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n. A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener and textile stiffener.

n. A powdered starch obtained from certain palms used as a food thickener.

n. Any of the palms from which sago is extracted.

n. A dry granulated starch imported from the East Indies, much used for making puddings and as an article of diet for the sick; also, as starch, for stiffening textile fabrics. It is prepared from the stems of several East Indian and Malayan palm trees, but chiefly from the Metroxylon Sagu; also from several cycadaceous plants (Cycas revoluta, Zamia integrifolia, etc.).

n. An amylaceous food derived from the soft spongy interior, the so-called “pith,” of the trunks of various palms. (See sago-palm.)

n. powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener

"In addition, the sago is tasteless almost and needs careful seasoning."

amylum    starch   

portland sago    pearl sago    sago-meal    wild sago    japan sago    sago palm   

pearl sago   

Diego    Tobago    Winnebago   

tapioca    vermicelli    arrowroot    cornstarch    wheatmeal    cocoa    suet    cocoanut    macaroni    hominy