Sago: meaning, definitions and examples
๐
sago
[ หseษชษกoส ]
food source
Sago is a starch extracted from the pith of several tropical palm stems. It is commonly used as a food source in various cultures, particularly in Southeast Asia and the Pacific Islands. The starch is prepared as a gelatinous substance, often used in puddings, desserts, and other dishes. Sago pearls are sometimes cooked and served in sweet or savory recipes, gaining popularity due to their unique texture and versatility. This ingredient is gluten-free and is considered a significant source of carbohydrates.
Synonyms
Examples of usage
- The dessert was made with sago and coconut milk.
- In many tropical regions, sago is a staple food.
- She added sago pearls to her fruit salad for texture.
Translations
Translations of the word "sago" in other languages:
๐ต๐น sagu
๐ฎ๐ณ เคธเคพเคเฅ
๐ฉ๐ช Sago
๐ฎ๐ฉ sagu
๐บ๐ฆ ัะฐะณะพ
๐ต๐ฑ sago
๐ฏ๐ต ใตใด
๐ซ๐ท sago
๐ช๐ธ sago
๐น๐ท sago
๐ฐ๐ท ์ฌ๊ณ
๐ธ๐ฆ ุณุงุบู
๐จ๐ฟ sago
๐ธ๐ฐ sago
๐จ๐ณ ่ฅฟ็ฑณ
๐ธ๐ฎ sago
๐ฎ๐ธ sago
๐ฐ๐ฟ ัะฐะณะพ
๐ฌ๐ช แกแแแ
๐ฆ๐ฟ sago
๐ฒ๐ฝ sago
Etymology
The word 'sago' comes from the Malay word 'sagu,' which refers to the sago palm. This term was borrowed into English in the early 17th century, as European explorers began to encounter the tropical plants and their uses among indigenous peoples. The sago palm (Metroxylon sagu) is native to Southeast Asia and is known for its starchy pith, which can be harvested and processed to produce sago. Over time, the use of sago expanded beyond its native regions, influencing various culinary traditions. Its adoption into European cuisines in the 19th century occurred mainly due to the rise in demand for alternative sources of starch and the availability of palm cultivation. Today, sago is appreciated not just for its nutritional value but also for its ability to thicken dishes, similar to other starches like cornstarch and tapioca.