sago

A powdery starch obtained from the pith of certain palm trees and cycads, used as a staple food chiefly in Asia and as a food thickener.

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

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.).

a kind of sago prepared from the corms of the cuckoopint (Arum maculatum).

A species of Cycas (Cycas revoluta).

a morbid condition of the spleen, produced by amyloid degeneration of the organ, in which a cross section shows scattered gray translucent bodies looking like grains of sago.

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

Any of the palms from which sago is extracted.

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