Sago, sourced primarily from Southeast Asia, notably Indonesia and Malaysia, is a starch derived from the pith of tropical palm stems, particularly Metroxylon sagu. It serves as a crucial dietary staple for communities in regions like New Guinea and the Maluku Islands, known by various local names such as saksak, rabia, and sagu. Exported extensively to Europe and North America, sago finds widespread use in culinary applications due to its versatile nature and neutral flavor profile.
