Sago, a starch obtained from the trunks of several species of trees called sago palms, most of which are native to Indonesia. The starch is obtained from the pith (spongy interior) of the trunks. The starch deposits increase over time and the trees are typically harvested for their starch when they are about 15 years old.

Sago is available in the powdered form known as sago flour and in the granulated form known as pearl sago. Both are used as ingredients to thicken puddings and sauces, and to make cakes. Sago flour is also used as a filler in textiles.

Most sago is obtained from Metroxylon sagu and M rumphii of the palm family, Palmae Such cycads as the Japanese sago palm are also sources, but sago obtained from cycads causes cancer or nervous disorders m some persons