Pronunciation: [sˈe͡ɪɡə͡ʊ] (IPA) 
The word "sago" is spelled as /ˈseɪɡoʊ/ in IPA phonetic transcription. This spelling represents the pronunciation of the word which is a type of starch extracted from the pith of various tropical palm stems. The "s" sound is pronounced as /s/, followed by the long "a" sound, which is pronounced as /eɪ/. The "g" sound is pronounced as /ɡ/ and the "o" sound is pronounced as /oʊ/. When spoken together, the sounds form the word "sago".
Sago refers to a starchy substance that is extracted from the pith of several species of tropical palm trees, mainly the Metroxylon sagu. It is commonly used as a food ingredient, particularly in Asian cuisine, and is known for its semolina-like texture.
The process of obtaining sago begins with the removal of the outer layer of the palm tree trunk, revealing the soft, white pith within. The pith is then crushed and washed to remove impurities, before being finely ground into a flour-like consistency. This flour can be further processed into small globules, flakes, or pearls depending on the desired cooking method.
Sago has a neutral flavor, allowing it to easily absorb the taste of other ingredients or seasonings. It is often used as a thickening agent in dishes such as soups, desserts, and puddings. Sago pearls are commonly used in sweet desserts or beverages, where they are boiled and then mixed with ingredients like coconut milk, palm sugar, or fruit juices.
Moreover, sago is preferred for its gluten-free properties, making it suitable for individuals with gluten sensitivities or celiac disease. It is also believed to have some nutritional benefits, as it provides carbohydrates, small amounts of protein, and certain minerals like calcium and potassium.
In conclusion, sago is a starchy substance derived from palm trees, commonly used in various Asian dishes for its thickening properties and neutral taste. Its versatility, gluten-free nature, and potential nutritional benefits contribute to its popularity in culinary applications.
A pearly starch made from the pith of several species of palms, the sago-palms, Metroxylon Ioevis, M. rumphii, or Arenga saccharifera; the sago of commerce is often tapioca.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
A kind of strach granulated, obtained form the pith of several species of palms.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "sago" is derived from the Malay language. It is believed to have originated from the Malay word "sagu", which refers to the starch extracted from the pith of various tropical palm stems. The term "sagu" itself might have originated from the Sanskrit word "śākha", meaning branch or stem. Over time, the Malay term "sagu" transformed into "sago" in English, primarily used to refer to the starchy substance obtained from sago palm trees, which is often used as a staple food in some regions.
