Sago is the starch produced by the sago palm tree (metroxylon sago), which grows jn Malaysia, the Philippines, Indonesia and India. When the tree reaches maturity it is cut down and the pith extracted from the trunk. The pith is then pounded with water and the starch washed out and shaken mechanically until it forms small round pellets. These pellets when dried and roasted produce the white pearls we know as sago.
Sago is mainly used in the preparation of milk and other puddings, in invalid dishes and for thickening soups. Sago pearls become transparent when cooked.
Although sago is part of the staple diet in some areas of Indonesia, it has a limited nutritive value.