropics and cyclads which grow in Sri Lanka, India and Japan all have a starchy pith at a certain phase in their life cycle and are used as a source of starch.


  • noun a white powder made from the sago palm, used as food and as a thickening agent

Origin & History of “sago”

Sago is of Malay origin. The Portuguese were responsible for introducing the Malay term sāgū to English, as sagu; the modern form sago, which became established during the 17th and 18th centuries, came via Dutch.