Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sago. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes.

Origin: Sago is native to Southeast Asia, where it has been cultivated for centuries. The sago palm is a fast-growing tree that can reach heights of up to 30 feet. The pith of the tree is extracted and then ground into a fine powder. This powder is then cooked to form sago pearls or flakes.

Texture: Sago has a slightly grainy texture that is similar to tapioca. It is also slightly chewy.

Health benefits: Sago is a good source of carbohydrates and is low in fat, protein, and fiber. It is also a good source of resistant starch, which has been shown to have a number of health benefits, including improved blood sugar control and gut health.