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.).

Also known as seed or pearl tapioca, it is from the sago palm, while tapioca is from the root of the cassava plant. Used in soups and desserts, often as a thickening agent.

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